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NDTV
13 hours ago
- General
- NDTV
5 Best Irani Samosas In Hyderabad: Where To Find The Flakiest, Spiciest Bites
In Hyderabad, chai-samosa is more like a ritual. And when it comes to samosas, the Irani version holds a special place in the hearts of locals. Crisp, flaky, and filled with spiced onions or minced meat, Irani samosas are a legacy of the city's Persian-influenced culinary past. Unlike the thick, potato-filled Punjabi samosas, these are smaller, crunchier, and often served with a side of Osmania biscuits or Irani chai. Whether you are grabbing a quick bite on your way to work or hosting an evening get-together, Irani samosas fit right in. From iconic cafes to new-age samosa chains, Hyderabad has plenty of places to indulge in this timeless treat. And yes, many of them let you order online too. History And Origins Of Irani Samosas In Hyderabad: Hyderabad's food culture owes a lot to the Irani cafes that began sprouting in the city during the early 20th century. Run by Persian settlers, these cafes quickly became social hubs where conversations flowed as freely as cups of chai. Alongside tea and biscuits, they introduced onion samosas that were lighter, sharper in flavour, and easier to pair with strong brews. Over time, these crisp triangles became an identity marker for Hyderabad itself. Even today, many of the city's oldest cafes continue to serve Irani samosas as they were first made, ensuring the connection between history and taste is never lost. What Makes Irani Samosas Unique? Irani samosas stand apart in both form and flavour. While the traditional desi samosa is bulky and stuffed with mashed potatoes, peas, and spices, the Irani version is slimmer and crispier. The filling is usually made of finely chopped onions, green chillies, curry leaves, and poha (flattened rice), which helps absorb moisture and retain crunch. Some versions include minced meat or egg, but the classic onion samosa remains a crowd favourite. The outer layer is made using ultra-thin patty sheets, folded several times to create a crisp, layered texture. These samosas are deep-fried till golden and served piping hot, often without chutney, allowing the crunch and spice to shine on their own. Best Time To Eat Irani Samosas: While Irani samosas can be enjoyed at any hour, they are especially popular in the evenings with tea. Office-goers stop by cafes like Niloufer or Persis after work for samosa-and-chai breaks, while families pick them up for late-evening snacks at home. Early mornings also see regulars pairing freshly fried samosas with milky chai before starting their day. For students, they are the ultimate pocket-friendly bite between classes. Whether it is morning, noon, or late night, Hyderabad ensures that there is always a hot samosa waiting somewhere. 5 Types Of Irani Samosas You Must Try In Hyderabad: 1. Onion Samosa This is the soul of the Irani samosa tradition. Crisp triangular pockets are filled with a spicy mix of finely chopped onions, green chillies, curry leaves, and poha. The poha absorbs moisture from the onions, keeping the filling dry and the outer shell perfectly crisp. Often served without chutney, the flavour stands strong on its own. 2. Chicken Samosa A meat lover's delight, the chicken samosa is filled with minced chicken sauteed in garam masala, ginger, garlic, and fresh herbs. The filling is dry yet flavourful, making it ideal for deep frying without affecting the texture. These are slightly larger than onion samosas and often served with a side of ketchup or mint chutney. 3. Egg Samosa Rare but beloved, the egg samosa features a filling of boiled egg slices mixed with pepper, salt, and a hint of masala. Some versions include scrambled egg with onions and chillies. It is a hearty snack, often found in old-school cafés or made fresh at home for evening tea. 4. Paneer Samosa This vegetarian twist is gaining popularity, especially among younger crowds. The filling includes crumbled paneer, capsicum, and mild spices. It is less fiery than the onion or chicken versions, making it suitable for those who prefer a milder flavour. 5. Corn Samosa A fresh, slightly sweet take on the classic, corn samosas are filled with tender kernels sautéed with onions, green chillies, and a dash of chaat masala. Some versions include capsicum or cheese for added texture. Price And Accessibility: Part of what makes Irani samosas so loved is how affordable they are. Most onion samosas in Hyderabad are priced between Rs 10 to Rs 20, making them a snack that cuts across every budget. Even the chicken or paneer variations rarely exceed Rs 30 a piece. Their accessibility is unmatched, whether you are standing outside a small tea shop, visiting a cafe chain, or picking up a box to carry home. It is this mix of affordability and flavour that ensures Irani samosas remain central to Hyderabad's food culture. Where To Find The Best Irani Samosas In Hyderabad? 1. Samosa Party, Madhapur Samosa Party offers over 15 varieties of samosas, including Irani-style onion and chicken options. Their samosas are made fresh, preservative-free, and served with innovative sides like Vietnamese cold coffee or boba tea. The molten chocolate samosa is a must-try for those who enjoy sweet surprises. Why it stands out: Wide variety of fillings Clean packaging and consistent quality Available for online delivery via popular food apps 2. Persis Cafe, Ameerpet Persis Cafe is a nostalgic stop for many Hyderabadis. Known for its buttery biscuits and strong Irani chai, it also serves some of the crispiest onion samosas in town. The samosas here are small, spicy, and perfect with a cup of tea. 3. Cafe Niloufer, Multiple Locations A household name in Hyderabad, Cafe Niloufer has been serving tea and snacks since 1978. Their onion samosas are crisp, spicy, and always fresh. Pair them with their signature Niloufer Special Tea or lemon chai for the full experience. 4. Karachi Bakery And Cafe, Hitech City While Karachi Bakery is famous for its fruit biscuits and cakes, its café outlets also serve a surprisingly good Irani samosa. These are slightly larger, with a flaky crust and spicy onion filling. They are often paired with Irani chai or bun maska. 5. Vellanki Foods, Multiple Outlets Known for its traditional Telugu snacks and pickles, Vellanki Foods also offers a nostalgic version of the railway-style onion samosa. These are crisp, spicy, and perfect for evening chai. Their samosas are part of their retro snack collection, which includes chekkalu, muruku, and vampoosa. Why it is unique: Focus on old-school flavours Onion samosas made in small batches Available for online delivery across Hyderabad Where To Buy Irani Samosas Online? With Hyderabad's growing appetite for convenience, many outlets now make Irani samosas available through delivery apps like Zomato. Chains like Samosa Party offer direct online ordering, while established names such as Cafe Niloufer and Vellanki Foods have partnered with multiple platforms. Whether you want a box of onion samosas for office meetings or chicken samosas for a family gathering, most of the city's favourites can reach your doorstep within minutes. Why Hyderabad Loves Irani Samosas? Irani samosas are more than just snacks; they are part of the city's rhythm. For office-goers, they are the comfort food of tea breaks. For students, they are quick bites between classes. For families, they are a staple at evening gatherings. Their crisp texture and spicy filling bring people together in ways that few other foods manage. In many ways, Irani samosas represent Hyderabad's blend of tradition and modernity - affordable, social, and always satisfying. How To Enjoy Irani Samosas Best? 1. Pair With Strong Irani Chai Or Lemon Tea Nothing complements the crisp, spicy bite of an Irani samosa like a cup of thick, milky Irani chai. The tea's bold flavour balances the heat of the filling, making every bite more comforting. If you prefer something lighter, lemon tea with a hint of ginger works beautifully too. 2. Serve With Osmania Biscuits For A Classic Combo This is a true Hyderabadi pairing. Osmania biscuits, with their sweet-salty profile, add a soft contrast to the crunchy samosa. Many Irani cafés serve this trio - samosa, biscuit, and chai - as a set. 3. Reheat In An Air Fryer To Retain Crispness If you are ordering samosas online or saving some for later, skip the microwave. Reheating in an air fryer or oven helps maintain the flaky texture without turning them soggy. 4. Add A Side Of Mint Chutney Or Ketchup For Extra Zing While Irani samosas are often served plain, adding a small bowl of mint chutney or tangy ketchup can enhance the flavour, especially for chicken or paneer variants. 5. Try With Bun Maska For A Filling Snack For a more substantial bite, pair your samosa with soft bun maska. The buttery bun balances the spice and adds a comforting carb layer. So the next time you crave something crunchy, spicy and unmistakably Hyderabadi, you know exactly where to head, or simply order online and let the flavours come to you.
News18
01-06-2025
- Lifestyle
- News18
Craving A Delightful Mughlai Feast This Weekend? Try These Three Decadent Recipes
Last Updated: Treat yourself to these decadent mutton recipes that celebrate the rich flavours of Mughlai cuisine. Sundays are all about taking it slow and recharging before diving into the chaos of the upcoming week. You might have planned a luxurious feast at your favourite restaurant, but there's always the hassle of not getting a reservation and long queues. The best way to unwind, then, is by cooking up a feast at home. If you're dreaming of rich, aromatic gravies, tender meats, and the unmistakable indulgence of royal flavours, a Mughlai feast is exactly what you need this weekend. Known for its luxurious use of spices, nuts, cream, and ghee, Mughlai cuisine brings together the grandeur of Persian-influenced Indian cooking with dishes that feel like a celebration on every plate. Whether you're planning a special dinner or simply want to treat yourself, these three decadent mutton recipes shared by Persian Darbar promise to bring restaurant-style opulence straight to your kitchen. Ingredients For the Marination For the Rice 250 gm basmati rice (half-cooked) For Dum Cooking Wheat flour dough (for sealing the pot) Method Marinate the Mutton: In a large bowl, mix the mutton with curd, ginger-garlic paste, red chilli powder, turmeric, green chilli paste, garam masala, and whole spices (cardamom, clove, cinnamon). Add salt and mix well. Let it marinate for at least 1 hour to allow the flavours to absorb. Prepare the Rice: Parboil basmati rice until it's 50% cooked. Drain and set aside. Layering and Sealing: In a heavy-bottomed handi (pot), spread the marinated mutton at the bottom. Layer the half-cooked rice evenly on top. Cover the pot with a lid and seal the edges using wheat flour dough to trap the steam. Dum Cooking: Place the sealed handi on a low flame and cook for 3 hours. The slow cooking allows the meat to tenderise and the rice to absorb all the rich flavours of the spices and juices from the mutton. Resting and Serving: After 3 hours, remove from heat and let it rest for 10 minutes before breaking the seal. Gently mix before serving. To Serve: Serve hot, straight from the handi, with a side of raita or salan. Each bite offers aromatic rice, succulent mutton, and the warmth of traditional Mughlai spicesan indulgent, soulful experience. Galouti Kebab Ingredients 500 gm boneless mutton (finely minced) Garam masala (Indian spice blend) Gulab kapta (a fragrant spice blend unique to this recipe) Milk (for marination) Mawa (khoya), rava (semolina), maida (all-purpose flour) – small amounts for binding Ghee and oil (for pan frying) Sheermal or shejmal (small, sweet flatbreads/naans) Method Grind the Meat: Finely grind boneless mutton 3-4 times with garam masala, gulab kapta, and spices until very soft. Marinate and Bind: Mix the minced meat with milk, mawa, rava, and maida for binding. Shape: Form small, round tikkis (patties). Cook: Pan-fry gently on a tawa over very low heat with ghee and oil, cooking slowly to keep kebabs soft. Serve: Place kebabs on small pieces of sweet sheermal or shejmal naan. Mutton Nihari Ingredients 500 gm mutton (bone-in) 2 tbsp ginger-garlic Paste 100 gm yogurt 1 medium onion (sliced) 2 tbsp Nihari masala 1 tsp dry ginger powder 1 tbsp roasted wheat flour (atta) Ghee or oil (for tadka) Salt to taste Method Marinate: Mix mutton with ginger-garlic paste, yoghurt, onions, dry ginger powder, and Nihari masala. Let it rest to absorb the flavours. Cook: Simmer the marinated mutton on low heat until tender, allowing the spices to fully infuse into the meat. Thicken: Add roasted wheat flour (atta) towards the end to give the gravy a rich, velvety texture. top videos View all Finish: Top the Nihari with a final tadka (tempering) of ghee or oil to elevate its aroma and depth. Serve: Serve hot with naan or kulcha. Each spoonful offers tender mutton in a deeply spiced, slow-cooked gravy that's both hearty and indulgent. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : food lifestyle recipe recipes Location : Delhi, India, India First Published: June 01, 2025, 16:42 IST News lifestyle » food Craving A Delightful Mughlai Feast This Weekend? Try These Three Decadent Recipes
