Onion Samosa Recipe – Crispy & Flaky Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Onion Samosa Recipe – Crispy & Flaky Indian Street Food

Hey everyone! If there’s one Indian snack that instantly transports me back to childhood, it’s the humble samosa. The aroma of hot, crispy pastry filled with spiced potatoes and onions… honestly, it’s pure comfort food. Today, I’m sharing my go-to recipe for Onion Samosas – perfectly flaky, incredibly flavorful, and guaranteed to disappear in minutes!

Why You’ll Love This Recipe

These aren’t just any samosas. We’re aiming for that perfect balance of crispy exterior and a soft, flavourful filling. This recipe is surprisingly achievable at home, and the satisfaction of biting into a samosa you made? Unbeatable. Plus, who can resist a good street food classic?

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 1 cup all-purpose flour (about 120g)
• ?? cup corn flour (about 60g – I usually use 1/4 cup)
• To taste salt (around 1/2 teaspoon)
• 2 medium onions, finely chopped
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon green chillies, finely chopped
• ?? teaspoon red chilli powder (start with 1/2 teaspoon and adjust to your spice preference)
• A pinch turmeric powder (about 1/4 teaspoon)
• ?? teaspoon chaat masala powder (about 1 teaspoon – this is key!)
• ?? teaspoon cumin seeds powder (about 1/2 teaspoon)
• ?? teaspoon coriander seeds powder (about 1/2 teaspoon)
• Water (for the pastry, about 1/2 – 3/4 cup)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Samosa pastry can vary a lot. Some families add a little sooji (semolina/rava) for extra crispness – about 2 tablespoons works well. You can also experiment with different flour blends, like adding a bit of whole wheat flour.

Now, chaat masala is a game-changer. It adds that signature tangy, savory, and slightly fruity flavour. Don’t skip it! You can find it at most Indian grocery stores.

As for frying oil, traditionally, mustard oil was used in North India for a really pungent flavour. Nowadays, vegetable oil is more common and gives a cleaner taste. I prefer using groundnut oil for its high smoke point and neutral flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Pastry: In a large bowl, combine the all-purpose flour, corn flour, and salt. Gradually add water, mixing until you form a smooth, firm dough. It shouldn’t be sticky! Knead for 5-7 minutes, then cover and let it rest for at least 20 minutes.
2. Prepare the Filling: While the dough rests, heat a little oil in a pan. Add the chopped onions and sauté until golden brown. Add the green chillies, turmeric powder, red chilli powder, cumin seeds powder, and coriander seeds powder. Cook for another 2-3 minutes until fragrant.
3. Finish the Filling: Take the pan off the heat and stir in the chopped coriander leaves and chaat masala. Taste and adjust seasonings as needed. Let the filling cool completely.
4. Roll & Fill: Divide the dough into equal-sized balls. Roll each ball into a thin, oval or circular shape. Cut each circle in half to form semicircles.
5. Shape the Samosas: Take one semicircle and moisten the straight edge with a little maida (all-purpose flour) paste – this acts as a glue. Fold the semicircle into a cone shape, overlapping the edges to seal.
6. Stuff & Seal: Fill the cone with a spoonful of the onion mixture. Don’t overfill! Seal the edges firmly with more maida paste. Repeat with the remaining dough and filling.
7. Fry to Perfection: Heat oil in a deep frying pan or wok over medium heat. Carefully add the samosas in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch.
8. Drain & Serve: Remove the samosas with a slotted spoon and drain on paper towels. Serve warm with your favourite chutney and a steaming cup of tea!

Expert Tips

Want to take your samosa game to the next level? Here are a few things I’ve learned over the years:

• Crispy Texture: The key to a crispy samosa is the dough! Resting it properly and rolling it thin are crucial. Also, make sure the oil is hot enough, but not smoking.
• Soggy Samosas: If your samosas are turning out soggy, the oil isn’t hot enough, or you’re overcrowding the pan. Fry in smaller batches.
• Rolling & Sealing: Don’t be afraid to practice! Rolling the pastry takes a little getting used to. And make sure those edges are really sealed – nobody wants a samosa that bursts open during frying.

Variations

Samosas are super versatile! Here are a few ways to customize them:

• Vegan Samosa: Simply use oil instead of ghee when making the pastry.
• Gluten-Free Samosa: Use a gluten-free flour blend for the pastry. A mix of rice flour, potato starch, and tapioca starch works well.
• Spice Level: Adjust the amount of green chillies and red chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: Samosas are a staple during Diwali and Holi. I often make a big batch for gatherings – they’re always a hit!

Serving Suggestions

What goes best with a hot samosa?

• Chutney Pairings: Mint-coriander chutney, tamarind chutney, and sweet chutney are classic choices. I personally love a spicy garlic chutney!
• Tea Pairings: Masala chai is the ultimate pairing, but ginger tea or even a simple cup of black tea works beautifully.

Storage Instructions

Leftover samosas? (If there are any!) Store them 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

Let’s tackle some common questions:

1. How do I prevent the samosas from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan.
2. Can I make the samosa filling ahead of time? How should I store it? Absolutely! You can make the filling a day in advance. Store it in an airtight container in the refrigerator.
3. What is the best way to freeze samosas? Arrange uncooked, shaped samosas on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.
4. What is the difference between a samosa and a pakora? Samosas are filled pastries that are fried, while pakoras are vegetable fritters coated in a spiced batter.
5. Can I bake these samosas instead of frying them? You can! Brush the samosas with oil and bake at 180°C (350°F) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried samosas, but still delicious.