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# Onion Samosa Recipe
| | |
| -------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 1 hr |
| **Total time** | 1 hr 10 min |
| **Serves** | 16 samosa |
Per samosa.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 69 kcal |
| Carbohydrates | 15 g |
| Protein | 2 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Sodium | 187 mg |
| Potassium | 61 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 80 IU |
| Vitamin C | 6 mg |
| Calcium | 11 mg |
| Iron | 1 mg |
## Ingredients
### for homemade patti sheets:
* 2 cup maida
* 2 tbsp corn flour
* ½ tsp salt
* 2 cup water
### for stuffing:
* 2 onion *(sliced)*
* 1 cup poha / avalakki / flattened rice *(thin)*
* 1 chilli *(finely chopped)*
* 1 tsp chilli powder
* ½ tsp cumin powder
* 1 tsp chaat masala
* ¾ tsp salt
* 2 tbsp coriander *(finely chopped)*
### other ingredients:
* maida paste
* oil *(for frying)*
## Instructions
### how to make homemade patti sheets for irani samosa:
1. firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.
2. add 2 to 2½ cup water and mix well using a whisk.
3. whisk until a smooth lump-free batter is formed adding water as required.
4. now grease the pan and pour a ladleful of batter on a hot pan.
5. swirl once making sure the batter is uniformly spread.
6. cook for a minute or until the sheet is cooked without browning.
7. now flip over gently and continue to cook.
8. finally, the samosa sheet is ready. you can cover and use it to prepare patti samosa or spring rolls.
### how to make onion stuffing:
1. firstly, in a large bowl take 2 onion, 1 cup poha, 1 chilli and 1 tsp chilli powder.
2. also add ½ tsp cumin powder, 1 tsp chaat masala, ¾ tsp salt and 2 tbsp coriander.
3. mix well by squeezing onions.
4. onion stuffing is ready.
5. how to fold irani samosa:
6. firstly, take the prepared samosa sheet and cut in half.
7. fold into triangle sticking using maida.
8. stuff the onion stuffing. make sure to stuff well else the samosa will be bland.
9. seal the samosa using maida paste.
10. deep fry the samosa in hot oil keeping the flame on low.
11. stir occasionally, frying in between making sure to brown uniformly.
12. it will take approximately 15-20 minutes to get crispy golden coloured samosa.
13. drain off the samosa and enjoy irani samosa with tomato sauce.
## Step-by-step
firstly, in a large bowl take 2 onion, 1 cup poha, 1 chilli and 1 tsp chilli powder.
also add ½ tsp cumin powder, 1 tsp chaat masala, ¾ tsp salt and 2 tbsp coriander.
mix well by squeezing onions.
onion stuffing is ready.
## How to fold irani samosa
1. firstly, take the prepared samosa sheet and cut in half.
2. fold into triangle sticking using maida.
3. stuff the onion stuffing. make sure to stuff well else the samosa will be bland.
4. seal the samosa using maida paste.
5. deep fry the samosa in hot oil keeping the flame on low.
6. stir occasionally, frying in between making sure to brown uniformly.
7. it will take approximately 15-20 minutes to get crispy golden coloured samosa.
8. finally, drain off the samosa and enjoy **irani samosa** with tomato sauce.
## Video
## Notes
* firstly, you can prepare the sheets and freeze them. use the sheets to prepared samosa when required.
* also, adding poha to the onion stuffing will absorb the moisture from onions and keeps the samosa crispy.
* additionally, deep fry on low flame, else the samosa will turn golden brown but not crunchy.
* finally, **onion samosa** or **irani samosa recipe** tastes great when served hot and crispy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/onion-samosa-recipe-patti-samosa/](https://hebbarskitchen.com/onion-samosa-recipe-patti-samosa/)
2. fold into triangle sticking using maida.
3. stuff the onion stuffing. make sure to stuff well else the samosa will be bland.
4. seal the samosa using maida paste.
5. deep fry the samosa in hot oil keeping the flame on low.
6. stir occasionally, frying in between making sure to brown uniformly.
7. it will take approximately 15-20 minutes to get crispy golden coloured samosa.
8. finally, drain off the samosa and enjoy **irani samosa** with tomato sauce.
## Video
## Notes
* firstly, you can prepare the sheets and freeze them. use the sheets to prepared samosa when required.
* also, adding poha to the onion stuffing will absorb the moisture from onions and keeps the samosa crispy.
* additionally, deep fry on low flame, else the samosa will turn golden brown but not crunchy.
* finally, **onion samosa** or **irani samosa recipe** tastes great when served hot and crispy.