Irani Onion Samosa (4 Pcs) Recipe

Mix dry ingredients

In a bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup semolina, 0.5 tsp salt, and 0.25 tsp ajwain until evenly combined.

Cut in fats

Add 2 tbs oil and 1 tbs cold grated butter or ghee. Rub the fats into the flour with fingertips until the mixture resembles coarse crumbs (peas-sized bits).

Form dough

Sprinkle about 1/2 cup cold water gradually and bring the mixture together into a firm but pliable dough. Knead briefly (about 1 minute). If needed, add a teaspoon more water. Cover with a damp cloth and rest for 30 minutes.

Prepare onions

Thinly slice onions so they measure about 3 cups. Separate slices into thin strands; avoid dicing. Pat slightly if excessively wet.

Caramelize onions

Heat 3 tbs vegetable oil and 1 tbs butter in a wide skillet over medium heat. Add 0.5 tsp cumin seeds and let them sizzle 10 seconds. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 18–22 minutes until deeply golden and sweet, reducing heat as necessary to prevent burning.

Add aromatics & spices

When onions are soft and almost caramelized, add 1 finely chopped green chili, 0.5 tsp grated ginger, 0.5 tsp grated garlic, 0.25 tsp turmeric, 0.5 tsp ground coriander, 0.5 tsp garam masala, 0.5 tsp amchur (or 1 tsp lemon juice), 0.25 tsp sugar and 0.75 tsp salt. Stir and cook 2–3 minutes to marry flavors.

Finish filling

Turn off heat. Stir in 2 tbs chopped cilantro and optional 2 tbs chopped roasted peanuts for texture. Taste and adjust salt or lemon/amchur. Let mixture cool to near room temperature before filling (about 15 minutes).

Prepare sealing paste

Mix 1 tbs flour with 2 tsp water to make a runny paste; set aside.

Divide and roll dough

Divide the rested dough into 4 equal portions (for 4 samosas). Roll each piece into a smooth ball. On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, 1.5–2 mm thick.

Form cones

Cut each oval in half lengthwise to make two semi-ovals. Take one semi-oval, brush the straight edge with the flour paste, form into a cone by bringing the two straight edges together and pressing to seal. The base of the cone should be open to fill.

Fill and seal samosas

Spoon about 3 heaped tablespoons of cooled onion filling into each cone (adjust so there is room to seal without overstuffing). Dip finger in flour paste and moisten the open edge; fold and press to completely seal, ensuring there are no gaps. Repeat to make 4 samosas.

Heat oil & fry

In a heavy deep skillet or kadai, heat about 3 cups oil to 350°F (175°C) — a small piece of dough should sizzle and rise slowly. Fry samosas in batches (do not overcrowd) on medium-low heat so they cook through and brown evenly: 8–10 minutes per batch, turning occasionally, until golden brown and crisp. Maintain even moderate temperature: if browning too fast, reduce heat.

Drain & rest

Remove samosas with a slotted spoon and drain on paper towels for 2–3 minutes. Let rest a few minutes before serving so steam escapes and crispness develops.

Whisk 2 tbs tamarind concentrate with 1/4 cup warm water until smooth. Add 2 tbs jaggery (or brown sugar), 1/4 tsp ground cumin, 1/4 tsp red chili powder and 1/8 tsp salt. Simmer gently in a small saucepan for 3–4 minutes until slightly thickened. Cool to room temperature. Adjust sweetness or tang with more jaggery or water as needed.

Blend together 1/2 cup packed mint, 1/4 cup packed cilantro, 1/2 green chili, 1 tsp lemon juice, 1 tbs yogurt (or water) and 1/4 tsp salt until smooth. If too thick, add a little water or yogurt to loosen. Taste and adjust lemon or salt. Chill until serving.

Serve 4 samosas warm on a platter with small bowls of tamarind and mint chutneys. Garnish with a sprinkle of chopped cilantro or chaat masala if desired. Best eaten fresh and crisp.