Onion Samosa | Patti Samosa (Diwali Special)

Onion Samosa is a small, crispy fried snack filled with a spiced onion and poha (flattened rice) mixture. It’s popular in Mumbai, Pune and Hyderabad, especially in Irani cafés and some select snack cafés, where it’s also called Irani Samosa, Patti Samosa, or Chota Samosa (meaning small samosa). These triangular samosas have a light, crunchy texture and a mildly spiced filling made with onions, poha, herbs, sugar, and lemon juice. They taste best when served hot with fried green chillies and a cup of your favorite chai.

About Onion Samosa

I had made and shot this Patti Samosa recipe back in July 2021, and I’m finally sharing it now. It’s one of those recipes that stayed in my drafts for a long time.

My recipe makes for samosas that resemble the classic Irani samosa served in old cafés. They are thin, crunchy, and filled with onions and Poha.

The filling is very simple and takes just five to ten minutes. There’s no cooking involved. You only need chopped onions, rinsed poha, ginger, some ground spices, sugar, and lemon juice. The poha absorbs the moisture from onions, keeping the filling dry and helping the samosas stay crisp.

For the outer layer, I’ve used store-bought samosa pattis, which save a lot of time. You can also use spring roll wrappers or phyllo sheets. Making the sheets from scratch is possible but takes too long, so ready-made pattis are a better option.

The only time consuming step is shaping and sealing the samosas. Each sheet is long and rectangular, so you fold it into triangles, add the filling, and seal with flour paste. It takes patience, but the results are worth it.

You can either deep fry, bake, or air fry these samosas. Frying gives the classic crisp texture, but baking is more hands-off. Both methods work well, and I’ve shared the baking times below.

Unlike the regular Punjabi Samosa that has a potato filling, this version is lighter and easier to prepare. The samosa wrapper is made from thin pastry sheets or pattis, which crisp up beautifully when fried.

Serve Onion Samosa hot with fried salted green chillies, a sprinkle of Chaat Masala, and Irani Chai or Masala Chai. You can also enjoy it with other Irani café favorites like Bun Maska and Mawa Cake.

More Similar Snacks To Try

• Batata Vada
• Bread Pakora
• Vada Pav
• Onion Pakoda
• Mirchi Bajji

How to Make Onion Samosa

Prepare Samosa Patti & Make Onion Filling

1. Thaw or defrost 20 samosa patti sheets as mentioned on the package. Keep them covered with a damp napkin while working, so they don’t dry out.

Tip: Make sure the samosa pattis are at room temperature before using. Cold pattis tend to crack or break while folding.

2. Rinse 1 cup thick or medium-thick poha in a strainer for about 15 to 20 seconds. Drain well and set aside.

Ensure that the poha flakes are softened well, but not mushy or filled with water.

3. Transfer the well drained poha in a mixing bowl. Add 1 cup finely chopped onions and 1 teaspoon finely chopped ginger (optional).

Feel free to add 2 tablespoons of chopped coriander leaves, and ½ teaspoon finely chopped green chillies if using.

4. Add the following ground spices and seasonings one by one:

• ¼ teaspoon turmeric powder 
• ¼ teaspoon red chilli powder 
• ¼ teaspoon fennel powder 
• ¼ teaspoon garam masala powder 
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder 
• ½ teaspoon sugar
• salt as required

5. In the bowl, mix together the onions, ginger, sugar, salt, and spices with the poha.

6. Add ½ teaspoon lemon juice. Mix and stir gently again until everything is combined. Keep the onion and poha filling aside.

7. Meanwhile in a small bowl, mix 2 tablespoons of all-purpose flour (maida) and 1½ to 2 tablespoon water to make a smooth thick or medium-thick paste for sealing the edges.

Start Folding Patti Samosa (Image 1 & 2)

8. Place one long rectangular samosa patti sheet on a wooden board or countertop, with the short side facing you vertically.

Lift the bottom left corner and fold it diagonally to align with the opposite edge, forming a triangle at the base.

Now flip the triangle upward along the sheet, and you’ll see a cone starting to take shape.

Continue Folding (Image 3 & 4)

9. Fold again the second time in the opposite direction, maintaining the triangular shape. Each fold should overlap neatly so that the sides align.

Make sure the tip and edges stay sealed as this keeps the shape intact when you add the filling.

Fill Samosa (Image 5 & 6)

10. After the third fold, you’ll have a cone pocket at one end.

Hold it gently in your hand and fill about three-fourths of the cone with the prepared onion-poha mixture. Do not overfill or the samosa may tear while frying.

Seal Poha Samosa (Image 7 to 10)

11. After filling the cone with the onion mixture, spread some of the prepared flour paste on the loose part of the strip and along the edges.

Fold once, then again, pressing lightly so the edges stick well. While sealing, make sure the corners and points are closed properly. If you notice any small openings, apply a little more paste and press to seal.

In the second photo, you’ll notice that the glued side of the samosa is facing down on the board. I placed it this way while shooting so you can clearly see the folding process. It helps to visualize how the samosa is wrapped and sealed from all sides.

12. If you see any small openings, dab a little extra paste and press lightly so the filling stays enclosed.

You’ll get a neat triangular samosa. Keep the shaped samosas covered with a moist napkin while you work on the rest.

Fry Onion Samosa

13. Heat oil for deep frying in a kadai or pan on medium heat.

To check if the oil is hot enough, drop a small piece of the samosa sheet in the oil. It should rise steadily without browning too quickly.

Once the oil is medium-hot, reduce the heat slightly to medium-low or low. Gently slide in the shaped onion samosas, a few at a time. Don’t overcrowd the pan.

14. Fry on one side until light golden. Turn over and fry the other side. Keep turning as needed for even cooking.

15. When the poha samosas are golden and crisp, remove with a slotted spoon and place on paper towels to remove excess oil.

Tip: The oil may stop sizzling briefly when the onion samosas are nearly done and that’s a good sign. Continue frying for another minute to get an even golden crust.

16. Place the crispy golden fried Patti Samosa on kitchen paper towels to absorb extra oil.

17. Fry the remaining batches the same way until golden and place them on paper towels.

18. While you are frying the onion samosa or after you finish frying them, fry 5 to 6 slit green chillies in the hot oil until you see a few light blisters on the skin.

Remove and sprinkle some salt on the fried chillies.

Note: Always slit the chillies before frying. Whole chillies can burst or splutter in hot oil because steam builds up inside their skin.

Bake Patti Samosa

19. Preheat the oven to 180°C (350°F) for 15 to 20 minutes. Arrange the shaped samosas on a baking tray. You can line the baking tray with parchment paper.

Brush both sides lightly with oil.

20. Bake for 15 minutes or until crisp and golden, turning once halfway through for even baking.

Once baked, cool slightly on a rack before serving.

Air Fry Irani Samosa

21. Preheat the air fryer to 180°C (350°F) for 5 minutes. Brush or spray a little oil on the samosas.

Place them in the air fryer basket in a single layer. Air fry for about 12 to 15 minutes, turning once in between, until golden and crisp.

Serving Suggestions

Serve Onion Samosa hot with fried salted green chillies on the side.

Sprinkle a bit of chaat masala if you like. They pair perfectly with Irani chai, masala chai, or Cutting Chai.

Storage & Make Ahead

1. Shaped samosas: You can shape and fold the patti samosas ahead of time. Keep them covered with a damp cloth while you work. If storing longer, freeze them in a single layer on a tray. Once frozen, transfer to an airtight box or ziplock bag.
2. To fry later: Remove from the freezer and let them thaw slightly before frying. Fry on medium-low heat so they cook evenly.
3. Leftover fried samosas: Store in an airtight container once cooled. Reheat in an oven or air fryer at 160°C (320°F) for 5 to 6 minutes to crisp them again. Avoid microwaving as they’ll turn soft.

Expert Tips

• Filling moisture: Always drain poha well after rinsing. If it’s too wet, it’ll make the filling soggy.
• Onions: Finely chop the onions. Thick pieces will tear the sheets while folding.
• Spice level: Keep the filling mild if serving with fried green chillies. Adjust green chillies (if using) and red chilli powder as per taste.
• Sealing: Use a smooth flour-water paste to seal all edges. Even a small opening can cause the filling to leak during frying.
• Oil temperature: Maintain medium-low or low heat while frying. High heat browns the outside quickly while leaving the inside raw.
• Crisp texture: For the crispiest results, fry in small batches and don’t overcrowd the pan.
• Shape all samosas before frying. It’s easier to manage batches this way, and you can maintain an even frying temperature. Keep the shaped samosas covered with a moist napkin so the sheets don’t dry out.

FAQs

If you love samosas as much as we do, then do check out these other delicious variations.

• Try my whole wheat Baked Samosa for a lighter version made without deep frying.
• You can also make a Samosa Sandwich, a fun twist with chutneys and veggies stuffed between bread.
• For something more filling, the Samosa Pav gives that classic Mumbai street food flavor.
• And if you enjoy chaat, don’t miss my Samosa Chaat; crispy samosas topped with Chole Masala, chutneys, yogurt and spices.