Crispy Onion Samosa

by - May 05, 2013

crispy Onion Samosa

Preparation time: 90 minutes including standing time
Cooking time: Less than 30 minutes
Serves: 12 samosas

1/2 cup all purpose flour / Maida
2 tbsp ghee/ oil
1/2 tsp salt or to taste
Water as needed

For Filling:
1 1/2 ~ 2 cups chopped onions
1 minced green chills
1/4 tsp red chilli powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
1 tbsp oil

Oil for frying

crispy Onion Samosa

For Covering:
Crispy Onion Samosa
  • In a mixing bowl, add maida, salt, and oil. Mix well.
  • Drizzle water to the flour and knead it into soft pliable dough.
  • Cover the dough with wet cloth and rest it for 30 minutes.

For Filling:

  • Heat oil in a pan or kadai, add cumin to splutter, add minced green chill, followed by chopped onions.
  • Saute till onion become soft not as transparent, throw in red chili powder, turmeric powder,  coriander powder, garam masala powder and salt to taste.
  • Saute till raw smell disappear from the masala. Turn off the heat and allow the mixture to cool.

For Samosa:
Crispy Onion Samosa

  • Knead the dough again for few seconds and make 2 batches of 3 balls each.
  • Roll the balls in to 2 ~ 3" circle. Apply oil over the circle. Sprinkle some flour over it, stack the remaining two, one ever the other. Leaving the topping to the third circle. 
  • Roll the stacked circle into10 ~ 12" circle. Cut the edge to get a rectangle.
Crispy Onion Samosa

  • Heat tawa and slightly toast the rectangle on both side without browning.  Cut this rectangle into two strips. Quickly peel off each layer and spread under the plastic sheet or cling cover to avoid drying.

Folding samosa:
Method 1: 
Image Courtesy: 
  •  For easy folding, keep the filling in one corner of the strip and fold it into triangle. Keep one triangle over another. spread the water flour paste at the edge and seal it. Do the same with remaining strips.

Method 2:
 Crispy Onion Samosa
  • Fold one corner of the strip in to triangle and keep folding into triangle over another.
  • Before the last flap of folding, hold the triangle in between your thumb and point finger.
  • Add 1 ~ 1/2 tsp of filling in the cone, seal the edge with water flour paste.

  • Heat the oil in a pan / kadhai and deep-fry the samosa on a slow flame till golden brown color from all the sides.
  • Serve hot with tomato ketch up.
  • Folding samosa need some practice.  First try in paper before folding the strip..
  • You can freeze the folded samosas in ziploc for a month. 
Crispy Onion Samosa
 Sharing this recipe for Blogging Marathon # 28 under " Samosa with different filling". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Fried Onion Samosa

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  1. Delicious, mouth watering samosa. Very very nicely explained...

  2. Super Saras..Loved how u made the cover urself n brilliant ouput..Mindddddblowing

    Kindly visit my new domain and continue ur support as ever..
    Kitchen Secrets and Snippets(formerly jellybelly-shanavi)

  3. Wowwww .. I love these road side samosa

  4. awesome these have been my favourites

    the taste is just divine bt there is art in folding the rectangles

  5. These look yumm! I guess we can also make a baked version of them to make them more healthy! Although, they wont taste as good as this one.. theres something about the fried ones which makes them so delicious!

  6. This looks fantastic.. looks like you have revealed the secrets fro perfect onion samosa...

    Yum! Yum! Yum!

  7. wow, i dread the folding!!! looks very inviting n brings loads of college memories nostalgic!!! :)

  8. Wow looks super delicious!...I always loved onion samosas..

  9. perfect snacks it

  10. They look perfect, fantastic recipe. Thanks for sharing!

  11. What a crunchy munchy snack. Wont say no to this, well made.

  12. I love onions Samosas. You know what, I am o a diet & these pictures are tempting me:(

  13. Oh these are gorgeous, I absolutely love these. In fact they have been on my to do list. Thanks for sharing the wonderful recipe.

  14. Looks so crispy. perfect for tea

  15. The samose look inviting. Never tried cutting the dough into rectangular pieces. I usually go with semi circles.

  16. Enjoyed your samosas..too good.

  17. Wow, perfect Irani samosas.. Thanks for the pics on how to fold the samosa.. They look so crispy and delicious.

  18. very well explained and the outer cover looks very crispy and mouthwatering

  19. love your detailed explanation of the folding - very informative

  20. One of my fav it anytime of the day

  21. These are eternal favs !Love to have this with a cup of tea. Nice clicks and explanation :)

  22. lovely samosas...havent seen a perfect one like this

  23. I tried this recipe today.. I tastes very nice... Thank u...

  24. Today i tried your samosas...came out well...taste was too good....Ty


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