Onion Samosa (5 pieces) Recipe

Make Dough

In a large bowl, combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp carom seeds. Rub in 4 tbsp ghee or oil with fingertips until mixture resembles coarse crumbs. Gradually add about 1/2 cup cold water, mixing until a firm but pliable dough forms. You may not need all the water; add a tablespoon at a time to reach the right consistency. Knead 5 minutes until smooth.

Cover dough with a damp cloth and rest 30 minutes at room temperature to relax the gluten. Resting improves rollability and crispness after frying.

Prepare Onions

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sputter (15–30 seconds), add 1 chopped green chili and 1 tsp grated ginger and sauté 20–30 seconds until fragrant.

Add 2 cups finely chopped onions and 3/4 tsp salt. Cook on medium heat, stirring occasionally, until the onions soften and most moisture has evaporated — about 8–12 minutes. The filling should be moist but not watery.

Stir in 1/4 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1/2 tsp amchur or lemon juice. Cook 1–2 minutes for the spices to bloom. Taste and adjust salt or spice levels.

If the mixture seems loose, stir in 2 tbsp breadcrumbs or 2 tbsp mashed boiled potato to bind slightly. Remove from heat and fold in 2 tbsp chopped cilantro. Let the filling cool to near room temperature before stuffing (10–15 minutes).

Prepare Sealing Paste

In a small bowl, mix 2 tbsp flour with 2 tbsp water to make a smooth paste for sealing edges. Keep nearby while assembly proceeds.

Divide rested dough into 5 equal portions (about the size of a golf ball). Roll each portion into a smooth ball, then flatten slightly and roll into an oval about 6–7 inches long and 4–5 inches wide, 1/16–1/8 inch thick.

Cut each oval in half lengthwise to form two semi-circles. Take one semi-circle, hold with the straight edge nearest you, fold the straight edge into a cone shape by bringing the cut straight edges together and overlapping slightly; seal the edge with the flour paste. Press firmly to form a cone with one open end at the top.

Spoon about 2 1/2 to 3 tablespoons of the cooled onion filling into the cone (enough to fill without overstuffing). Moisten the open rim with a little sealing paste and press edges together to form a triangle, ensuring there are no gaps. Repeat to make a total of 5 samosas. Trim excess dough if needed to keep shapes neat.

Heat Oil

Pour 3 cups vegetable oil into a deep, heavy-bottomed pan and heat over medium heat. Bring oil to 335–350°F (170–175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without browning immediately.

Fry samosas in batches (do not overcrowd) 2–3 at a time, seam side down for the first 30 seconds to set the seal, then turn occasionally. Maintain oil temperature around 335–350°F. Fry 5–7 minutes until golden brown and crisp, turning to cook evenly.

Using a slotted spoon, transfer fried samosas to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes before serving so the interior settles.

Serve warm or at room temperature as a portion of five samosas with chutney (mint or tamarind) or ketchup. For best crispness, serve within 30 minutes of frying. Reheat in a convection oven at 350°F (175°C) for 6–8 minutes to re-crisp if needed.