Samosa is probably one of the most popular appetizer or snack in India. It is a deep fried or baked pastry with a savory filling, such as spiced potatoes, onions, ground lamb or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular (source-wiki). Samosas are served hot with mint chutney, green chutney or sweet chutney or tomato ketchup.Onion Samosas are very crispy filled with a simple and easy to make onion cabbage mixture. I am going to make it very simple with my step wise pictures and easy instructions.You will be surprised that you can make such delicious samosas at home.
How to make Onion Samosa
Prep Time : 15 mins
Cook Time : 30 mins
Yields:12-13 Samosas
Recipe Category: Snacks-Street food
Recipe Cuisine: Indian
Author:Padhu Sankar Ingredients needed for the outer covering or crust
Yields:12-13 Samosas
Recipe Category: Snacks-Street food
Recipe Cuisine: Indian
Author:Padhu Sankar Ingredients needed for the outer covering or crust
All purpose flour/ maida – 1 cup
Carom seeds/Ajwain/omam – 1/4 tsp (optional)
Oil – 1 tbsp
Salt – approx 1/2 tsp
For Onion samosa filling
Onion thinly sliced – 3/4 cup
Cabbage thinly sliced – 1/2 cup
Green chillies finely chopped – 2
Chilli powder – 1 tsp
Coriander leaves – few finely chopped
Poha/aval/flattened rice – 1/2 cup
Salt needed
Oil for deep frying
A small cup of water for sticking
Preparation
Mix maida, salt and oil nicely with your finger tips.The flour should get mixed well with the oil. This is done to get crispy samosas.
Add carom seeds, water (little at a time) and make a stiff dough.
Cover it with a cloth and let it rest for 20 minutes.
For the filling
Mix together onions, cabbage, poha, green chillies, chilli powder and salt together. Keep aside. The poha will absorb the moisture in the onions.
Now both the samosa filling and the dough are kept ready.(pic below)
Method
Divide the dough into equal sized balls and keep aside.
Take a ball (keep the other balls covered with a damp cloth to prevent drying) and roll it out very thinly in an oval or round shape. Do not bother about perfection. Cut it into half. (see picture below)
Keep a small bowl of water for sticking. Wet the straight side lightly with water and then fold it as show below. The straight side should overlap forming a cone shape.
Now we got a cone. Can you see the fingers on the other side of the cone in the picture below? The dough should be rolled out so thinly that you should be able to see your fingers on the other side through the dough. Then only your samosas will be crisp.
Now add 2 tsp of onion filling inside the cone carefully filling even the tip/bottom of the cone.
Now wet the circumference of the cone with water lightly for sticking. Stick together and fold it. Press it and shape gently. Now you get a beautiful triangular shaped samosa with filling inside.
Repeat the same process for the rest of the dough. Now keep everything ready and heat the oil.
To check if the oil is hot, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
Now you must reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
Serve hot and crisp samosas with green chutney or tomato sauce.
Imagine the joy of having some hot samosas with hot coffee or tea during this rainy season. Simply heaven!! It does not matter if you enjoy it once in a while without bothering about the calories.
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The samosa shape is perfect & I love onion filled samosas. Love to did in & have it with the chutney & spicy chili sauce. Love your clear clicks.
onion samosa's are my fav…..thank u for posting this recipe……seems to be delicious and easier to make….will try today evening….All your receipe's are too good…..great work….keep going…
yummilicious samosas
wow looks perfect!
Looks so yummy!
i am a big fan of onion samosa than the potato one ! reminds my train journey !
great looking samosas!
Perfect and inviting samosas.. looks awesome !!
love these deep fried wonder pyramids…
Looks superb and nice clicks
Great one padhu….. teasing my appetite…
samosas in a new avatar, more crisp, even more delicious…yum 🙂
U have made everything from scratch.. That looks so very amazing & perfect Padhu.. I always use pastry sheets. This is looking gorgeous !
should we soak the poha before mix with onion??
Kiruthika -No you should not soak the poha. Just add it dry with the onions and it will absorb the moisture in the onions.
Tried this recipe last Sunday, came out well. Thank u for the step by step recipe
Hi, can I use thick poha pls suggest?!
Fishy – you can use any poha. I used the thin variety.
superb recipe…..tried it and it was yummy 🙂 thanks
hi padhu….! should we add water or oil for preparing the dough..help me please
I think you did not read the second line under "preparation" properly. First you should add oil, mix well with your finger tips, then add water little at a time and prepare a stiff dough.
My uncle use to work with a man, and him and his wife would make a lot of samosas at a time, and he would always give my uncle a couple gallon bags full every time. My whole family loved these. They tasted like they were made with some kind of sausage, and I know they had lima beans and corn in them also. Do you know, or have any idea of what they might of made them with? We would all love to have them again, but I have looked online everywhere, and have only been able to find the potato and onion ones. Thanks!
I'm new to cooking snacks. Sorry to ask the basic question. Would the onions be cooked just by frying the samosas or should the onions be stir fried before filling in the flour cone?
Yes, as we are deep frying it , the raw smell will not be there and the onions will be cooked.
No, they don't add poha. Poha is added to remove the moisture from the onions.
Can we make the samosas and store in the fridge? And fry them only when the guests arrive?
You have to store uncooked samosas in the freezer. Bring it to room temperature before baking or frying.
Hi padhu sankar great fan of ur recipes tasty and easy to cook !! Kudos!!
Can we make it with wheat flour
It will not be that good. Maybe you can try mixing a little wheat flour.