Onion samosa is an tasty tea time snack. I have prepared it by sauteing onion and adding carrot, cabbage along with spice powders to make it flavourful.
I do not remember if I ever had onion samosa in my life. But have tasted mini samosa once at our campus canteen. Usually they do not encourage eating samosas like these at shops as most of it will not be keeping good, they would have refried it, too much oil etc.
So before marriage only once or twice I have tasted these mini samosas. Otherwise have tasted Punjabi style samosas after I started to eat out at restaurants. I have already posted a Punjabi style samosa and a triangle samosa with potato stuffing.
There is another version of onion samosa where raw onions and poha are used. I have to try that another time.
Now let's see how to make Onion samosa with the pastry I ordered from them.
Step by step photos
- Slice onion and cabbage. Grate carrots and keep aside. Heat a pan with 1 tablespoon oil, temper with cumin seeds.
2. Add the vegetables, onion. sprinkle salt.
3. Cook for 2 minutes or until transparent. Add all the masala powders. Continue stir frying.
4. After two more minutes, add coriander leaves.
5. Mix well and transfer to a bowl.
6. Take the samosa pastry sheet out prior 30 mins. Keep it covered in a clean wet kitchen towel.
7. Make a paste out of maida with 2 tablespoon water.
8. Peel a sheet carefully and place over a platform. Keep 2 tablespoon of the prepared stuffing over one end as shown in the picture.
9. Cover it and continue folding to maintain the triangle shape. Spread the prepared maida paste to seal the sheet.
10. Repeat to finish the stuffing. Keep the prepared samosas covered to prevent drying.
11. Heat oil in a kadai for deep frying. Once hot, slide few samosas at time and deep fry until golden. Drain in paper towels. Repeat to finish.
Serve hot with tomato sauce or as such too.
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Recipe card
Onion samosa
Ingredients
- 4 Onion
- ½ cup Cabbage grated
- ½ Carrot grated
- 2 teaspoon Red chilli powder Kashmiri
- 1 teaspoon Coriander seeds powder
- 1 teaspoon Kitchen king masala or garam masala
- ½ teaspoon Cumin seeds powder roasted
- ½ teaspoon Fennel seeds powder optional
- ¼ teaspoon Turmeric
- ¼ cup Coriander leaves chopped
- Samosa pastry sheets - as needed
- 1 tablespoon Maida all purpose flour
- Salt
- 1 tablespoon Oil and to deep fry
- 1 tsp Cumin seeds
Instructions
- Slice onion and cabbage. Grate carrots and keep aside.
- Heat a pan with 1 tablespoon oil, temper with cumin seeds.
- Add the vegetables, onion. sprinkle salt.
- Cook for 2 minutes or until transparent.
- Add all the masala powders. Continue stir frying.
- After two more minutes, add coriander leaves.Mix well and transfer to a bowl.
- Take the samosa pastry sheet out prior 30 mins.
- Keep it covered in a clean wet kitchen towel.
- Make a paste out of maida with 2 tablespoon water.
- Peel a sheet carefully and place over a platform.
- Keep 2 tablespoon of the prepared stuffing over one end as shown in the picture.
- Cover it and continue folding to maintain the triangle shape.
- Spread the prepared maida paste to seal the sheet.
- Repeat to finish the stuffing.
- Keep the prepared samosas covered to prevent drying.
- Heat oil in a kadai for deep frying.
- Once hot, slide few samosas at time and deep fry until golden.
- Drain in paper towels. Repeat to finish.
Notes
- Adding carrot, cabbage is optional.
- Keep the pastry covered in damp cloth all times to avoid drying.
- Do not let the oil be too hot, your sealed samosa might leak.
- If deep fried in low heat, it might drink too much oil.
- Make sure to seal the samosa from all sides using maida paste, otherwise it will drink too much oil.
Rajee says
Love this samosa. Will give a try.
gadhisunu says
Are these the same as Hyderabadi Samosas the crisp ones which are NOT like the standard Aloo-based spherical triangle shaped samosas which are generally more popular everywhere in India? Then this recipe is for me!
Raks Kitchen says
I have used pastry sheets, yes it turns crispy 🙂