Onion Samosa | Patti Samosa

Onion Samosa is a small, crispy fried snack stuffed with a spiced onion and poha (flattened rice) combination. It’s standard in Mumbai, Pune and Hyderabad, particularly in Irani cafés and a few choose snack cafés, the place it’s additionally referred to as Irani Samosa, Patti Samosa, or Chota Samosa (which means small samosa). These triangular samosas have a light-weight, crunchy texture and a mildly spiced filling made with onions, poha, herbs, sugar, and lemon juice. They style finest when served scorching with fried inexperienced chillies and a cup of your favourite chai.

About Onion Samosa

I had made and shot this Patti Samosa recipe again in July 2021, and I’m lastly sharing it now. It’s a type of recipes that stayed in my drafts for a very long time.

My recipe makes for samosas that resemble the basic Irani samosa served in outdated cafés. They are skinny, crunchy, and stuffed with onions and Poha.

The filling could be very easy and takes simply 5 to 10 minutes. There’s no cooking concerned. You solely want chopped onions, rinsed poha, ginger, some floor spices, sugar, and lemon juice. The poha absorbs the moisture from onions, conserving the filling dry and serving to the samosas keep crisp.

For the outer layer, I’ve used store-bought samosa pattis, which save quite a lot of time. You can even use spring roll wrappers or phyllo sheets. Making the sheets from scratch is feasible however takes too lengthy, so ready-made pattis are a greater possibility.

The solely time consuming step is shaping and sealing the samosas. Each sheet is lengthy and rectangular, so that you fold it into triangles, add the filling, and seal with flour paste. It takes endurance, however the outcomes are value it.

You can both deep fry, bake, or air fry these samosas. Frying offers the basic crisp texture, however baking is extra hands-off. Both strategies work effectively, and I’ve shared the baking occasions beneath.

Unlike the common Punjabi Samosa that has a potato filling, this model is lighter and simpler to organize. The samosa wrapper is created from skinny pastry sheets or pattis, which crisp up superbly when fried.

Serve Onion Samosa scorching with fried salted inexperienced chillies, a sprinkle of Chaat Masala, and Irani Chai or Masala Chai.

More Similar Snacks To Try

How to Make Onion Samosa

Prepare Samosa Patti & Make Onion Filling

1. Thaw or defrost 20 samosa patti sheets as talked about on the package deal. Keep them lined with a moist serviette whereas working, so that they don’t dry out.

Tip: Make certain the samosa pattis are at room temperature earlier than utilizing. Cold pattis are inclined to crack or break whereas folding.

2. Rinse 1 cup thick or medium-thick poha in a strainer for about 15 to twenty seconds. Drain effectively and put aside.

Ensure that the poha flakes are softened effectively, however not mushy or stuffed with water.

3. Transfer the effectively drained poha in a mixing bowl. Add 1 cup finely chopped onions and 1 teaspoon finely chopped ginger (elective).

Feel free so as to add 2 tablespoons of chopped coriander leaves, and ½ teaspoon finely chopped inexperienced chillies if utilizing.

4. Add the next floor spices and seasonings one after the other:

• ¼ teaspoon turmeric powder 
• ¼ teaspoon crimson chilli powder 
• ¼ teaspoon fennel powder 
• ¼ teaspoon garam masala powder 
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder 
• ½ teaspoon sugar
• salt as required

5. In the bowl, combine collectively the onions, ginger, sugar, salt, and spices with the poha.

6. Add ½ teaspoon lemon juice. Mix and stir gently once more till the whole lot is mixed. Keep the onion and poha filling apart.

7. Meanwhile in a small bowl, combine 2 tablespoons of all-purpose flour (maida) and 1½ to 2 tablespoon water to make a clean thick or medium-thick paste for sealing the sides.

Start Folding Patti Samosa (Image 1 & 2)

8. Place one lengthy rectangular samosa patti sheet on a picket board or countertop, with the brief aspect going through you vertically.

Lift the underside left nook and fold it diagonally to align with the alternative edge, forming a triangle on the base.

Now flip the triangle upward alongside the sheet, and also you’ll see a cone beginning to take form.

Continue Folding (Image 3 & 4)

9. Fold once more the second time in the other way, sustaining the triangular form. Each fold ought to overlap neatly in order that the perimeters align.

Make certain the tip and edges keep sealed as this retains the form intact whenever you add the filling.

Fill Samosa (Image 5 & 6)

10. After the third fold, you’ll have a cone pocket at one finish.

Hold it gently in your hand and fill about three-fourths of the cone with the ready onion-poha combination. Do not overfill or the samosa might tear whereas frying.

Seal Poha Samosa (Image 7 to 10)

11. After filling the cone with the onion combination, unfold a number of the ready flour paste on the free a part of the strip and alongside the sides.

Fold as soon as, then once more, urgent calmly so the sides stick effectively. While sealing, be certain the corners and factors are closed correctly. If you discover any small openings, apply a little bit extra paste and press to seal.

In the second picture, you’ll discover that the glued aspect of the samosa is going through down on the board. I positioned it this manner whereas taking pictures so you possibly can clearly see the folding course of. It helps to visualise how the samosa is wrapped and sealed from all sides.

12. If you see any small openings, dab a little bit additional paste and press calmly so the filling stays enclosed.

You’ll get a neat triangular samosa. Keep the formed samosas lined with a moist serviette when you work on the remaining.

Fry Onion Samosa

13. Heat oil for deep frying in a kadai or pan on medium warmth.

To examine if the oil is scorching sufficient, drop a small piece of the samosa sheet within the oil. It ought to rise steadily with out browning too rapidly.

Once the oil is medium-hot, cut back the warmth barely to medium-low or low. Gently slide within the formed samosas, a couple of at a time. Don’t overcrowd the pan.

14. Fry on one aspect till gentle golden. Turn over and fry the opposite aspect. Keep turning as wanted for even cooking.

15. When the samosas are golden and crisp, take away with a slotted spoon and place on paper towels to take away extra oil.

Tip: The oil might cease scorching briefly when the samosas are practically completed and that’s signal. Continue frying for one more minute to get a good golden crust.

16. Place the crispy golden fried samosa on kitchen paper towels to soak up additional oil.

17. Fry the remaining batches the identical means till golden and place them on paper towels.

18. While you might be frying the samosa or after you end frying them, fry 5 to six slit inexperienced chillies within the scorching oil till you see a light-weight blisters on the pores and skin.

Remove and sprinkle some salt.

Note: Always slit the chillies earlier than frying. Whole chillies can burst or splutter in scorching oil as a result of steam builds up inside their pores and skin.

Bake Patti Samosa

19. Preheat the oven to 180°C (350°F) for 15 to twenty minutes. Arrange the formed samosas on a baking tray. You can line the baking tray with parchment paper.

Brush each side calmly with oil.

20. Bake for quarter-hour or till crisp and golden, turning as soon as midway by way of for even baking.

Once baked, cool barely on a rack earlier than serving.

Air Fry Irani Samosa

21. Preheat the air fryer to 180°C (350°F) for five minutes. Brush or spray a little bit oil on the samosas.

Place them within the air fryer basket in a single layer. Air fry for about 12 to fifteen minutes, turning as soon as in between, till golden and crisp.

Serving Suggestions

Serve onion samosas scorching with fried salted inexperienced chillies on the aspect.

Sprinkle a little bit of chaat masala in the event you like. They pair completely with Irani chai, masala chai, or Cutting Chai.

Storage & Make Ahead

1. Shaped samosas: You can form and fold the patti samosas forward of time. Keep them lined with a moist material when you work. If storing longer, freeze them in a single layer on a tray. Once frozen, switch to an hermetic field or ziplock bag.
2. To fry later: Remove from the freezer and allow them to thaw barely earlier than frying. Fry on medium-low warmth so that they cook dinner evenly.
3. Leftover fried samosas: Store in an hermetic container as soon as cooled. Reheat in an oven or air fryer at 160°C (320°F) for five to six minutes to crisp them once more. Avoid microwaving as they’ll flip gentle.

Expert Tips

• Filling moisture: Always drain poha effectively after rinsing. If it’s too moist, it’ll make the filling soggy.
• Onions: Finely chop the onions. Thick items will tear the sheets whereas folding.
• Spice degree: Keep the filling delicate if serving with fried inexperienced chillies. Adjust inexperienced chillies and crimson chilli powder as per style.
• Sealing: Use a clean flour-water paste to seal all edges. Even a small opening may cause the filling to leak throughout frying.
• Oil temperature: Maintain medium to medium-low warmth. High warmth browns the skin rapidly whereas leaving the within uncooked.
• Crisp texture: For the crispiest outcomes, fry in small batches and don’t overcrowd the pan.
• Shape all samosas earlier than frying. It’s simpler to handle batches this manner, and you’ll keep a good frying temperature. Keep the formed samosas lined with a moist serviette so the sheets don’t dry out.

FAQs

If you’re keen on samosas as a lot as we do, then do try these different scrumptious variations.

• Try my complete wheat Baked Samosa for a lighter model made with out deep frying.
• You can even make a Samosa Sandwich, a enjoyable twist with chutneys and veggies stuffed between bread.
• For one thing extra filling, the Samosa Pav offers that basic Mumbai avenue meals taste.
• And in the event you take pleasure in chaat, don’t miss my Samosa Chaat; crispy samosas topped with Chole Masala, chutneys, yogurt and spices.