Onion-filled Samosa

Ingredients

• 3 unités Yellow onions (peeled and finely sliced)
• 30 g Fresh cilantro (leaves only, finely chopped)
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• ½ c. à café Hot paprika (Espelette pepper) (or red chili powder to taste)
• ½ c. à café Salt
• ¼ c. à café Ground black pepper
• 2 c. à soupe Olive oil (for cooking the onions)
• 12 feuilles Samosa pastry sheets (square sheets) (ready-to-use, brick or filo type)
• 1 unités Beaten egg (for brushing the samosas)

Instructions

1. Prepare the onion filling

   Thinly slice the three onions, sauté them in a pan with 2 tbsp olive oil over medium heat. Add cumin, sweet paprika, hot paprika, salt and pepper. Cook about 15 minutes until the onions are translucent and slightly caramelized.

   Time: PT15M

   Temperature: Moyen

2. Incorporate the herbs

   Remove from heat, let cool for a few minutes, then add the chopped cilantro. Mix gently.

   Time: PT5M

3. Prepare the samosa sheets

   On a lightly floured surface, lay out one pastry sheet. Lightly brush the top edge with a little water. Place a tablespoon of filling in the centre, fold the sides and seal into a triangle or roll, pressing the edges to seal.

   Time: PT10M

4. Rest the pastry

   Place the formed samosas on a baking sheet lined with parchment paper, cover with a clean kitchen towel and let rest for 5 minutes.

   Time: PT5M

5. Cook the samosas

   Heat the pan over medium‑high heat with a drizzle of olive oil. Add the samosas and cook 3‑4 minutes on one side until golden, then turn frequently to cook the other side evenly. Total cooking time about 8 minutes.

   Time: PT8M

   Temperature: Moyen‑vif

6. Glaze (optional)

   Quickly brush each samosa with the beaten egg and return to the pan for 1‑2 minutes to achieve a nice shine.

   Time: PT2M

   Temperature: Moyen‑vif

7. Serve

   Arrange the samosas on a platter, serve hot with a yogurt or harissa sauce to taste.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Yellow onions: shallots
• Instead of Fresh cilantro: flat parsley
• Instead of Ground cumin: ground coriander
• Instead of Sweet paprika: mild chili powder
• Instead of Hot paprika (Espelette pepper): Cayenne pepper
• Instead of Olive oil: sunflower oil
• Instead of Samosa pastry sheets (square sheets): brick sheets
• Instead of Beaten egg: milk + oil

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan (or griddle)
• Mixing bowl
• Wooden spatula
• Baking paper
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Cooking the onions until translucent (step 1)
• Properly sealing the pastry edges (step 3)
• Cooking over medium‑high heat with frequent turning (step 5)

Chef Tips from the Video

• Lightly toast the cumin dry before adding to intensify the aroma.
• For a spicier version, incorporate a small spoon of harissa into the filling.
• Serve with a yogurt‑chive sauce to balance the heat.

Troubleshooting

Storage

Refrigerator: Store cooked samosas in an airtight container for up to 2 days.

Freezer: After cooking, let cool then freeze on a separate tray for 1 month. Reheat in the oven at 200 °C.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the filling ahead of time and keep it refrigerated for 24 hours.
• Form the samosas and freeze them raw on a tray; they can be cooked directly from the freezer.