Indian Cooking Recipe : Crispy Samosas Ingredients : For the samosa patti : 1 cup maida 1½ tbsp oil ½ tsp salt Other ingredients : 2 tbsp oil 1 tbsp maida For the filling : 4½ cups onions, thinly sliced ¼ tsp haldi powder 3 tbsp dhania-jeera powder 1 tsp chilli powder 1 tsp garam masala 1 tbsp lemon juice 1½ tbsp sugar 1 tsp jeera ½ tsp hing 4 tbsp besan 3 tbsp oil Salt to taste Method : For the samosa patti : Mix the flour, oil and salt in a large bowl. Take approximately ¼ water and knead into a firm dough. Divide the dough into 12 equal parts and roll each part into 50 mm x 100 mm (2" x 4") rectangle. Apply a little oil on one part and sprinkle some flour on top. Put another rolled part of top and roll both dough rectangles together, sprinkling a little flour to make rolling easier. Repeat to make the remaining 5 chapatis. Each should be about 100 mm x 150 mm (4"x 6") Cook all the chapattis lightly on a tava on both the sides. Keep aside. When cool, slice each rectangle into 2 lengthwise. Each strip will peel to make 3 thin strips yielding 24 strips in all. For the filling : Put a little salt on a sliced onion and deep fry them in hot oil till they turn golden brown and crispy. Drain on absorbent paper and crumble into small pieces. Put the haldi powder, dhania-jeera powder, garam masala, chilli powder, lemon juice, sugar and salt and mix properly. Heat the 3 tbsp of oil in a pan and put the jeera. When they crackle put the hing. Put the gram flour and roast over a medium flame and stir it continuously. When the gram flour turns light brown put the fried onion mixture and mix well. Take out from the fire and keep it to cool. Divide the filling into 24 equal parts. How to proceed : Fold each samosa patti into a cone and stuff with the filling. Close the edges using a paste made of plain flour and water. Repeat the same procedure for the remaining pattis and filling. Deep fry in oil on a low heat till it turns golden brown in colour. Serve hot.