Onion Samosa Recipe

Onion Samosa is a very popular South Indian Snack variety. Samosa is a popular Indian appetizer or snack usually served with tea / coffee for any parties. Samosa is a deep fried or baked pastry with a savory filling, such as spiced potatoes or onion. These 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 Indian  onion based filling in samosa is very popular. I have already shared the recipe of Conventional Potato based Samosa

Uniqueness of Onion Samosa:

The main uniqueness of this Onion Samosa is that the filling don’t need to be cooked. In the filling, sliced onions are mixed with Poha, Chili, salt and other spices. The main purpose to add Poha is to absorb the moisture that is released by onions when mixed with salt and spices. For the conventional Potato based filling, its a two step process. We need to boil the potatoes, and cook the potatoes with spices and then stuff the filling inside maida based cone. Though Onion samosa has also got 2 steps, but the filling step is quick and easy without cooking.

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 Samosas are so popular in all theatres. Theatre samosa are mini samosa with onion filling.  Click here for more crunchy and tasty Evening Snacks!  Serve the Spicy and yummy Onion Samosa with Green chutney or Sweet Chutney!

• Choice of Dough: I have used equal quantity of Maida and Wheat. But we can use only wheat or only maida too. You can even get the ready made pastry sheet from the shop and cut in to desired shape. But keep the pastry sheets covered in damp cloth so that they don't get dried up.
• For Filling, I have used raw onions, we can also saute the onions and use add it with other spices. We can also enrich with shredded cabbage and carrots,
• 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.
• Seal the Samosa Completely using Maida Paste.  If the edges are not sealed properly, the filling may come out while frying in hot oil.
• Hotness of Oil is one of the key factor in getting crispy Samosa. If the oil is very hot, the sealing may break and filling may come out also the samosa will become dark brown but the filling might not be cooked properly. If the hotness of oil is too mild, more oil will be absorbed by the samosa.
• Do not over crowed samosas while deep frying. Frying in medium flame is important, because samosa filling has to cook completely.

• 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!

Onion Samosa Recipe