Samosas are an all time favourite snack dish in India. Originating in north India, the dish now is a popular street side staple and is also available with halwais (sweet shops) that sell both sweets and savouries. The most popular type of samosa has a spicy potato filling. Flavoured with coriander powder and sometimes topped with cashews, this snack is such that most people don’t stop at one.
The problem is that the dish isn’t exactly a healthy snack to munch on. The all purpose flour, potato filling and deep frying makes it pure indulgence minus the nutrients. But the love for this snack has allowed us to come up with simple healthy versions which can be made easily.
The onion samosa, to begin with, has onions and flat rice (poha) as its key ingredients making it better than the potato version. The exterior covering of the samosa can be made with store-bought pastry sheets. But these sheets are made with cornflour and all purpose flour. In your home made version, you can replace corn flour with wheat flour making it more healthy. The even more healthier versions allow the use of multi-grain flour but you need more dexterity to mould the external covering. If you are a beginner, we would suggest you stick withe wheat and all purpose flour version for now.
Onion Samosa are a unique version of the popular Aloo Samosas. Often called as Irani Samosas,as these were served in the old Irani cafes of Bombay.
- 1 cup Maida
- Salt as per taste
- ½ teaspoon Whole Cumin Seeds Roasted
- ¼ teaspoon Ajwain
- 2 tablespoons Oil
- Water as needed
- 2 Onions finely chopped
- 2 Green Chillies Chopped
- 1 tablespoon Fresh Coriander Leaves Chopped
- ¼ teaspoon Ginger Grated
- 2 tablespoons Poha
- Salt as per taste
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Amchoor
- ½ teaspoon Garam Masala Powder
- 3 to 4 cups Oil
Take the maida, salt, cumin seeds and ajwain in a bowl. Add the oil and with the fingertips crumble the flour to resemble breadcrumbs.
Using water as needed knead a soft dough. Cover with a moist cloth and let it rest for 15 minutes.
To prepare stuff, add onion, poha, salt, red chilli powder, garam masala powder, ginger, amchoor, fresh coriander leaves and green chillies altogether.
Lightly squeeze them all together. This makes poha absorb the moisture of onions.
Keep about 3 cups oil for heating in a thick bottom pan on low flame.
To make the samosas, take a lemon sized ball of the dough. Using dry flour, roll it just like chapati.
With a sharp knife, divide it into two halves. Taking one-half portion, bring it together like a cone.
Stick the edges overlapping each other by moistening with little water and then pressing them together.
Leave top part open to fill the stuffing. In this cone, add a tablespoon of stuffing.
Again, seal the remaining edge with little water and press to close the samosa well. Ready all samosas similarly.
When the oil is hot, slide in a couple of samosas and let them fry on low to medium flame.
Cook till they turn golden brown all over and remove with a slotted spoon. Let the excess oil drain off.
Fry all the samosas in the same way. If the oil cools down a bit, let it heat up again before adding the next batch.
Serve hot with any chutney/dip/ sauce/ketchup.
Samosa can be had as is along with a chutney or sauce of your choice. In many places, you’ll get this with grated raw papaya chutney which takes the taste to a whole new level. Other shops sell samosa pav (a dish created out of the popularity of wada pav in Mumbai). The pav is layered with garlic chutney and green chutney with the samosa stuffed in between. Samosa chole is also another popular dish that is especially good when you have at roadside dhabas piping out.
Here are a few things to keep in mind when making onion samosas at home
- Make as thin slices of the onion as possible
- You can use jada poha to make this too
- It is important to add hot oil to the flour before your knead or the samosas won’t be crisp.
- Folding the samosa into a triangle will take a bit of practice. Keep water handy to seal the samosa
- Samosas can be made in the air fryer too. You’ll need to brush the samosas with oil for this. This process takes longer than deep-frying but if you are health-conscious, it is defiantly a better option.