Ultimate Street Style Onion Samosa Recipe: Tips & Serving Ideas

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine wandering through the bustling streets of an Indian market, where the air is tinged with the tantalizing aromas of spices and fried treats. One of the most irresistible of these is the onion samosa, a beloved street food that has captured the hearts of snack lovers everywhere. Known for its crispy pastry and savory filling, this snack is a perfect blend of texture and flavor.


Now that you are enchanted by the delightful aromas of the Indian markets, it’s time to gather the ingredients to create your own crispy onion samosas at home.

For the Dough

  • 1 cup All-purpose flour
  • 2 tablespoons Vegetable oil
  • 1/4 teaspoon Salt
  • Water (approximately 1/3 cup, add gradually)

For the Filling

  • 2 large Onions, finely chopped
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Ginger-garlic paste
  • 2 Green chillies, finely chopped
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • Salt to taste
  • 2 tablespoons Fresh coriander, chopped
  • 1 tablespoon Lemon juice
  • 2 tablespoons Oil (for cooking)
  • 2 tablespoons All-purpose flour
  • 3 tablespoons Water

Equipment Needed

To ensure your onion samosas come out perfectly crispy and delicious, just like those you find in a bustling Indian market, you’ll need to gather a few essential pieces of kitchen equipment. Here’s what you should have on hand:

  • Large Mixing Bowl: For preparing both the dough and mixing the filling.
  • Rolling Pin: To roll out the dough into thin, flat shapes.
  • Tip: If you don’t have a rolling pin, a heavy cylindrical glass bottle can serve as a substitute.
  • Skillet or Frying Pan: A large, heavy-bottomed skillet or frying pan is crucial for sautéing the filling ingredients uniformly.
  • Deep Fryer or a Thick-Bottomed Pot: To deep-fry the samosas, ensuring they are evenly crisp and golden brown.
  • Slotted Spoon: Essential for safely removing the samosas from hot oil and draining excess oil.
  • Knife and Cutting Board: For chopping the onions and other ingredients precisely.
  • Measuring Cups and Spoons: To measure all your ingredients accurately, making sure the flavor hits the right balance of spices.
  • Pastry Brush (optional): If you prefer to seal the edges of your samosas with a dough paste instead of water, a pastry brush will be handy.

Each of these tools plays a pivotal role in helping you accomplish the task of making samosas from scratch, ensuring they turn out as authentic and flavorsome as the ones from your favorite street vendors. Ensure everything is well-prepared and within reach before you begin, and you’ll find the process smooth and enjoyable.


Now that you have your kitchen arsenal ready, let’s dive into the actual preparation. Making these samosas is a delightful process that involves crafting the dough, preparing the savory onion filling, and creating a simple yet crucial sealing paste.

Making the Dough

  1. Begin by sifting 2 cups of all-purpose flour into a large mixing bowl to ensure there are no lumps.
  2. Add a pinch of salt and 4 tablespoons of oil to the flour. Using your fingertips, mix these ingredients until the mixture resembles coarse breadcrumbs.
  3. Gradually add about 1/2 cup of water, or just enough to form a firm yet pliable dough. Knead the dough for around 5 to 7 minutes until it is smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period helps to soften the dough, making it easier to roll out later.

Preparing the Onion Filling

  1. Heat 2 tablespoons of oil in a skillet over medium heat.
  2. Add 1 teaspoon of cumin seeds and let them sizzle until they start to pop.
  3. Incorporate 2 finely chopped large onions and cook until they turn translucent.
  4. To the onions, add 1 teaspoon of finely chopped green chilies, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt to taste. Cook for another 3 to 4 minutes.
  5. Add 1/2 cup of finely chopped fresh coriander leaves and remove from heat. Allow the mixture to cool as this will be the filling for the samosas.

Making Samosa Sealing Paste

  1. In a small bowl, mix 3 tablespoons of all-purpose flour with just enough water to form a thick, smooth paste.
  2. This paste will be used to seal the edges of the samosas, ensuring that the filling does not escape during frying. Keep the paste near your work area as you start assembling the samosas.

Assembling the Samosas

Now that your dough and onion filling are ready, it’s time to assemble the samosas. This step is crucial for achieving the perfect street food look and taste.

Shaping the Cones

  1. Divide the dough into small, equal-sized balls—about the size of a golf ball. Roll each ball between your palms to smooth it out.
  2. On a lightly floured surface, use a rolling pin to flatten each ball into a thin, oval-shaped sheet. It should be thin enough to be translucent but thick enough not to tear.
  3. Cut the oval horizontally into two equal halves. Each half will form the cone of your samosa.
  4. Take one half and form a cone shape by bringing the curved edges together. Overlap the edges slightly and press firmly to seal the edge, using a bit of the sealing paste to ensure the cone holds its shape.

Stuffing the Cones

  1. Hold the cone in one hand, and spoon the onion filling into the hollow, leaving enough space at the top to seal the samosa properly. Avoid overfilling to prevent the samosa from bursting during frying.
  2. The amount of filling will depend on the size of your cone, but typically, a tablespoon of filling is sufficient.

Sealing and Shaping the Samosa

  1. After filling the cone, apply some sealing paste along the inside edge of the open side.
  2. Pinch the edges together and fold upwards, sealing the filling inside. Ensure there is no gap at the tip of the cone and that the edges are sealed completely to prevent leakage.
  3. Press gently on the sealed edge and fold a small part of it inward to give the classic samosa “tail.” This not only ensures the filling is secure but also helps the samosas to stand up if you want to display them upright.

Carefully shaping, stuffing, and sealing your samosas, you ensure they will fry up crispy and delicious, just like those you’d find in a bustling Indian market.


Now that your samosas are perfectly shaped and sealed, it’s time to cook them until crispy and golden. This stage is all about perfecting that irresistible crunch and rich flavor typical of street-food style samosas.

Frying the Samosas

  1. Pour enough vegetable oil into a deep frying pan or kadai to submerge the samosas completely. Heat the oil on medium heat until it reaches about 350°F (175°C). Use a cooking thermometer to check the temperature for accuracy.
  2. Carefully slide a few samosas into the hot oil. Do not overcrowd the pan, as this can lower the temperature of the oil and result in soggy samosas.
  3. Fry the samosas for about 7-8 minutes, turning them occasionally, until they turn a deep golden brown and are crispy.
  4. Remove the samosas from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
  5. Repeat the process with the remaining samosas, ensuring the oil temperature is consistent for each batch.

Alternative Cooking Methods

If you’re looking for a healthier alternative to frying, you can also bake or air fry your samosas:

  • Baking:
  1. Preheat your oven to 375°F (190°C).
  2. Arrange the samosas on a baking sheet lined with parchment paper, ensuring they are not touching each other.
  3. Brush the samosas lightly with oil to help them turn golden and crisp in the oven.
    4 They bake for about 20-25 minutes, or until they are golden and crispy. Turn them halfway through the cooking time to ensure even browning.
  • Air Frying:
  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the samosas in the air fryer basket in a single layer; you may need to work in batches depending on the size of your air fryer.
  3. Spray or brush the samosas with a light coating of oil.
  4. Cook them for about 15-20 minutes, turning or shaking the basket halfway through the cook time until they are golden and crispy.

These alternative methods not only reduce the oil content but also maintain the crispy texture that makes samosas so delightful.

Serving Suggestions

Once your onion samosas are beautifully golden and crispy, whether fried, baked, or air-fried, it’s time to think about serving them in true street style fashion. Here are some delightful ways to elevate your samosa experience:

  • Chutneys and Sauces: Enhance your samosas with an array of dips. Typical pairings include tangy tamarind chutiny, refreshing mint yogurt sauce, or spicy green chili chutiny. Serve a small bowl of each for dipping to cater to different taste preferences.
  • Wrapped in Newspaper: For an authentic street-side feel, serve your samosas wrapped in a cone of newspaper. This not only adds a quirky, rustic touch but also makes it easier to handle if you’re serving them at a gathering.
  • With Masala Chai: Offer a steaming cup of masala chai to accompany the samosas. The spicy and fragrant tea complements the crispiness and bold flavors of the samosas, providing a warm, comforting experience.
  • Side Salads: Serve a simple kachumber salad—diced onions, tomatoes, cucumbers, and a sprinkle of lemon juice and chaat masala. This refreshing salad balances the deep flavors of the samosas wonderfully.
  • Lemon Wedges and Onions: Place freshly cut lemon wedges and onion slices on the side. A squeeze of lemon and a few onion slices with each bite can really enhance the flavors and cut through the richness of the fried pastry.

Each of these options provides a simple yet effective way to serve onion samosas, ensuring that each bite is as enjoyable as it is in the bustling markets of India. Whether you choose one or all, these additions are sure to make your samosa serving a hit.


Now that you’ve got the scoop on crafting the perfect street-style onion samosa it’s time to put your skills to the test. Whether you choose to fry bake or air fry these delights remember that the true joy lies in sharing them. Gather your friends and family serve these crispy treats with your favorite condiments and watch as they delight in the flavors. Don’t forget the masala chai for a truly authentic experience. Happy cooking and even happier eating!

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