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Crispy Onion Samosa

Crispy Onion Samosa

An Indiaddictive snack. To achieve a perfectly crisp samosa is not an easy task. Having said that, one can make it at home to r perfection.

Ready in: 1 hour 30 minutes

Serves: 12

Complexity: very-easy

kcal: 238

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1½ cups flour
1 tsp salt
1½ tsp lemon juice
Rice bran oil, for frying
Flour paste, mix ¼ cup flour with water
1 large onion
½ tsp chilli powder
⅓ cup beaten rice, ground to a powder
2 tsp coriander leaves, finely chopped (optional)
2 tsp rice bran oil


In a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by little, to make a smooth yet pliable dough. Cover with a damp cloth and leave aside for 20 minutes.
Meanwhile, make the filling. Heat a cooking vessel, add oil. Once oil is hot, add sliced onions and sauté on low to medium flame for 3-4 minutes. Add red chilli powder and mix well. Turn off flame. Add the ground beaten rice and coriander leaves and mix well. Remove to a bowl, leave aside while you preapare the samosa pastry.
To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis.
Make two rotis that are 7 mm in diameter. Smear a little oil all over one roti and place the other roti over it. Sprinkle some flour on the work surface and roll it into a thinner and larger roti. Keep aside the prepared roti and cover with a kitchen towel until you prepare rotis in the same manner with rest of the balls.
Heat a frypan on medium flame. Place a roti in the pan to cook slightly for approx 18-20 seconds on each side. Do not cook completely. Remove from pan and slowly seperate the two rotis.
Prepare with rest of the rotis likewise and keep them covered with a kitchen towel.
Cut each roti into halves and keep aside. Add SIDS SALT & PEPPER to the onion filling just before you begin to stuff the samosa pastry with the filling.
Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel to sit for 10-15 minutes.
Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4-5 samosas into the oil carefully and cook on both sides until they become golden brown. Do not cook on high flame.
Remove the fried golden brown samosas onto an absorbant paper.