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Onion Samosa Recipe-How to make Onion Samosas-(Step wise pictures)

July 17, 2013 by PadhuSankar 30 Comments

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.

 

Onion Samosa

 

How to make Onion Samosa


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

   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)

 

samosa filling

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)

 

samosa preparation

 

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.

 

preparing samosa

 

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.

 

How to make onion samosa

 

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.

 

How to prepare onion samosa
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.

 

frying samosas

 

Serve hot and crisp samosas with green chutney or tomato sauce.

 

How to make samosa

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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Related posts:

Soup Recipes-Indian Soup Recipes (Vegetarian)
Dhokla Recipe-Instant Dhokla Recipe and Green Chutney
Diwali Recipes-50 Easy Diwali Snacks and Sweets Recipes-Deepavali Special Recipes 2014
Tomato Soup Recipe

Filed Under: Snacks, Uncategorized Tagged With: Cabbage recipes, Uncategorized




Previous Post: « Onion Bajji Recipe-Vengaya Bhajji (fritters)-Ulli Bajji
Next Post: Masala Poori-Masala Puri Chaat Recipe-Easy Chaat Recipes »

Reader Interactions

Comments

  1. Corporate to Kitchen

    July 17, 2013 at 6:11 am

    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.

    Reply
  2. paddy

    July 17, 2013 at 6:46 am

    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…

    Reply
  3. Wer SAHM

    July 17, 2013 at 8:21 am

    yummilicious samosas

    Reply
  4. uma shankar

    July 17, 2013 at 8:40 am

    wow looks perfect!

    Reply
  5. Sapana Behl

    July 17, 2013 at 8:54 am

    Looks so yummy!

    Reply
  6. AparnaRajeshkumar

    July 17, 2013 at 9:02 am

    i am a big fan of onion samosa than the potato one ! reminds my train journey !

    Reply
  7. sangeetha pn

    July 17, 2013 at 9:29 am

    great looking samosas!

    Reply
  8. Hari Chandana P

    July 17, 2013 at 2:31 pm

    Perfect and inviting samosas.. looks awesome !!

    Reply
  9. Divya Shivaraman

    July 17, 2013 at 2:35 pm

    love these deep fried wonder pyramids…

    Reply
  10. divya

    July 17, 2013 at 9:30 pm

    Looks superb and nice clicks

    Reply
  11. MadhuBala

    July 18, 2013 at 3:21 am

    Great one padhu….. teasing my appetite…

    Reply
  12. Anonymous

    July 18, 2013 at 7:16 am

    samosas in a new avatar, more crisp, even more delicious…yum 🙂

    Reply
  13. Chitz

    July 22, 2013 at 7:09 am

    U have made everything from scratch.. That looks so very amazing & perfect Padhu.. I always use pastry sheets. This is looking gorgeous !

    Reply
  14. Kiruthika Natarajan

    August 18, 2013 at 7:36 am

    should we soak the poha before mix with onion??

    Reply
  15. PadhuSankar

    August 18, 2013 at 8:41 am

    Kiruthika -No you should not soak the poha. Just add it dry with the onions and it will absorb the moisture in the onions.

    Reply
  16. Geetha

    August 29, 2013 at 4:25 am

    Tried this recipe last Sunday, came out well. Thank u for the step by step recipe

    Reply
  17. Fishy

    September 19, 2013 at 9:05 pm

    Hi, can I use thick poha pls suggest?!

    Reply
  18. PadhuSankar

    September 20, 2013 at 3:25 am

    Fishy – you can use any poha. I used the thin variety.

    Reply
  19. Vidya Poojari aka Vidz..

    December 2, 2013 at 7:21 pm

    superb recipe…..tried it and it was yummy 🙂 thanks

    Reply
  20. Ambika Subramaniam

    February 10, 2014 at 11:55 am

    hi padhu….! should we add water or oil for preparing the dough..help me please

    Reply
    • Padhu Sankar

      February 11, 2014 at 6:55 am

      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.

      Reply
  21. Stacey Bruff

    July 1, 2014 at 2:13 am

    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!

    Reply
  22. Harini Gurusamy

    October 13, 2015 at 4:04 am

    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?

    Reply
    • Padhu Sankar

      October 13, 2015 at 7:36 am

      Yes, as we are deep frying it , the raw smell will not be there and the onions will be cooked.

      Reply
  23. Padhu Sankar

    August 2, 2016 at 6:48 am

    No, they don't add poha. Poha is added to remove the moisture from the onions.

    Reply
  24. Vaishnavi..

    February 25, 2017 at 7:12 pm

    Can we make the samosas and store in the fridge? And fry them only when the guests arrive?

    Reply
    • Padhu Sankar

      February 27, 2017 at 7:52 am

      You have to store uncooked samosas in the freezer. Bring it to room temperature before baking or frying.

      Reply
  25. Minal Nath

    April 27, 2017 at 6:05 am

    Hi padhu sankar great fan of ur recipes tasty and easy to cook !! Kudos!!

    Reply
  26. Kanimozhi Periasamy

    May 27, 2022 at 11:15 am

    Can we make it with wheat flour

    Reply
    • PadhuSankar

      June 19, 2022 at 1:23 pm

      It will not be that good. Maybe you can try mixing a little wheat flour.

      Reply

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