Crispy Street Style Onion Samosa
This crispy street style onion samosa features flaky layered sheets and a spicy, juicy onion filling just like Indian roadside vendors. Lighter than potato samosas, these are perfectly crunchy and ideal with hot chai.
Equipment
- mixing bowls
- Rolling Pin
- flat pan (tawa)
- deep frying pan
- slotted spoon
Ingredients
- 2 cups all-purpose flour (maida)
- 0.5 tbsp salt
- 1 tbsp oil
- water as needed for dough
- 2 cups onions, thinly sliced
- 0.75 cup poha (flattened rice), rinsed
- 1 tbsp ginger, finely chopped
- 1 tbsp green chillies, finely chopped
- 0.5 tbsp red chilli powder
- 1 tsp cumin powder
- 0.5 tsp garam masala
- 0.5 tsp ajwain (carom seeds)
- salt to taste
- 2 tbsp fresh coriander, chopped
- 2 tbsp all-purpose flour (for slurry)
- water for slurry
- oil for deep frying
Instructions
- Mix all-purpose flour and salt in a bowl. Add water gradually and knead into a soft dough. Add oil, knead again, cover, and rest for 15–20 minutes.
- Divide dough into balls and roll into thick rotis. Lightly cook each roti on a pan without browning, stacking and cooking to form layers. Cool and separate into thin sheets.
- Mix flour and water to make a thick, smooth slurry for sealing the samosas.
- Mix sliced onions with salt and rest 5 minutes. Add poha, ginger, chillies, spices, ajwain, and coriander. Mix gently until combined.
- Cut sheets into rectangles. Form cones, fill with onion mixture, shape into triangles, and seal edges using slurry.
- Deep fry samosas in medium-low hot oil until golden brown and crisp. Drain and serve hot.
Notes
Fry samosas on medium-low heat for best crispness. Poha is essential to absorb onion moisture and prevent sogginess. Keep samosa sheets covered while shaping to avoid drying.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 320mgPotassium: 180mgFiber: 3gSugar: 4gVitamin A: 220IUVitamin C: 6mgCalcium: 35mgIron: 1.6mg
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