Enjoy this monsoon season with some Hot Onion Samosa made with Aashirvaad Atta
Homemade Onion Samosas can be the epitome of indulgence on a lazy rainy evening. As soon as the first drops of rain hit the Earth, the urge to snack on some piping hot fried food with spicy chutney and masala chai overpowers each and every one of us. Of all the things that one can do when it is raining outside, enjoying our favourite monsoon snacks is perhaps our favourite.
The Onion Samosa is one such classic snack. It is loved greatly for its crunchiness, and the inner stuffing that is bursting with savoury goodness. Our Onion Samosa recipe is quite simple, and can be prepared whenever you desire.
To get started with your homemade Onion Samosa recipe, use AASHIRVAAD Atta and prepare a soft dough. Follow the instructions to prepare a savoury filling with chopped onions and some dry desi masalas. You can also use ITC Master Chef Dehydrated Onions which use less oil, cook faster and do not require any peeling, cutting and crying! These high-quality dehydrated onions are dehydrated via a natural process and do not contain any added colour or preservatives.
Alternatively known as the “Patti Samosa” after the wheat flour based covering, the Onion Samosa is a versatile snack. It can be stuffed with any vegetarian or non-vegetarian filling you like. The Aloo Samosa is a popular variation of the Samosa, and it is very well-known throughout the country. However, the Onion Samosa is a delightful delicacy in its own right.
- Type of Recipe: Snack
- Cuisine: Indian
- Preparation Time: 60-65 minutes
- Servings: 6-8 servings
For the dough
- Aashirvaad Atta: 1 cup
- Oil: 1 tbsp
- Aashirvaad Salt: 1 tsp
- Water: as required
For the filling:
- Oil: 1 tbsp
- Onions (sliced): 1 cup
- Green chilies (finely chopped): 1 tsp
- Aashirvaad Salt: as per taste
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 2 tsp
- Garam masala: 1tsp
How to make Hot Onion Samosa Recipe?
- In a bowl, add the atta, salt, oil, and mix. Next, use water little by little to knead the dough. Rest the dough for 30 minutes.
- For the filling, add all the ingredients and sauté in oil. Keep aside.
- Once the dough has rested, take a small portion of the dough and roll it into a thin sheet.
- Heat a tawa and cook the rotis on both sides for about 3 seconds each.
- Cut the thin cooked sheets into rectangular strips.
- Fold the rectangular strips into cones and add the filling.
- Seal the ends with atta slurry.
- Warm oil to deep fry the samosas, add them in and fry in low heat until golden brown. Take them out, let rest for 20-30 mins, serve warm!
Onion Samosa Recipe Video
Other Popular Monsoon Evening Snacks Recipes: