Onion Samosa is popular for its crispy crust on the outside with a spicy onion filling, which is usually served with a cup of coffee/tea. This is a good tea time snack, perfect snack for dinners. Punjabi style samosa stuffed with potato filling is common, South Indian crispy samosa made with onion filling is very popular in South India.
There are many types of samosas, such as paneer samosa, potato samosa, and mixed vegetable samosa. To make non-vegetarian samosa we can fill the chicken keema or mutton keema with spices. The most important part of the samosa is the proper folding. This is not easy when trying for the first time, but with a little practice, you can make the perfect samosa.
Notes
- Use good quality maida for the crunchy samosas.
- You can add the grated carrots, beetroot or cabbage along with onions to enhance the taste.
- Adding green chilli is optional.
- It is recommended to add poha to absorb excess moisture.
Other varieties – Medu Vadai, Vazhaipoo Vadai, Kara Boondi, Medu Pakoda, Chettinad Special Seeyam
Onion Samosa is popular for its crispy crust on the outside with a spicy onion filling, which is usually served with a cup of coffee/tea. This is a good tea time snack, perfect snack for dinners. Punjabi style samosa stuffed with potato filling is common, South Indian crispy samosa made with onion filling is very popular in South India.
- 2 cups Maida
- Salt as needed
- 2 tsp Oil
- 4 tsp Maida (for paste)
- Oil for frying
- 2 Onions
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 tsp Chili powder
- 2 Green chilis (Chopped)
- Salt as needed
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Add 2 cups of maida in a bowl and add the required salt, and 2 tsp of hot oil.
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Add water little by little and make a soft dough.
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Cover and keep it aside for 15 minutes.
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Take 4 tsp of maida and make it a thick paste with little water.
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In a bowl add 2 chopped onions, 1/4 tsp turmeric powder, 1/2 tsp coriander powder,1 tsp chilli powder, 2 green chilis, and required salt.
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Mix everything well and keep it aside.
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Make the dough into small equal size portions.
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Roll it as a thin sheet.
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Heat a pan on low flame, place the sheets and cook for 5 seconds on each side.
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Now cut the edges and cut it into 2 or 3 rectangular sheets.
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Fold it as cones and fill the stuffing inside.
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In the last fold, seal it with the maida paste.
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Now the samosas are ready to fry.
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Heat oil in a pan, drop samosas one by one.
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Fry until it becomes golden brown.
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Drain it in a kitchen towel.
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Serve hot with tomato sauce.
Method
Step by Step Pictures
-
Add 2 cups of maida in a bowl and add the required salt, and 2 tsp of hot oil.
-
Add water little by little, and make a soft dough.
-
Cover and keep it aside for 15 minutes.
-
Take 4 tsp of maida and make it a thick paste with little water.
-
In a bowl add 2 chopped onions, 1/4 tsp turmeric powder, 1/2 tsp coriander powder,1 tsp chili powder 2 green chilis, and required salt.
-
Mix everything well and keep it aside.
-
Make the dough as small equal size portions.
-
Roll it as a thin sheet.
-
Heat a pan on low flame, place the sheets and cook for 5 seconds on each side.
-
Now cut the edges and cut it into 2 or 3 rectangular sheets.
-
Fold it as cones and fill the stuffing inside.
-
In the last fold, seal it with maida paste.
-
Heat oil in a pan, drop samosas one by one. Fry until it becomes golden brown color.
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Once done, drain it in a paper towel. Serve hot.
Recipe Notes
- You can use 1 cup maida and 1 cup atta for the outer layer, but when folding maida is easier than atta, atta samosas need little more practice than maida samosa.
- You can add some shredded carrot or beetroot, green peas, and chopped french beans along with the onion, it is tastier and healthier than regular onion samosa.
- Green chili is optional, if you are preparing for kids, you can skip it.
- You can also shred 100 grams of paneer and toss with chopped onion, bell pepper, and some crushed pepper to make paneer samosa stuffing.
Nice samosa !!!!