Hyderabadi Onion Samosa Recipe
Delicious, crispy samosas filled with onion and spices for the perfect afternoon snack. Ready in under half an hour, and perfect with a hot cup of tea!
Servings: 12 Samosas
Calories: 191kcal
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.
Notes
Storing: 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.
Freezing: You can freeze raw samosas in an airtight container or freezer bag for up to three months. You can fry them directly from frozen; just add a couple of extra minutes to the frying time to ensure they are thoroughly cooked.
Note: The nutritional facts are an estimate, as we can't calculate the exact numbers for deep frying.
Nutrition
Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 332mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg