Last Updated on 4 months by Neha Deshmukh

Onion Samosa Recipe – Crispy & Flaky Indian Snacks

Okay, let’s be real. Is there anything more satisfying than a perfectly crispy, golden-brown samosa? Seriously, these little pockets of deliciousness are the quintessential Indian snack. I remember making these with my grandmother for the first time, and honestly, the kitchen was a delightful mess – but the samosas? Totally worth it! Today, I’m sharing my go-to onion samosa recipe with you, complete with all my tips and tricks for achieving that perfect flaky texture.

Why You’ll Love This Recipe

This onion samosa recipe isn’t just about taste (though trust me, the taste is incredible!). It’s about creating a little bit of joy with your own hands. These samosas are:

• Crispy & Flaky: The combination of maida and corn flour gives you that amazing texture.
• Flavorful: The onion filling is spiced just right – not too mild, not too fiery.
• Versatile: Perfect for a snack, appetizer, or even a light meal.
• Crowd-Pleasing: Guaranteed to disappear quickly!

Ingredients

Here’s what you’ll need to make these delightful onion samosas:

• 2 cup maida (all-purpose flour)
• 2 tbsp corn flour
• ?? tsp salt (start with ½ tsp, adjust to taste)
• 2 cup water
• 2 onion, finely sliced
• 1 cup poha / avalakki / flattened rice
• 1 green chilli, finely chopped (adjust to your spice preference)
• 1 tsp chilli powder
• ?? tsp cumin powder (about ½ tsp)
• 1 tsp chaat masala
• ?? tsp salt (for the filling, about ¼ tsp)
• 2 tbsp coriander, chopped
• As needed maida paste (for sealing)
• As needed oil (for deep frying)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Maida (All-Purpose Flour) – Types and Uses

Maida is the star of the show when it comes to the samosa pastry. It gives it that lovely, flaky texture. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Corn Flour – For Extra Crispness

Don’t skip the corn flour! It adds an extra layer of crispness that you just can’t get with maida alone. It really helps create that perfect bite.

Poha/Avalakki (Flattened Rice) – Regional Variations & Soaking Tips

Poha (also known as avalakki) is a key ingredient in the filling. It adds a lovely texture and helps absorb some of the moisture from the onions. If you can’t find poha, you can substitute with cooked rice, but the texture won’t be quite the same. No need to soak the poha, just use it as is!

Spice Blend – Understanding the Flavors

The spice blend is where you can really customize things. I love the combination of chilli powder, cumin powder, and chaat masala, but feel free to adjust the amounts to your liking. A pinch of amchur (dry mango powder) can also add a lovely tang.

Oil – Choosing the Right Oil for Deep Frying

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or peanut oil all work well. Avoid olive oil, as it has a lower smoke point and can burn easily.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the samosa sheets: In a large bowl, combine the maida, corn flour, and salt. Gradually add water, mixing as you go, until you form a smooth, pliable dough. It shouldn’t be too sticky or too dry.
2. Cook the sheets: Heat a flat pan (tawa) over medium heat. Grease it lightly with oil. Pour a small amount of the dough onto the pan and spread it into a thin, circular sheet. Cook for a minute or two on each side, until it’s cooked through but not browned. Repeat with the remaining dough, stacking the sheets as you go.
3. Prepare the stuffing: In a separate bowl, combine the sliced onions, poha, green chilli, chilli powder, cumin powder, chaat masala, salt, and coriander. Mix well to ensure everything is evenly distributed.
4. Cut and fold: Cut each samosa sheet in half. Take one half-sheet and fold it into a triangular shape, sealing the edges with a little maida paste. This takes a bit of practice, but you’ll get the hang of it!
5. Fill and seal: Fill each triangular pocket with a spoonful of the onion stuffing. Seal the edges completely with maida paste, making sure there are no gaps.
6. Fry to perfection: Heat oil in a deep pan over low-medium heat. Carefully add the samosas to the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they are golden brown and crispy.
7. Drain and serve: Remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve hot with your favorite chutney or tomato sauce!

Expert Tips

Want to take your samosas to the next level? Here are a few of my favorite tips:

Achieving the Perfect Samosa Shape

Don’t worry if your samosas aren’t perfect triangles at first! It takes practice. The key is to use enough maida paste to seal the edges properly.

Preventing Samosas from Bursting During Frying

Make sure the samosas are sealed completely before frying. Any gaps will cause the oil to seep in and the samosas to burst. Also, maintain a low-medium heat – too hot and they’ll cook too quickly and burst.

Maintaining Oil Temperature for Crispy Samosas

Keeping the oil at the right temperature is crucial. If it’s too hot, the samosas will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil and become soggy.

Variations

Let’s get creative!

Vegan Onion Samosa

This recipe is already naturally vegan! Just ensure your chutney or dipping sauce is also vegan-friendly.

Gluten-Free Onion Samosa (Alternative Flour Blend)

For a gluten-free version, you can experiment with a blend of rice flour, potato starch, and tapioca starch. It will require some tweaking to get the right texture, but it’s definitely possible!

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of chilli powder and green chillies to suit your spice preference. For a milder samosa, omit the green chilli altogether. For a spicier kick, add a pinch of cayenne pepper.

Festival Adaptations – Holi, Diwali, Janmashtami

Samosas are a staple during Indian festivals! They’re perfect for sharing with family and friends during celebrations like Holi, Diwali, and Janmashtami.

Serving Suggestions

Samosas are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Tamarind chutney
• Tomato ketchup
• Chilled yogurt dip (raita)

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to restore their crispness.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent samosas from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the samosas on paper towels immediately after frying.

Can I make the samosa dough and stuffing ahead of time?

Yes! You can make the dough and stuffing a day in advance and store them separately in the refrigerator.

What can I substitute for poha in the filling?

Cooked rice or quinoa can be used as a substitute, but the texture will be slightly different.

How do I get perfectly golden and crispy samosas every time?

Maintain a low-medium heat, don’t overcrowd the pan, and fry for 8-10 minutes, turning occasionally.

Is it possible to bake these samosas instead of frying?

Yes, you can bake them! Brush the samosas with oil and bake at 180°C (350°F) for 20-25 minutes, or until golden brown and crispy. They won’t be quite as crispy as fried samosas, but they’re still delicious!