Onion Samosa (3 Pieces) Recipe

In a mixing bowl, combine 1 cup all-purpose flour and 1 tsp salt. Add 2 tbs ghee or oil and rub into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add about 3 tbs cold water, mixing until a firm, slightly stiff dough forms. Do not over-hydrate; the dough should be firm so samosas hold shape.

Knead quickly for 1–2 minutes to smooth. Cover with a damp cloth and let rest for 15–20 minutes while you prepare the filling.

Heat 1 tbs vegetable oil in a skillet over medium heat. Add 0.5 tsp cumin seeds and 0.5 tsp mustard seeds (if using). When they start to crackle, reduce heat to medium-low.

Add grated ginger and chopped green chili, sauté 20–30 seconds until fragrant.

Add the finely chopped onions and cook, stirring frequently, until they become translucent and begin to brown slightly at the edges, 6–8 minutes. Scrape any browned bits from the pan.

Stir in 0.25 tsp turmeric powder, 0.25 tsp red chili powder (if using), and 0.25 tsp garam masala. Cook 30–60 seconds to toast the spices.

Add 0.25 cups green peas and continue to cook 2–3 minutes until peas are warmed through and any raw moisture evaporates. If using frozen peas, add directly and cook until thawed and warmed.

Season with 0.75 tsp salt and 0.5 tsp amchur (or 1 tsp lemon juice). Mix in 2 tbs finely chopped cilantro. Taste and adjust seasoning. The filling should be dry-ish; cook off any excess moisture. Remove from heat and let cool to near room temperature before stuffing.

Divide the rested dough into three equal portions (for 3 samosas). Roll each portion into a smooth ball and flatten slightly.

On a lightly floured surface, roll each ball into an approximately 6–7 inch (15–18 cm) circle, about 2–3 mm thick.

Cut each circle in half to create two semi-circles. Take one semi-circle and form a cone: fold one straight edge over about 1/2 inch, overlapping to form a cone and press the edge to seal. Use a little water or the optional flour paste (1 tsp flour + 1 tsp water) to hold if needed.

Fill the cone with about 2–3 tbs of the cooled onion filling, pressing lightly so there are no large air pockets. Fold the open edge of the cone inward and seal by pressing the edges firmly together; use a little water or flour paste to ensure a tight seam. Repeat for all pieces to make 3 samosas.

Heat 2 cups oil in a deep frying pan or kadai to medium heat (around 325–350°F / 160–175°C). To test, drop a small dough scrap; it should sizzle and rise slowly without browning immediately.

Carefully slide 2–3 samosas into the oil (do not overcrowd). Fry, turning occasionally, keeping the heat moderate so samosas cook through and become golden brown evenly, about 6–8 minutes. Adjust heat as needed so they brown slowly rather than burn.

Using a slotted spoon, remove samosas and drain on paper towels. Let rest 2–3 minutes so the filling sets.

Serve hot or warm with chutney (mint, tamarind) or ketchup.