Onion-filled Samosa
Onion-filled Samosa is a medium Moroccan recipe that serves 4. 260 calories per serving. Recipe by La Cuisine de Lynoucha on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $5.34 total, $1.34 per serving
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
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
Incorporate the herbs
Remove from heat, let cool for a few minutes, then add the chopped cilantro. Mix gently.
Time: PT5M
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
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
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
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
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
Dietary info: Vegetarian, low-calorie
Allergens: Gluten, Egg
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
The pastry tears when folding
Lightly moisten the edges with a bit of water and do not overload the filling.
The samosas are greasy
Cook over medium‑high heat and do not overcrowd the pan; drain on paper towels after cooking.
The filling is too dry
Add a teaspoon of olive oil or a little water while cooking the onions.
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.
Last updated: August 21, 2026
