With a golden brown and crispy crust, but a soft and flavorful filling, these onion samosas are the perfect snack or lunch on the go. Ready in under half an hour, all they need is a little tomato sauce and a cup of masala chai for the complete experience - always serve hot!
Just like Chicken 65, these delicious deep-fried snacks are famous in South India, particularly Hyderabad.
These were originally served hot and crispy in Irani cafes, which were opened by Zoroastrian Irani immigrants when India was still a British colony in the 19th century.
An Irani samosa has two main components: a very thin Patti outside and a raw filling that cooks while frying. This makes it the opposite of the Punjabi samosa, which has a thick pastry sheet cover, and a pre-cooked filling, usually made of potatoes.
This onion samosa recipe will surprise you! You will need around 10 minutes to get all your prep done, and another 20 to be able to enjoy a crisp samosa with your cup of tea.
Mix finely chopped onions with your stuffing ingredients. Then, fill your store-bought samosa sheets (I use spring roll sheets too!), and fry gently until perfectly cooked. That's all!
💎 Why This Recipe Works
- With no fancy equipment needed, these vegetarian samosas are perfect for parties and get-togethers! If you are looking for a non-vegetarian option too, try my chicken samosa recipe too!
- This Irani samosa recipe takes under half an hour to prepare! Maximum ten minutes for your raw onion filling, and twenty for stuffing the sheets and deep frying.
- You can easily modify the heat level to your taste, beating hands down any restaurant samosa!
🛒 Ingredients
- Onions: While I used red onions, you can choose any color you like or have, as well as pearl onions or shallots.
- Poha (Flattened Rice): This is a very popular ingredient, and once you buy it you will be able to prepare many quick, tasty snacks. It is essential in this recipe as it absorbs the moisture released by the raw onions, keeping the samosa crispy.
- Green Chillies and Red Chilli Powder: You can use a mixture of the two like I did, or adjust the spice level to your preference. If Indian red chilli powder is too powerful for you, opt for Kashmiri chili powder instead.
- Samosa Sheets or Spring Roll Sheets: You can find these in most large grocery stores, as well as Asian and Indian shops. They are a quick and convenient option for such a delicious snack!
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Pastry: Onion samosas are known for the very thin and crispy crust, however, should you prefer to use homemade pastry, then you can follow the recipe I shared for my baked samosas.
👩🏻🍳 How to Make (step-by-step)
Prep Time
- Thinly slice the onions, green chilies, and cilantro and mix with the poha (flattened rice), ground spices, and salt. [Picture 1]
- Mix all the ingredients and set the bowl aside. [Picture 2]
Fill The Samosa Sheets
- Fold one corner at a 45-degree angle, then fold again to form a cone with a long piece of the sheet on the side. [Picture 3]
- Fill the cone with onion stuffing, being careful not to overfill. [Picture 4]
- Fold the samosa sheet until the end, and seal with some flour slurry. [Picture 5]
- Set the prepared samosa aside [Picture 6] and cover with a damp cloth to keep it fresh, and repeat the process for the remaining sheets and filling. [Picture 7]
Deep Frying
- Add the prepared samosas to the hot oil, ensuring they have plenty of space around them. [Picture 8]
- The samosas will be ready after 3-5 minutes per side when they are golden brown. [Picture 9]
- Place the cooked samosas on parchment paper to drain excess oil. [Picture 10]
- Serve the Hyderabadi onion samosas hot with a cup of chai.
🙋♀️ People Also Ask [FAQs]
How do I prevent the samosas from bursting open while frying?
Ensure the onion samosas are sealed well with maida paste, and avoid overfilling them with stuffing.
What dipping sauces go well with Hyderabadi onion samosas?
Tamarind chutney, mint chutney, tomato sauce, and yogurt-based dips are popular choices.
Can I make the samosas ahead of time?
Yes, you can prepare the samosas ahead of time and freeze them before frying. You can fry them directly from frozen; just add a couple of extra minutes to the frying time to ensure they are thoroughly cooked.
How do I store leftover samosas?
Store in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer for best results. Refrying or microwaving the samosas will make them greasy and heavy.
💡 Expert Tips and Tricks
- Rest: Allow the filled samosas to rest for 10 minutes before frying. This helps the sealing to set and reduces the chances of them bursting. To do so without wasting time, fill all of your samosas, then start by frying the once you prepared first.
- Oil Temperature: Maintain a consistent oil temperature. Too hot will cook the outside too quickly, leaving the inside raw. Too cool will make them greasy.
- Test The Oil: Drop a small piece of samosa sheet or dough into the oil to test the temperature. If it rises to the surface slowly and steadily, the oil is ready for frying.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Hyderabadi Onion Samosa Recipe
Ingredients
For the onion stuffing
- 2 Thinly Sliced Onions
- 1 Cup Medium Poha
- 2 Thinly Sliced Green Chilies
- 3 tablespoon Chopped Cilantro [Fresh Coriander Leaves]
- ½ teaspoon Cumin Powder
- 1 teaspoon Chaat Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt To Taste
For the flour paste
- 4 tablespoon All Purpose Flour you can use wheat flour if you don't have it
- Water As Required
Other
- 12 Samosa Sheets
- Oil For Deep Frying
Instructions
Prep Time
- Remove the samosa sheets from the freezer and allow them to thaw until soft and easy to handle.
- In the meantime prepare the raw onion filling. Thinly slice the onions, green chillies, and cilantro (fresh coriander).
- Add the chopped ingredients in a bowl, together with the poha (flattened rice), ground spices (cumin, chaat masala, coriander powder, red chilli powder, turmeric), and salt.
- NOTE: Adding salt is extremely important at this stage, as it is your only chance to season the filling. The salt also helps the onions release moisture, so the more you mix there ingredients the better they combine together.
- Mix all the ingredients and set the bowl aside.
- In a separate bowl, prepare the flour slurry (maida paste) by mixing the flour to some water. This is the ingredient that will help seal the samosa properly.
Fill The Samosa Sheets
- Lay a spring roll or samosa sheet on your countertop.
- Fold one corner at a 45-degree angle, then fold again to form a cone with a long piece of the sheet on the side.
- Fill the cone with onion stuffing, being careful not to overfill.
- Once filled, continue folding the sheet into triangles until you reach the end.
- Apply a bit of slurry (maida paste) to the inner part of the last piece of the sheet to seal the samosa. This will act like a glue. If there are any holes, dip the corners in the slurry to ensure they stay together during frying.
- Set the prepared samosa aside and cover with a damp cloth to keep it fresh, and repeat the process for the remaining sheets and filling.
Deep Frying
- Heat oil in a large frying pan over low to medium heat. Make sure the oil is hot but not overheating, as this will ensure that the filling cooks too.
- Add the prepared samosas to the pan, ensuring they have plenty of space around. Fry the samosas in small batches to avoid overcrowding the pan, which can cause the oil temperature to drop and make the samosas greasy.
- Cook until the onions are fully cooked and the pastry is golden brown and crispy. The samosas will be ready once the oil stops bubbling, and this usually takes 3-5 minutes per side.
- Use a spider or skimmer to take the samosas out of the oil. Place them on parchment paper, a kitchen towel, or a cooling rack to drain excess oil.
- Serve the Hydarabadi onion samosas hot with a cup of chai.
Daiana says
Absolutely fantastic! Delicious and so satisfying.
DG
Elle says
Thank you, Daiana! Glad to hear you like them as much as we do!