onion samosa or irani samosa served with tea

PREP TIME 2 hrs 40 minsCOOK TIME 30 minsTOTAL TIME 3 hrs 10 minsCOURSE SnackCUISINE IndianSERVINGS 16 samosasCALORIES 234 kcal

1 CUP = 250 ml


For Onion Samosa Patti Sheets

  • 1/2 cup plain flour maida
  • 1/2 cup wheat flour plus 2 tablespoons
  • 2 teaspoons oil
  • salt to taste
  • water as needed

For Filling

  • 1.5 cups chopped onions
  • 2 green chilies chopped
  • 2 tablespoons coriander leaves
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1/2 cup poha powder

Other Ingredients For Irani Samosa

  • 1/4 cup corn flour
  • water as needed
  • oil for deep frying


Preparing samosa patti sheets

  • Combine wheat flour and plain flour in a bowl.
  • Add 2 teaspoons oil, salt and mix well.
  • Add water slowly and knead into a soft yet slightly tight dough. Apply some oil all over the dough.
  • Let the dough rest for 2 hours. Resting the dough is very important for developing the gluten.
  • After two hours, knead the dough slowly and divide into 8 small balls.
  • Roll each ball into a very thin round of 7 inches.
  • Heat a griddle or cast iron tava over medium heat.
  • Place each roti and cook for 20 seconds from one side alone.
  • Let the rotis cool thoroughly.
  • Stack the rotis and cut into equal sized strips. Now we have 16 samosa patti sheets from 8 rotis.
  • You can now use these sheets immediately stack between butter sheets and use afterwards.

Preparing Filling For Onion Samosa

  • Combine chopped onions, green chilies, chopped coriander leaves, turmeric powder, chili powder in a bowl.
  • Add poha powder and required salt. Mix very well. Adding poha helps in absorbing the water from the onion.Add poha powder and required salt. Mix very well. Adding poha helps in absorbing the water from the onion.

Folding And Frying Irani Samosa.

  • Mix 1/4 cup flour with some water and make a smooth paste.
  • Take a prepared patti sheet and apple some corn flour paste as shown in the picture
  • Keep folding the edges and form a triangle. Place 2 tablespoons filling and paste the edges.
  • Here is how a filled samosa patti looks like. Prepare all the sheets like this.
  • Heat oil for deep frying.
  • Slide 3-4 folded samosa as per the size of the pan.
  • Fry until crispy and golden from all the sides.
  • Drain excess oil.
  • Serve onion samosa hot with cardamom tea.


  • The dough should rest really well for the gluten to develop.
  • You have to roll the dough ball really thin for crispy and flaky samosa.
  • Paste the open edges really well else the filling may come out while frying.
  • Fry in medium high flame until crispy and golden
  • You can scale up the recipe proportionally.


Serving: 16samosasCalories: 234kcal

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