Onion Samosas are a delicious twist on the more common Punjabi style Potato and Pea Samosas. This fried Onion Samosa recipe is quick and easy to make. The vegan dough is made with flour and oil and the filling combines caramelized onions and spices.
Course Appetizer Recipes
Cuisine Indian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Author Robin Donovan
Ingredients
For the samosa dough
2 1/2cupsall-purpose flour
½teaspoonsalt
½teaspoonajwain seedsoptional
¾cupoilsuch as safflower oil, corn oil, canola oil, or vegetable oil
½cupwarm water
For the onion filling
2tablespoonsoilplus additional for deep frying
2onionsdiced
¼cupchopped cilantro
1serrano or jalapeno chile pepperfinely diced
1teaspoonKashmiri chili powderor cayenne
1teaspoonchaat masala
½teaspoonground cumin
½teaspoonground coriander
½teaspoonamchurmango powder
¾teaspoonkosher salt
1cupthin pohaflattened rice
Instructions
First, make the dough by combining the flour, oil, warm water, and salt. You’ll mix the ingredients until they come together into a nice, smooth ball. Wrap the dough in plastic wrap, put it on a plate, and refrigerate for at least 30 minutes. Be sure to put the dough on a plate because the oil may seep out a bit.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the cilantro, chile, chili powder, chaat masala, cumin, coriander, amchur, and salt and cook, stirring, for another 30 seconds or so. Remove from the heat and stir in the poha. Let cool.
Divide the samosa dough into golf ball size balls and roll or pat them out into thin rounds, about 4 inches across.
Put a heaping tablespoon of the onion filling in the center of the dough round and fold two sides up until they meet. Press those sides together into a seam. Bring up the third side and press together to make two more seams. You’ll have sort of a triangular pyramid shaped samosa.
Fill a dutch oven or another heavy pot with about 4 inches of oil and heat over medium-high heat. When the oil begins to shimmer, fry samosa in batches, cooking each batch for about 3 to 4 minutes, turning once, until the crust is crispy and deep golden brown. Transfer the fried samosas to a paper towel-lined plate.
Serve hot, warm, or at room temperature.
Notes
You can use a tortilla press to flatten the dough balls. Place a dough ball between the two sides of a cut-open resealable plastic bag in the tortilla press and press to flatten.