Onion Samosa (2 Pieces) With Chai Recipe

Make dough

In a medium bowl, combine 1 cup all-purpose flour and 1 tsp salt. Add 1 tbsp neutral oil and 1 tsp ghee (if using) and rub into the flour until mixture looks like coarse crumbs. Add 3 tablespoons warm water gradually, mixing until a firm but pliable dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes while you prepare the filling.

Cook aromatics

Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When the mustard seeds begin to pop (about 20–30 seconds), add 1 tsp grated ginger and 0.5 tsp chopped green chili (if using). Sauté for 20–30 seconds until fragrant.

Add 1 cup finely chopped onion and 2 tbsp green peas. Cook, stirring occasionally, until onions are soft and beginning to brown at the edges, about 6–8 minutes. Add 1/4 tsp turmeric, 1/4 tsp garam masala and 1/2 tsp salt; stir and cook another 1 minute so the spices bloom.

Turn off heat and stir in 1 tbsp chopped cilantro and 1/4 tsp amchur powder or a squeeze of lemon juice. Taste and adjust salt. Let the filling cool to warm or room temperature before assembling so it does not soften the dough or cause leaking.

Portion and roll dough

Divide the rested dough into two equal portions (for two samosas). Roll each portion into a ball, then flatten and roll into an oval about 6–7 inches long and 4–5 inches wide, about 1/16–1/8 inch thick. Keep remaining dough covered so it doesn’t dry out.

Form cones

Using a sharp knife or bench scraper, cut each oval in half lengthwise to make two semi-ovals. Take one semi-oval, fold it into a cone by bringing the straight edges together and overlapping slightly; seal the overlap with a little of the 2 tbsp water using your fingertip to moisten the edge. Press firmly to create a tight cone with a small open top.

Fill and seal

Spoon half of the cooled onion filling into each cone (about 2–3 tablespoons per samosa), leaving room at the top. Dip your finger in a little water and moisten the open rim, then press and fold the dough edges together to completely seal the samosa. Make sure there are no gaps. If needed, press seams with the tines of a fork to reinforce.

Heat oil

Pour about 1 cup oil into a small deep pan (enough to submerge the samosas halfway) and heat over medium heat to approximately 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly to the surface without browning instantly.

Fry samosas

Gently slide the two samosas into the hot oil, frying in batches if your pan is small. Fry, turning occasionally, until evenly golden brown on all sides, about 3–5 minutes per batch. Maintain medium heat so they cook through without burning. Remove with a slotted spoon and drain on paper towels for a minute.

Serve hot. If you prefer a less oily samosa, you can shallow fry with less oil, turning frequently, or bake at 400°F (200°C) for 18–22 minutes, turning halfway, brushing lightly with oil.

Brew chai

Combine 1 cup water, 0.5 tsp bruised ginger and 2 crushed cardamom pods in a small saucepan and bring to a gentle simmer over medium heat for 2–3 minutes to infuse flavors. Add 2 tsp strong tea leaves and simmer 1 minute more.

Add 1 cup milk and 1.5 tsp sugar. Bring chai back to a gentle simmer (watch carefully to avoid boiling over) and simmer 1–2 minutes until the color deepens and desired strength is reached. Taste and adjust sugar or milk.

Strain into two small cups and serve hot alongside the freshly fried onion samosas.