Onion samosa, a deep fried/baked pastry filled with onions, poha and spices. A quick and easy evening snack and a popular street food.
Onion samosa, also known as the iranian samosa is a popular street food. You can find it in almost all roadside tea shops in South-india and here in UAE, we have it almost all cafeterias.
These cute samosas is something we love, and we get it in almost every cafeteria here and with a karak this is one fabulous evening snack
Speciality of Onion Samosa
The uniqueness of this irani samosa is the filling. The normal potato peas filling of samosas need to cooked. Whereas this onion samosa has raw onions mixed with thin rice flakes/poha along with chili and salt. The moisture in the raw onions soften the thin rice flakes and keep the filling dry in the samosa.
Though these samosas are very famous and available in every cafeteria, unfortunately for a long time,my hubby couldn’t enjoy one. Me and my friends tease him that he has got a curse, not to get his hands on Iranian samosa. Our friends make him jealous by sending a picture, every time they eat a Iranian samosa.
Poor hubby, the last time he tasted one was when we visited Global village and that was 2 years back. A very commonly availabe snack, was not reachable for him all these days.
As a good wife and a Food blogger (note this) i wanted to make it for him at home. You all should know that this a brave attempt from my side, i m a bad samosa shaper! There are times when i have made them as wraps. I watched so many videos to make them lookable and I think they have come ok!
- Flour, i have used a mix of whole wheat flour and maida, you can use maida completely.
- Ajwain seeds, adds a nice crunch and aroma to the pastry and also helps in digestion as we always tends to overdo deep-fried snacks.
- Hot oil to the flour helps in keeping the pastry crunchy and crispy for long time.
- The filling used in the samosa is raw onions mixed with poha/flattened rice flakes along with chili and salt. The moisture in the onions soften the thin rice flakes and the filling remains dry in the samosa.
How i made them
Make the dough for the samosa pastry first. You can also use store-bought samosa leaves. i prefered to make the dough at home. For the filling, mix raw onions with thin poha/rice flakes, along with chopped green chilies and salt.
Once the dough has rested for a minimum of 30 minutes, let us start shaping the samosas. Clean you work surface and dust it with flour. Divide the dough into 7-8 portions. Roll the each portion of the dough as thin as possible. you should be able to see your hand under the rolled disc
Cut the rolled disc into 2 portions. Fold the half into a inverted V seal the edges. Now you got a cone to fill in. Add 1-2 tablespoon filling and seal the edges.
Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate. Once you have shaped all the samosas, deep fry them in hot oil. Keep the flame in simmer and deep fry to ensure proper frying and golden brown colored samosas.
Onion Samosa|Irani Samosa|Street Food
For the Dough
- ½ cup All purpose flour
- ½ cup whole wheat flour
- ⅛ teaspoon baking soda
- ¼ teaspoon ajwain/carom seeds
- ½ teaspoon salt or to taste
- 2 tablespoon hot oil
- ½ cup water + 1 tablespoon
Paste for sealing
- 2 tablespoon maida/all purpose flour
- 1 tbsp water
- 2 nos medium sized onions thinly sliced
- ¼ cup thin poha/rice flakes
- ½ teaspoon red chili powder or 2 green chilies chopped fine
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅛ teaspoon garam masala powder
- ¼ teaspoon salt or to taste
- First let us make the dough. In a wide bowl, take both the flours, add baking soda, salt and ajwain to it. Mix well.
- Heat 2 tablespoon of oil, add that hot oil to the flour mix. Now knead this oil into the flour mix, until it resembles bread crumbs.
- Now slowly add water and knead it to a soft dough. Keep the dough covered with a wet kitchen towel and let it rest for 30 minutes minimum.
- While the dough is resting, let us make the filling. In a wide bowl, mix all the ingredients given under filling and toss it well. The moisture in the onions will soften the poha.
- You can add green chiliesto the filling, but since my kiddos will be eating this I avoided them, if youdon’t mind pls add chilies and omit the chili powder
Let us make the samosa
- Mix the flour and water given under "Sealing ingredients" and keep it handy for shaping the samosas.
- Now once everything isready and the dough is well rested, now let us start making thesamosas. Knead the dough again and divide them into 7-8 portions
- Dust your working surface with flour and Roll a portion of dough to 15-16 Cms in diameter. The dough should be rolled thin, u should be able to see your hand under the rolled disc.
- Cut the rolled disc into two halves. shape the halves into an inverted V. Seal the edges
- Now you have the cone shape, add 1-2 tablespoon of filling intot the cone and seal the edge with flour & Water paste
- Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate.
Let us fry
- Now let us get to frying. Heat oil in a pan, when it is hot, that is when you drop a price of dough it should sizzle and come up.
- Slowly slide 2-3 samosa ata time and deep fry them on both sides until golden brown
- Remove them using a slotted spoon onto a paper towel. Serve them hot with some chai
Serve the samosas with a cup of hot chai for a lovely evening snack. We love to enjoy these munchies on a relaxed weekend. These samosas make a great party food. They can be shaped ahead and frozen and be fried on the day of party.
If you are worried about the calories of deep-frying, you can also air-fry or bake them. Though i have not personally tried baking them, will update once i try it.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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