Onion Samosa (4 Pcs) Recipe

Parboil the diced potatoes in salted water until just tender (about 8–10 minutes). Drain well and lightly mash or break into small cubes. Set aside to cool.

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add mustard seeds and cumin seeds. When mustard seeds begin to pop (30 seconds), add the chopped onion and sauté until soft and translucent, about 5–6 minutes.

Add the chopped green chili (if using), sweet corn and peas. Cook 2–3 minutes until heated through.

Stir in turmeric, ground coriander, red chili powder and garam masala. Cook briefly (30–45 seconds) to bloom the spices.

Add the parboiled potatoes, salt and amchur or lemon juice. Mix thoroughly and cook 2–3 minutes so flavors meld. Taste and adjust salt or spice.

Fold in chopped cilantro, remove from heat, and allow the filling to cool completely. The filling should be dry (not wet) for crisp samosas; if too moist, return to pan and cook off extra moisture.

In a mixing bowl combine 1 cup all-purpose flour, 1 tbsp semolina (or cornflour), and 1/4 tsp salt. Mix well.

Add 2 tbsp vegetable oil and rub it into the flour until the mixture resembles coarse breadcrumbs.

Gradually add warm water (about 1/3 cup) and bring the dough together. Knead briefly for 3–4 minutes until smooth and firm (slightly stiffer than chapati dough). Cover with a damp cloth and rest for 20–30 minutes.

After resting, divide the dough into 4 equal portions. Roll each portion into a smooth ball and roll each ball into an oval of about 5–6 inches diameter and 1.5–2 mm thickness.

Cut each oval in half lengthwise to form two semicircles. Prepare a small bowl of the flour slurry (2 tbsp flour + 2 tbsp water mixed smooth) for sealing.

Take one semicircle with the rounded edge facing you. Fold the straight edge to form a cone: bring the straight edges together, overlapping slightly, and seal the long edge with the flour slurry to form a cone with an open top.

Fill the cone with about 2–3 tbsp of the cooled potato-corn-onion filling (depending on how tightly packed). Do not overfill; leave room to seal.

Brush the open inner edges of the cone with the slurry, fold the top edge down to close and press firmly to seal the samosa into a pyramid. Make sure seams are well sealed; reinforce with a little slurry if needed.

Repeat with remaining dough and filling to make 4 samosas. Keep assembled samosas covered with a clean cloth while you heat oil to prevent drying.

Heat 2 cups vegetable oil in a deep, heavy-bottomed pan over medium heat. The oil should reach about 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and rise slowly to the surface.

Fry samosas in batches (do not overcrowd) turning occasionally, maintaining oil temperature. Fry for 6–8 minutes until golden brown and crisp. Adjust heat as needed so they cook through without burning.

Use a slotted spoon to remove samosas and drain on paper towels briefly to remove excess oil.

Let samosas rest 2–3 minutes (they will crisp further) before serving.

Serve the 4 onion-potato-corn-pea samosas hot with tamarind chutney and mint-coriander chutney on the side.

Leftover samosas: reheat in a 200°C (400°F) oven for 6–8 minutes to re-crisp, or air-fry at 180°C for 4–6 minutes.