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Onion Samosa | Theatre Samosa | Patti Samosa
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4.41 from 5 votes

Onion Samosa | Theatre Samosa | Patti Samosa | Tea Kadai Samosa

Onion Samosa, a crispy and spicy treat for a nice evening along with hot tea/coffee! Instead of conventional potato masala as filing, this samosa uses raw sliced onions, along with green chili, spice powders, salt and coriander leaves. These raw onions gets cooked when the samosas are deep fried and will be crunchy and tasty.
Prep Time15 mins
Cook Time45 mins
Resting Time2 hrs
Total Time3 hrs
Course: Snacks
Cuisine: Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Servings: 15 Samosa
Calories: 45kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Mixing Bowl
  • Tawa
  • Chopping Board


For Outercover

  • 2 Cups Maida (All Purpose Flour) 1 Cup - 250ml
  • 1 tsp Salt
  • 2 tbsp Sesame Oil

For Filling

  • 2 Onion Thinly Sliced
  • ½ Cup Aval / Poha / Flattened Rice
  • 2 Green Chili Finely Chopped
  • ½ tsp Red Chili Powder
  • ½ tsp Salt
  • ½ tsp Coriander Powder
  • ¼ tsp Garam Masala
  • 2 tbsp Coriander Leaves Finely chopped

Other Ingredients

  • 2 tbsp Maida (All Purpose Flour)
  • 3 Cups Oil For Deep Frying


Prepare Outer Cover Dough

  • Take a mixing bowl, add maida, salt, 1/2 tbsp oil and give a good mix.
  • Add water little by little and knead it to soft smooth dough. Again add 1/2 tbsp sesame oil and knead again for atleast 10 mins. Kneading makes the dough soft and after resting the dough will be nice and stretchy.
  • Cover the bowl and set aside. Let the dough rest for 2 hours.

Prepare Filling

  • After 2 hours, take another mixing bow, add sliced onions, chopped green chili, poha, red chili powder, coriander powder, garam masala, salt and chopped coriander leaves. Give everything a good mix.
  • Poha helps to absorb the moisure released from onions. Close the bowl with lid and set aside while we work with the dough.

Pepare Samosa Sheets

  • Knead the dough again for couple of minutes. Make big lemon size balls out of the dough.
  • Roll each dough ball into very thin roti. Roll out so thin. No need to worry about shape. Rectangular shape is also perfect.
  • Once rolled out, place the rolled sheet on a hot tawa. Cook for 2 secs on the bottom side and then flip and cook on the other side for 2 secs. Do not over cook. Cooking for 2 secs makes the sheet little stiff helping us to shape a cone out of the sheet. If we over cook, the sheets become so rough making the samosa outercover to be hard.
  • Once cooked, take the sheets place on a chopping board. Cut the edges and slice it into rectangular sheets of 2" wide. If the top and bottom edges are irregular cut it so that the rectangular sheets are perfectly shaped. We can either discard the cut pieces or we can deep fry till they are cripsy. They will taste like chips.
  • Repeat the step for the rest of the dough balls and make more rectangular sheets. Now our Samosa sheets are ready!

Shape and fill Cones

  • Take a small bowl, add 2 tbsp of maida. Add water little by little and make a smooth paste.
  • Take each rectangular samosa sheet. Make a cone out of the sheet. Refer the video for making cone (like we roll newspaper to fill in bhel or peanuts).
  • Place 2 teaspoon of filling inside the shaped cone. Next, take the maida paste and apply it to the corners. We need to close the cone and seal the edges. Maida paste helps to seal filling inside the cone.
  • Gently close the cone by bringing the edges and seal it. Make sure the samosa is completely sealed without any opening.
  • Repeat the steps and prepare the rest of the cones with filling. Now all our prepared samosa pieces are ready to get fried.

Deep Frying

  • Heat oil in a pan. When the oil is hot enough, gently drop 2-3 samosa pieces. Keep the flame in low to medium and allow the samosa to get fried for a minute.
  • Flip gently and cook on the other side till both the sides becomes golden brown and crispy.
  • Take out the fried samosas and place on paper towel to drain excess oil. Repeat the same for rest of the prepared samosas.

Serving Time

  • Serve the Crispy Onion Samosa with Green chutney or relish with simple ketchup!



  • Choice of Dough: You can even get the ready made pastry sheet from the shop and cut into 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 crowd samosas while deep frying. Frying in medium flame is important, because samosa filling has to cook completely.


Serving: 1Samosa | Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g