Crispy Onion Samosa


Maida/all purpose flour (Quantity enough to make 2 rotis of moderate size)
Salt- a pich
Sooji - 1 Tblsp
Warm oil-2 tsp
Chopped Onions - 4
Chilli Powder - 2 tsps(adjust to taste)
Turmeric - 1 tsp
Jeera powder - 1/2 tsp
Dhania powder - 1/2 tsp
Oil to fry the samosas


In a bowl add the flour, salt, sooji.
Add 2 tsp hot oil.
Make it as a soft dough like poori dough.
Cover with damp cloth and keep it aside for 20 mins.

For filling:

Take 1-2 Tbspl oil in a pan.
When oil is hot, add mustard, jeera, chana dal, urad dal, curry leaves.
Fry a little and add the chopped onions.(Chop length wise)
Fry till onions loose the raw flavour.
Add salt, turmeric, chilli powder, jeera powder, dhania powder.
Fry till the onions are goldern brown and fully fried.
Keep the mixture aside to cool.

Take the dough and make 2 pooris as exact circles. - each poori enough to make 2 samosas.
Keep a tawa on the stove and heat both pooris for 10 seconds each. Do not overcook.
Cut the Poori into half.
Fold each half as a triangle as shown in the pict.

Fill in the onion curry and seal the edges with little water.
Keep the sealed samosas covered with damp cloth for 15 mins.
Deep fry the samosas in oil till they have a golden brown colour and enjoy the hot samosas.


1. Ensure the sealing is done perfect, else the samosa would split open on oil.
If you are not able to seal properly with just water, mix little maida and water. Seal the edges of samosa with the mixture.
2. When you fry the samosa, ensure oil is hot enough. If oil is not hot enough the samosa would not be crispy and layer would be soggy.
If oil is too hot, samosas would burn from outside and layer remains uncooked.


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