Onion samosa recipe, How to make onion samosa

Onion samosa or Irani samosa is a yummy deep fried snacks that is smaller in size compared to normal samosa. These little samosas taste great when accompanied with a cup of hot chai specially on a rainy day. Onion samosa contains a simple filling made with onions and poha which can be easily made in no time. On the whole this samosa takes very less time to prepare still tastes super yummy than other samosas. I had earlier posted the baked version of this samosa which is a healthy version but actual mazza comes when you taste the samosa in its original version. Since i got positive reviews for the baked one i thought to post deep fried version too. Hope you guys enjoy this recipe as well! So lets get to the making!

Onion samosa recipe, How to make onion samosa

2018-09-03 22:40:06

Serves 3

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

For dough

1. Maida – 1 cup
2. Salt – to taste
3. Oil – 1 tsp + oil for frying
4. Water – to knead soft dough

For filling

1. Onion – ¾ cup (finely chopped)
2. Thick poha/ Aval– ¾ cup
3. Salt – to taste
4. Cumin seeds – ¼ tsp
5. Red chilli powder – ½ tsp
6. Garam masala powder – ½ tsp
7. Amchur powder – a pinch (optional)
8. Chopped cilantro – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

In a bowl add maida, salt and oil. Mix well and add water gradually to form a soft dough. When the dough is ready cover it keep it aside for 10 minutes.
Now in another bowl add chopped onion, poha/ aval, cumin seeds, salt, red chilli powder and garam masala powder. Mix well and keep it aside.
Dust the surface with little maida. Now take the dough knead once and flatten it using a rolling pin.
Using a round cutter cut out round pieces of dough and remove the extra dough.
Now roll the round dough into thin sheet. (Alternate method :You can divide the dough into equal portions of small ball and roll it thin as well)
Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Now with the another portion of sliced dough make a triangle. First keep the sliced part as top, then fold the left side making a triangle. Seal the edges tight using finger.
Now overlap the right (2) on left and seal tight. now when you lift you will be able to see a pocket. Now make space for filling.
Keep the filling in the center and seal it tight. Repeat the process till all the dough and filling is finished.
Heat sufficient oil in a pan for deep frying. When the oil is hot enough put the flame to low and drop the uncooked samosa one by one in the oil. Do not overcrowd. Let it cook in low flame. Gradually when its cooked it will start changing color then turn the flame to medium flame and when the desired golden color of samosa is achieved take the samosas using a slotted spoon and transfer it to a plate with paper towel to drain excess oil. Repeat the process till all the dough and filling is over. Serve it hot with ketchup or chutney of your choice!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make onion samosa with step by step images

In a bowl add maida, salt and oil. Mix well and add water gradually to form a soft dough. When the dough is ready cover it keep it aside for 10 minutes.
Now in another bowl add chopped onion, poha/ aval, cumin seeds, salt, red chilli powder and garam masala powder. Mix well and keep it aside.
Dust the surface with little maida. Now take the dough knead once and flatten it using a rolling pin.
Using a round cutter cut out round pieces of dough and remove the extra dough.
Now roll the round dough into thin sheet. (Alternate method :You can divide the dough into equal portions of small ball and roll it thin as well)
Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Now with the another portion of sliced dough make a triangle. First keep the sliced part as top, then fold the left side making a triangle. Seal the edges tight using finger.
Now overlap the right (2) on left and seal tight. now when you lift you will be able to see a pocket. Now make space for filling.
Keep the filling in the center and seal it tight. Repeat the process till all the dough and filling is finished.
Heat sufficient oil in a pan for deep frying. When the oil is hot enough put the flame to low and drop the uncooked samosa one by one in the oil. Do not overcrowd. Let it cook in low flame. Gradually when its cooked it will start changing color then turn the flame to medium flame and when the desired golden color of samosa is achieved take the samosas using a slotted spoon and transfer it to a plate with paper towel to drain excess oil. Repeat the process till all the dough and filling is over. Serve it hot with ketchup or chutney of your choice!

Notes

Prepare the dough first then prepare the stuffing/filling as it gets really soggy as it can spoil the shaping/ wrapping of samosa.
Make sure to fry the samosa in right oil temperature like heating the oil well and frying it in low temperature helps in achieving right color and cooked stuffing as well or else only color will be achieved with uncooked stuffing.