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  • Writer's pictureShalini Vemuri

Onion Samosa

A perfect street-style snack from South India with a crispy outer covering and filled with delicious spiced caramelized onion masala. Serve it with ketchup along with a hot cup of tea for a heavenly savory delight!








Onion samosa is a nostalgic snack from South India. I hail from Chennai, a city in the state of Tamil Nadu. Growing up, I have seen them being sold on street side food joints and on small trolleys which served as miniature food trucks. The aroma of fried caramelized onions would fill the air as you pass by these joints, but they were strictly off limits given the hygiene levels at those places. Then came our school cafeteria which we fondly called "Canteen" that started selling them. Yummy, perfect looking Onion Samosas made in a very hygienic setting was God sent and parent approved! They were sold for 50 paisa each. The aroma still lingers whenever it comes to my mind, and I just had to give it a try!

Given my craving for it, I took a shortcut method to the recipe instead of making the whole recipe from scratch. Trust me, there is no compromise in taste and it can be prepared in fraction of the time. All you need to make this recipe are Red Onions, a few basic Indian spices and spring roll sheets that can be fried. These sheets are normally available in the frozen section. You can also use the Philo dough sheets and thaw them.

I fried them traditionally in Oil, but one could also use the Air Fryer or bake them in the oven as a healthier alternative.


Makes 12 Prep Time 30 min


2 large Red Onions sliced

1/4 cup Flattened Rice ( Poha)

1 tsp Turmeric powder

1 tbsp Chilli Powder

1 tbsp Coriander Powder

1 tbsp Cumin powder

1 tbsp Garam Masala

Spring roll wrappers

5 tbsp All Purpose Flour

1/4 cup Water

Salt to taste

1 tbsp Cilantro

Oil for frying


1. Thaw the spring roll sheets.

2. Slice the onions. Heat a tbsp of oil in a pan and sauté onions until they turn golden brown. Add salt while sautéing to speed up the process. Add in all the spice powders and Cilantro. Mix it.

3. Pulse the flattened rice fine and add it to the onion filling. This is added to soak up the moisture that onions tend to release. Mix all the ingredients until well incorporated. The filling is now ready.

4. Take a small bowl, and mix the all purpose flour, and add water little by little to make a paste. This will be our glue to seal the samosas before frying.

5. Cut the spring roll sheets into 1.5" strips. Fold them into a triangle with a flap that can be sealed as seen in the picture.

6. Add the onion filling and seal the edges before frying. Continue the process until you are done with all the samosas.

7. Heat oil for deep frying, and the fry the samosas until golden brown.


Best served hot with ketchup.

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