Name: Onion Samosa (Irani Samosa)
Prep time: 160 min
Cook time: 30 min
Total time: 190 min
Yield: 16 samosas
Ingredients: 1/2 cup plain flour (maida); 1/2 cup wheat flour (plus 2 tablespoons); 2 teaspoons oil; salt (to taste); water (as needed); 1.5 cups chopped onions; 2 green chilies (chopped); 2 tablespoons coriander leaves; 1/2 teaspoon turmeric powder; 1 teaspoon chili powder; 1/2 cup poha powder; 1/4 cup corn flour; water (as needed); oil (for deep frying)

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Last updated on January 27th, 2020

Onion samosa or irani samosa recipe– Who does not love those tiny triangle samosas that are super crispy with a delicious spicy onion filling? These little treats are extremely popular in India. Known as onion samosa in few places, irani samosa elsewhere these are perfect crispy snack with adrak tea. Making these at home is really easy and turns out wonderful. Here is how to make perfect onion samosa at home including the samosa patti.

Samosas are one of the most sought after evening snack in India with tea. Along with the popular Punjabi samosa, this onion samosa is another popular and classic variation.

You would have seen and may have tasted this crispy little triangle samosas in college canteens, movie theatres, railway stations and street side shops. They are sold so fast and people love to gorge this crispy snack.

I just love samosa and to be precise, this Irani samosa more than potato stuffed ones. These are so crispy, flaky and onion filling you put inside is simply delicious.

Now if you are tempted but not sure about the hygiene or ingredients go into the street side ones, you can easily make onion samosa at home. Though the recipe is a bit lengthy, it is fairly straight forward.

Nothing better than a plate of hot samosas with strong tea on a winter afternoon. Moreover these onion samosas are perfect for entertaining. You can easily make the pastry sheet a day ahead, just fill and fry as needed. If you are very busy just use samosa patti sheets from the stores.

These Irani samosas are best eaten piping hot. On cooling they may a turn a bit hard and chewy. Serve with a hot cup of ginger chai, masala tea or mint tea.

This Onion Samosa Recipe Is

Crispy, flaky & outright delicious

Vegan recipe

Homemade from scratch

Includes recipe for samosa patti

Perfect snack for entertaining

Kid friendly, moderately spiced

Best snack with tea.

Making onion samosa recipe can be divided into three parts

Making samosa patti sheets
Preparing the filling
Stuffing, folding & frying the samosa.

Now to make the process easier you can divide the recipe and make the sheets a day ahead. For samosa patti sheets I have used a combination of wheat flour and plain flour. Adding wheat flour gives a nice flavor and color to the crust. The Irani samosas have that typical dark brown color and that comes from wheat flour.

The filling should be prepared only we need. Storing chopped onions for long time is not recommended so prepare only we needed. The filling for onion samosa is actually a very easy one and no cooking is required.

Next folding part may be a bit tricky for beginners but comes easily with practice.

Here is the breakdown of recipe with step by step photos for easy understanding.

How To Make Onion Samosa

Preparing samosa patti sheets

Combine wheat flour and plain flour in a bowl.

Add 2 teaspoons oil, salt and mix well.

Add water slowly and knead into a soft yet slightly tight dough. Apply some oil all over the dough.

Let the dough rest for 2 hours. Resting the dough is very important for developing the gluten.

After two hours, knead the dough slowly and divide into 8 small balls.

Roll each ball into a very thin round of 7 inches.

Heat a griddle or cast iron tava over medium heat.

Place each roti and cook for 20 seconds from one side alone.

Let the rotis cool thoroughly.

Stack the rotis and cut into equal sized strips. Now we have 16 samosa patti sheets from 8 rotis.

You can now use these sheets immediately stack between butter sheets and use afterwards.

Preparing Filling For Onion Samosa

Combine chopped onions, green chilies, chopped coriander leaves, turmeric powder, chili powder in a bowl.

Add poha powder and required salt. Mix very well. Adding poha helps in absorbing the water from the onion.

Folding And Frying Irani Samosa.

Mix 1/4 cup flour with some water and make a smooth paste.

Take a prepared patti sheet and apple some corn flour paste as shown in the picture.

Keep folding the edges and form a triangle. Place 2 tablespoons filling and paste the edges.

Here is how a filled samosa patti looks like. Prepare all the sheets like this.

Heat oil for deep frying.

Slide 3-4 folded samosa as per the size of the pan.

Fry until crispy and golden from all the sides.

Drain excess oil.

Serve onion samosa hot with cardamom tea.

Tips To Make Onion Samosa

The dough should rest really well for the gluten to develop.
You have to roll the dough ball really thin for crispy and flaky samosa.
Paste the open edges really well else the filling may come out while frying.
Fry in medium high flame until crispy and golden
You can scale up the recipe proportionally.

More snacks recipe

I hope you will try this onion samosa recipe and enjoy as much as we did. P

Onion Samosa Recipe