Onion Samosa (3 Pcs) Recipe

In a mixing bowl, combine 1.5 cups all-purpose flour, 1 tbs semolina, 1/2 tsp salt and 1/4 tsp ajwain. Mix well.

Add 2 tbs vegetable oil and rub it into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add about 1/2 cup water, mixing with a spoon and then hands to form a firm but pliable dough. Add a tablespoon more water if needed. Knead for 3–4 minutes.

Cover the dough with a damp cloth or plastic wrap and rest for 30 minutes at room temperature.

Heat 1 tbs oil in a skillet over medium heat. Add grated ginger and chopped green chili; sauté 20–30 seconds until fragrant.

Add finely chopped onions and sauté on medium-low heat. The goal is to soften and lightly caramelize them, not brown heavily. Cook 6–8 minutes, stirring frequently to avoid sticking.

Stir in sliced green onions and green peas; cook 2–3 minutes until peas are heated through and the mixture is evenly soft.

Add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder, 1/2 tsp amchur (or 1 tsp lemon juice), 1/4 tsp garam masala, 3 tbs chopped coriander leaves, 3/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly and cook another 1–2 minutes to let spices bloom.

Taste and adjust seasoning. Remove the pan from heat and let the filling cool completely (about 15 minutes). This prevents the dough from getting soggy.

Make a sealing paste by mixing 1 tsp all-purpose flour with 1 tbs water to a smooth, thick paste. Keep to the side.

Divide Dough

After resting, divide the dough into 3 equal portions (since the item is 3 pieces). Roll each portion into a smooth ball.

Take one dough ball and roll it into an oval approximately 6–7 inches long and 4–5 inches wide, about 1.5–2 mm thick. Use a little dry flour to dust if needed.

Using a sharp knife or pastry cutter, cut the oval in half lengthwise to make two semicircles.

Take one semicircle with the straight edge facing you. Fold the straight edge corners together to form a cone (overlap edges slightly) and seal the vertical edge with a little sealing paste applied along the inner edge. Press gently to secure—this forms the samosa shell pocket.

Hold the cone upright, open the top and spoon about 2–3 tablespoons of the cooled onion filling into the cone. Do not overfill; leave a small rim at the top.

Brush sealing paste along the open rim and fold it closed by pressing edges together to create a neat triangular samosa. Ensure edges are well sealed to prevent oil ingress during frying. Repeat with remaining halves to make 3 samosas total (one dough ball uses two halves but you'll only make 3 pieces total; use the second dough ball only as needed—if you prefer uniformity, divide dough into 3 balls and cut/roll each to make one samosa).

Heat 1 cup vegetable oil in a deep saucepan or kadai over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and rises slowly to the surface.

Gently slide 1–2 samosas into the hot oil (do not overcrowd). Maintain medium heat so the samosas cook through without burning outside. Fry, turning occasionally, for 4–6 minutes until golden brown and crisp.

Using a slotted spoon, transfer fried samosas to a wire rack or paper towel-lined tray to drain excess oil.

Repeat frying with remaining samosas. Let cool 2–3 minutes before serving so filling sets slightly.

Serve 3 onion samosas hot with mint chutney, tamarind chutney or ketchup and a wedge of lemon if desired.

Leftovers: store cooled samosas in an airtight container in the refrigerator for up to 2 days. Recrisp in a 375°F (190°C) oven for 8–10 minutes.