Onion Samosa is an easy and simple samosa recipe made with simple samosa sheets and caramelised spiced onions. compared to the traditional Punjabi samosa recipe, the sheets are much easier to prepare, and also the stuffing is simple with just one vegetable.
These little treats are extremely popular in India. Known as onion samosa in a few places, and Irani samosa elsewhere these are a perfect crispy snacks with adrak tea. Making these at home is really easy and turns out wonderful.
Usually, samosas are made with potatoes, peas or even meat. In this recipe of Irani Onion Samosa, only finely chopped onions and flattened beaten rice (poha) is used along with the spice powders.
In this recipe, I have followed a simple and easy technique to prepare the sheets. the same technique I had used to prepare the spring roll sheets. there is no kneading or rolling and basically, the batter is poured into a hot tawa pan till it forms a sheet. you may also use store-bought samosa sheets too.
Ingredients for onion samosa
for homemade Patti sheets:
- 2 cups maida/all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons oil
- ½ tsp salt – adjust as needed
- 2 cups water – adjust as needed
- 1 Large Onion Finely Chopped
- 1 cup poha / avalakki / flattened rice (thin)
- 2 green chilies chopped
- ¼ tsp Salt (adjust per taste)
- ½ tablespoon Kashmiri Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Garam Masala Powder
- 3 tablespoon Coriander Leaves Finely Chopped
- All-purpose flour – as needed
- Water – as needed
- oil for deep frying
Instructions for onion samosa
Preparing samosa Patti sheets
- To prepare the dough, mix ½ cup whole wheat flour with ½ cup all-purpose flour, 2 teaspoons hot oil, and salt as needed.
- mix well until the oil is incorporated.
- Add water slowly and knead into a soft yet slightly tight dough.
- Knead into a smooth dough that is pliable. Rest it for 10 mins.
- After 10 mins, knead the dough slowly and divide it into small balls.
- Roll two dough balls into a medium-sized roti. Put a thin layer of oil and a generous amount of flour on one roti, then top it with the second roti.
- Roll together until the roti is as thin as possible.
- Heat a griddle or cast iron tava over medium heat.
- Cook for 10-15 secs on each side. Make sure not to cook longer until it develops spots.
- Remove the rotis from the heat and gently separate them from one edge.
- Repeat this with the rest of the dough and cool down all the rotis.
- Stack the rotis and cut them into equal-sized strips.
- These sheets can be stored in an airtight container or ziplock bag in the fridge for about 4-5 days or in the freezer for up to 2 months.
Preparing Filling For Onion Samosa
- Combine chopped onions, with poha, and green chilies, in a bowl.
- Then Add Kashmiri red chilli powder, turmeric powder, garam masala powder, salt as needed, and finely chopped coriander leaves.
- Adding poha helps in absorbing the water from the onion.
- Mix very well. onion stuffing is ready.
Folding And Frying Onion Samosa.
- Prepare the paste to seal the samosa patty by mixing all-purpose flour with water. It should be thick enough to hold the samosa patty intact.
- Take a prepared patti sheet and fold it into a triangle from one end. Make two more folds and there should be a triangular cavity to fill the stuffing.
- Place 2 tablespoons of filling. Along the edges, apply the prepared paste to seal the edges.
- Close the samosa and ensure sure all the sides are completely secured.
- Prepare all the samosas like this.
- Heat oil for deep frying.
- Drop 2-3 samosas into the oil.
- stir occasionally, frying in between making sure to brown uniformly.
- Fry until the samosa is golden brown and crispy from all sides.
- Drain the excess oil on a paper napkin.
- Repeat this with the rest of the samosa.
- Serve onion samosa hot with cardamom tea.
- You can also Serve it hot with ginger tea, masala tea, or filter coffee as a snack!
Tips and Variations
- The size of the samosa depends on how wide the samosa patty sheets are.
- also, adding poha to the onion stuffing will absorb the moisture from the onions and keeps the samosa crispy. However, it is optional.
- Paste the open edges really well else the filling may come out while frying.
- Maintain the temperature of the oil at all times and don’t overcrowd with many samosas at once.
- additionally, deep fry on low flame, or else the samosa will turn golden brown but not crunchy.
- You can scale up the recipe proper