Go Back
+ servings

Onion Samosa|Irani Samosa|Street Food

Onion samosa, a deep fried/baked pastry filled with onions, poha and spices. A quick and easy evening snack and a popular street food.
5 from 3 votes
Print Pin
Course: Appetizer, Snack
Cuisine: Indian, World
Keyword: A quick appetizer recipe, Easy snack recipe, How to make onion samosa, How to make samosa, Iranian samosa
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 30 minutes
Total Time: 1 hour
Servings: 4


For the Dough

  • ½ cup All purpose flour
  • ½ cup whole wheat flour
  • tsp baking soda
  • ¼ tsp ajwain/carom seeds
  • ½ tsp salt or to taste
  • 2 tbsp hot oil
  • ½ cup water + 1 tbsp

Paste for sealing

  • 2 tbsp maida/all purpose flour
  • 1 tbsp water


  • 2 nos medium sized onions thinly sliced
  • ¼ cup thin poha/rice flakes
  • ½ tsp red chili powder or 2 green chilies chopped fine
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • tsp garam masala powder
  • ¼ tsp salt or to taste


The dough

  • 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 tbsp 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.

The filling

  • 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 tbsp 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