Samosa is a popular Indian appetizer or snack usually served with tea / coffee for any parties. It is a deep fried or baked pastry with a savory filling, such as spiced potatoes or onion. They are really crunchy and the filling makes us really tempting to have more samosas. Though potato based filling is more common type of samosa, still in southern side onion based filling in samosa is very popular. usually the outer cover is made of maida but I have used equal measures of maida and wheat flour to make it little healthier. Maida based samosas are really crunchy but more maida is not good for health so I have used wheat flour also. In TamilNadu, these Onion Samosa are so popular in all theatres. Theatre samosa are mini samoas with onion filling. I will post the theatre samosa separately. Now lets get started!
Preparation and Yield:
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| Onion Samosa Recipe |
Preparation and Yield:
| Preparation time | 30 mins |
| Cooking Time | 1 hour |
| Yield | 18 Samosas |
| Recipe Category | Snack |
| Recipe Cuisine | South Indian |
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| Onion Samosa Recipe |
Ingredients for Outer cover:
| Maida / All purpose flour | 1 Cup* |
| Whole Wheat Flour | 1 Cup |
| Ajwain / Carom seeds / Omam | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Ghee | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Baking Powder | 1/2 teaspoon |
* 1 Cup = 250ml
For Filling:
| Thinly sliced Onions | 1 Cup |
| Aval / Poha / Flattened Rice | 1 Cup |
| Green Chilli | 1 Chopped |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | To taste |
| Lemon Juice | 1 teaspoon |
Other Ingredients:
| Maida | 1 tablespoon |
| Water | 3 tablespoon |
| Oil | For Frying Samosas |
| Cumin Seeds | 1/2 teaspoon |
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| Onion Samosa Recipe |
Method :
- Take a mixing bowl, add a cup of maida, a cup of wheat flour, carom seeds, cumin seeds, salt, baking powder, ghee and a teaspoon of oil and mix everything well. Add water little by little and knead it to a smooth dough. Again add a teaspoon oil and knead the dough again for couple of minutes. Cover the dough and set it aside for 30 minutes
- Lets prepare the filling now. Take another mixing bowl. Add sliced onions along with other filling ingredients and mix everything well. The poha absorbs all the moisture let out by the onions and makes the samosa very crispier
- Take a small bowl and add a tablespoon of maida. Add 3 tablespoon of water and stir well to make a paste. We need to use this paste to seal the edges of the samosa. Maida paste holds the edges tightly. This makes sure the filling doesn't come out while we deep frying the samosa.
- After 30 minutes, take the dough and knead it again for couple of minutes by adding another teaspoon of oil. Make equal sized balls out of the dough. I got nearly 9 equal sized balls out of the dough
- Take each dough and dust it with little flour and roll it to a thin chapati. Sprinkle little oil on top of the rolled samosa sheet. Also sprinkle some flour and fold the rolled sheet into half.
- Again sprinkle little oil and flour and again fold to make it like a triangle.Dust the triangular sheet and roll it to a circular sheet. Cut the rolled sheet into half to make 2 hemispheres.
- Take each of the hemispherical shaped sheet, place it with the curved end up and flat end down. Fold one end of the flat end till the mid of the curved end like shown in the picture.
- Apply maida paste on the corners and then bring the other end to the middle and seal the corners and make it in the form of cone. Now we have got the cone shaped sheet.
- Add 2 teaspoon of the onion filling and press it gently down the cone
- Close the corners using the maida paste. Make sure all the edges are fully sealed. Repeat the same step for the rest of the dough balls and filling
- Heat oil in a pan. When the oil is hot, keep the flame in medium and gently drop 3-4 samosas in a batch and deep fry the samosas till they are crispy and turns golden brown color
- Repeat the same for deep frying the rest of the samoas. Place the fried samosas on a paper towel to drain excess oil
- Serve the delicious and crunchy Onion Samosa with green chutney or Ketchup and enjoy the dish!
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| Onion Samosa Recipe |
- Do not over crowed samosas while deep frying. Frying in low or medium flame is important, because samosa filling has to cook completely.
- The poha or flattened rice helps absorb any excess moisture from the filling as onions are prone to releasing their own moisture. This ensures that the samosas remain crispy for hours. If you do not have this, you could use dried breadcrumbs.
- You can even get the ready made pastry sheet from the shop and cut in to desired shape.
- make sure you are sealing properly otherwise end up in opened samosa.