Kitchen Recipe Collection
Indian Onion Samosa (Irani Samosa)
A smaller, intensely crispy version of the classic samosa, filled with a spicy, dry mixture of caramelized onions and poha (flattened rice).
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- all-purpose flour (maida)
- oil (for dough)
- onions
- poha (flattened rice)
- green chilies
- ginger
- red chili powder
- garam masala
- coriander powder
- cumin powder
- oil for deep frying
Equipment
- Frying pan
- Deep frying wok (Kadai)
- Rolling pin
Instructions
- 1
Prepare Dough
Knead all-purpose flour, a tablespoon of hot oil, salt, and water into a smooth, slightly stiff dough. Cover and rest for 20 minutes.
- 2
Slice Onions
Thinly slice the onions. In a bowl, mix the sliced onions with salt and let them sit for 5 minutes. Squeeze out all the excess water released by the onions.
- 3
Prepare Filling
To the squeezed onions, add red chili powder, garam masala, coriander powder, cumin powder, chopped green chilies, and ginger.
- 4
The Secret Ingredient
Add a handful of dry Poha (flattened rice) to the onion mixture. The poha absorbs any remaining moisture, keeping the filling dry and preventing the samosa from becoming soggy.
- 5
Roll the Pastry
Pinch a small ball of dough. Roll it into a very thin oval shape (thinner than a regular Punjabi samosa).
- 6
Pre-cook the Sheet
Lightly roast the rolled pastry on a hot tawa (griddle) for just 10 seconds on each side. It should not brown, just lose its stickiness.
- 7
Cut the Sheet
Cut the pre-cooked oval sheet in half to get two semi-circles.
- 8
Make Paste
Make a thick glue by mixing 2 tablespoons of flour with a little water.
- 9
Form and Stuff
Fold a semi-circle into a cone, sealing the edge with the flour glue. Stuff the cone tightly with the onion-poha mixture.
- 10
Seal Samosa
Apply the flour glue to the open edges and press firmly to seal the samosa completely into a triangle.
- 11
Deep Fry
Heat oil in a kadai. Fry the samosas on medium heat until they are extremely crispy and golden brown.
- 12
Serve
Drain on paper towels. Serve hot with a cup of strong Irani Chai.
Cooking Tips
- Squeezing the water out of the onions and adding dry poha are critical steps. If the filling is wet, the samosas will tear or turn soggy.
- Pre-cooking the pastry sheets makes them perfectly crispy and prevents them from absorbing too much oil.
Variations
- Cabbage Samosa: Replace half the onions with finely shredded cabbage.
Chef's Notes & Storage
- A famous delicacy from the Irani cafes of Hyderabad and the streets of South India.
Nutrition Estimate
250 calories · 4g protein · 28g carbs · 14g fat · 2g fiber per serving
