Onion Patti Samosa Recipe
Onion Patti Samosa is a crisp, flaky pastry filled with a spiced onion mixture, often enhanced with aromatic herbs and seasonings. Unlike traditional potato-filled samosas, this variation highlights the natural sweetness and slight crunch of onions, sautéed with mustard seeds, turmeric, and green chilies. These samosas are deep-fried until golden and served hot with tangy tamarind or mint chutney. A popular tea-time snack or street food item, Onion Patti Samosa offers a simple yet satisfying bite with a burst of savory flavor
Samosa Patti/Sheet 30-32 Sheets Ingredients
2 Cup maida (refined flour)
A pinch salt
1 Tablespoon oil
As needed water
Step:1
In a mixing bowl , add maida and salt , mix well and further add water gradually as required to knead a soft dough , combine it well , once flour and water comes together transfer over a platform and knead well . Knead the dough well for 8-10 minutes while stretching it well . Keep kneading until the dough is smooth in texture
Step:2
After kneading , tuck the dough inward to make and apply little oil to avoid the surface from drying , cover with a most cloth and rest for minimum 30 minutes . After the rest , knead the dough once again , and further divide in equal size dough balls
Step:3
Coat the dough ball with dry flour , flatten with hands and roll to make a slightly thick mini size chapati , evenly apply oil over the chapati and also sprinkle some dry flour , make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour
Step:4
Make 3 or 4 chapati and stock over all together use a rolling pin and oil to make one thin sheet , am making 3 layers sheet you can choose to make 4 layer sheet . By the time you roll the chapati keep the remaining dough balls covered to avoid from drying
Step:5
Set a tawa on medium heat , try to use a non-stick tawa , heat until its hot enough , add the chapati and cook briefly for 10-15 seconds on low flame , use napkin to turn the chapati while cooking
Step:6
Carefully try to separate the sheets after cooking briefly , repeat the process of cooking the remaining sheet briefly and separating . Cover the sheets with a moist cloth until used . Once all the sheets are cooked , cut the sheets to make samosa Patti , keeping the size 2 inch by 8 inch , to ensure all the samosa Patti or sheets are of same size , cut a cardboard of this size and use it as a stencil
Step:7
Your samosa Patti is ready , keep it aside to make the samosa , you can store them in an airtight container and store it freezer for couple of month
Onion Filling Ingredients
5-6 Medium size onions (chopped)
2-3 NOS green chilies (chopped)
20-25 Curry leaves (chopped)
A handful fresh coriander (chopped)
1 Tablespoon chili paste
2 Tablespoon ginger paste
1/2 Tablespoon turmeric powder
1 Tablespoon garam masala
2 Tablespoon cumin powder
Salt to taste
3/4 Cup poha + 2 tablespoon (use in batches depending on the moisture level of the filling )
1 Cup lemon juice
1 Tablespoon coriander powder
Few drops oil
Step:1
In a mixing bowl , add all the ingredients and mix well , use clean hands and mix while squeezing the mixture really well . Rest the mixture for 10-15 minutes . You can adjust the addition of poha depending on the moisture content in the mixture . In total I’ve used 3/4 cup + 2 tablespoon , you can adjust the quantity depending on the moisture level of the filling . Add few drops of oil and mix once again . Keep it aside to be used as a filling
Making The Samosa Ingredients
Slurry
2 Tablespoon refined flour
50 ml water
Samosa Patti/sheets
Onion filling
Oil for frying
Step:1
Add refined flour and water in a bowl , mix well to make a lump free slurry . Use the slurry for sealing the samosas . Take a samosa sheet , pick side of the corner and fold to make a triangle , hot the tringle and fill the pocket with sufficient amount of stuffing , make sure to fill properly to avoid any air pockets
Step:2
Lightly pull from one side and fold to make triangle , once you reach toward the end , apply slurry and fold it tightly , ensure its not loosely sealed or else the filling may come out while frying . Seal the open corners if any , by dipping in the slurry
Step:3
Set oil for frying , deep fry the shaped patti samosa in hot oil on medium high heat until crisp in hot on medium high heat until crisp and olden brown . Fry in good quantity for efficient frying and to get an even colour . Your Onion Samosa are ready , serve hot and crisp with ketchup or any dip of your choice