Samosa is one of the most popular snacks in India. It is prepared either by frying or by baking. It usually holds a stuffing that is based on potato, onion, minced meat, peas, etc. How can we not imagine the golden fried samosas with their intriguing aroma lined up in a tray in the tea shop? Though there are different types of samosas available in India, according to me, the most delectable version is Onion samosa. This onion samosa is quite famous in South India. These are known for their crispiness. The traditional onion samosa holds a triangle shape. This can be served even without a chutney or any fancy sauces.
How are they made?
These onion samosas are made with pastry sheets, stuffed with onion filling, and then fried in hot oil on medium flame. Samosa pastry sheets are easily available in stores. In case you want to make them, it’s pretty simple as it needs only a few ingredients i.e maida, salt, and oil. I have used flattened rice or poha to minimize the oil absorption, however, the original recipe doesn’t have poha in it.
Onion Samosa Recipe
- 1 Cup Chopped onion – 1 tbsp
- 1 Cup Flattened Rice or Poha It can be either Red or white
- Samosa Sheet As required
- 2 Tbsp Coriander leaves
- 1 Tsp Ginger
- Salt As required
- Oil For Deep Frying
- 1/2 Tsp Chaat Masala
- 1/2 Tsp Cumin powder
- 1 Tsp Chili Powder
- 3 Tbsp Maida – 3 tablespoons To seal the sheets
- Water as needed
- In a bowl, combine chopped or sliced onions, poha, coriander leaves, ginger, salt, chaat masala, chilli powder and cumin powder. Mix them well.
- In another bowl take Maida, pour little water, and make it into a paste. This is to seal the edges of samosas
- Then, take the samosa sheet and fold it as shown in the picture.
- Place a portion of the onion stuffing and seal the edges with the maida paste we prepared.
- Heat them a few at a time in heated oil on medicum flame until they become golden brown.
- Tasty Samosa is ready to serve now!!