Crispy Onion Samosa

For the Filling:-
1 tsp rice bran oil
½ tsp cumin seeds
300 grams onions, sliced
1 tsp salt
¼ tsp SIDS CRAZY SALT
1 tsp red chilli powder
½ tsp garam masala
¼ cup aval/poha
For the Samosa Sheets:-
1 cup maida/all purpose flour
½ tsp salt
1 tsp SIDS SPRING ONION OIL
Other Ingredients
2 tbsp maida (for maida gum)
Rice bran oil, to deep fry

The Filling:- Slice red onions. Around 250-300 grams. No need to slice very thin. A rough slice will do. Heat oil in a pan and add in the cumin seeds. Add in the sliced onions and the salt. Saute for 2-3 minutes until the onions are soft. No need to brown the onions.
Add in the red chilli powder and the garam masala. If you want a really spicy samosa, you can add few chopped green chillies. Sauté for a minute more. Add in the aval / poha. Aval will help in absorbing the excess moisture from the onions. Remove from heat and set aside to cool.
Samosa Wrappers:- Combine a cup of Maida, salt and the teaspoon of oil. Add water little by little and mix to form a dough. The consistency of the dough should be stiff and that of a chapati dough. Knead the dough for 2-3 minutes. Rest the dough ball for 10 minutes. Make 6 balls out of the dough. Set aside. Take a dough ball and generously dust it with flour. Roll the dough into a 10 cm round on a flat smooth surface using a rolling pin. Brush oil on top of the rolled dough. Sprinkle flour on it. Place another rolled sheet on top of this and roll again. It will expand. The thinner the sheet, the better. Don't press too hard. Be gentle while rolling. The oil and the sprinkled flour in between the sheets will help to remove the sheets later on. Place the combined sheets on a hot griddle and cook for a few seconds on each side. No need to brown the sheets. Cooking for a few seconds until the moisture in the dough dries up is all we are looking for. We still need the sheets to be pliable, so do not cook for long. Remove the sheets from the pan and gently separate the sheets. Repeat the same with the remaining sheets. Cook all the sheets. Set aside.
Now using a knife, cut the sheets into four triangles. Cover them with a cloth so it does not dry up a lot. The triangle sheets are ready. Each triangle will make one samosa.
In a small cup dilute two tablespoons of maida with two tablespoons of water. This is our maida gum. Set aside. Take a triangle sheet, apply Maida gum on the edges. Fold on one side. Gather the other side and make a cone. Press well so the maida gum adheres. Fill the cone with the onion filling we made before. Apply the maida gum on the remaining sheet and fold to make a triangular samosa. Pinch the edges so there is no holes. Repeat with the rest of the sheets. Set aside.
Double Frying the Samosas:- Heat oil in a pan until hot. Add in the samosas and fry for a minute until half cooked. Remove and set aside. Let it cool off a bit. Fry all the samosas until half done. We will fry all the samosas until half done and then fry again. Double frying gives these samosas the crunchiest texture. Now fry the samosas again until golden. Double frying gives the crunchiest samosas. That “krrk” sound when you bite into the samosa is all forms of divinity.