Mini Onion Paan Samosa

Ingredients

• 1 tsp Fennel Seeds (raw)
• 1 tsp Coriander Seeds (raw)
• 0.5 tsp Ajwain (dry)
• 0.5 tsp Cumin Seeds (dry)
• 1 tsp Oil (vegetable oil for tempering)
• 0.25 tsp Kalonji (Nigella Seeds)
• a pinch Asafoetida (Hing)
• 3 tbsp Gram Flour (Besan) (sifted)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder
• 1 tsp Salt
• 0.5 tsp Black Salt (Kala Namak)
• 0.5 tsp Sugar
• 1 tsp Amchur Powder (dry mango powder)
• 2 Onion (large, peeled and cut into thin long strips (not finely chopped))
• 2 Green Chilies (finely sliced)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 0.5 cup Bhujia (Crispy Snack) (regular salty bhujia or potato bhujia, broken into small pieces)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup All-Purpose Flour (sifted)
• 1 tbsp Fine Semolina (Sooji) (plus optional extra 2 tbsp for extra crispness)
• 0.5 tsp Salt (for dough)
• 0.5 tsp Ajwain (for dough)
• 1 tbsp Ghee (softened, for dough)
• 4 tbsp Cold Water (adjust to medium‑stiff dough)
• Enough Oil for Deep Frying (vegetable oil, heat to medium‑hot (around 350°F / 175°C))

Instructions

1. Prepare Whole Spice Mix

   Combine 1 tsp fennel seeds, 1 tsp coriander seeds, ½ tsp ajwain, and ½ tsp cumin seeds in a grinder and pulse once to a coarse powder; do not over‑grind into a fine powder.

   Time: PT2M

2. Slice Onions and Chilies

   Peel 2 large onions and cut them into long, thin strips (not finely chopped). Slice 2 green chilies thinly.

   Time: PT5M

3. Temper Spices

   Heat 1 tsp oil in a pan over low flame. Add ¼ tsp kalonji and a pinch of hing, then add the coarse spice mix from step 1. Stir quickly and keep the flame low to avoid burning.

   Time: PT2M

   Temperature: Low flame

4. Cook Besan and Spices

   To the tempered spices, add 3 tbsp besan, ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp salt, ½ tsp black salt, ½ tsp sugar, and 1 tsp amchur powder. Stir continuously on low flame until the besan turns light golden and releases a nutty aroma.

   Time: PT3M

   Temperature: Low flame

5. Add Onion and Chili

   Add the sliced onions and green chilies to the pan. Mix well so the onion strips coat with the spiced besan mixture. Cook on low‑to‑medium flame, stirring occasionally, until the onions become translucent and slightly soft (about 3 minutes).

   Time: PT3M

   Temperature: Low‑to‑medium flame

6. Finish Stuffing

   Turn off the heat. Stir in 2 tbsp chopped fresh coriander, ½ cup broken bhujia, and 1 tbsp lemon juice. Mix until evenly distributed.

   Time: PT2M

7. Prepare Dough

   In a mixing bowl, combine 1 cup all‑purpose flour, 1 tbsp fine semolina, ½ tsp salt, ½ tsp ajwain, and 1 tbsp ghee. Rub the ghee into the flour until the mixture resembles coarse crumbs. Gradually add 4–5 tbsp cold water, kneading gently to a medium‑stiff, non‑sticky dough. Knead for about 3–4 minutes.

   Time: PT10M

8. Divide and Roll

   Pinch off a portion of dough (about the size of a golf ball) and roll into a smooth ball. Flatten with a rolling pin into a 4‑inch circle, about 2‑mm thick. No need to dust with extra flour.

   Time: PT5M

9. Shape Pan‑Style Samosa

   Cut the rolled circle into four equal quarters. Take one quarter, apply a little water along the edge, and fold it into a triangular “pan” shape by pinching the edges together, creating a small pocket. Press gently to seal. Fill the pocket with 1‑2 tsp of the onion‑bhujia stuffing, then seal the top edge firmly, adding a tiny dab of water if needed.

   Time: PT5M

10. Heat Oil for Frying

    Fill a deep pan with enough oil to submerge the samosas. Heat over medium flame until the oil reaches about 350°F (175°C) – a small piece of dough should sizzle and rise to the surface within a few seconds.

    Time: PT5M

    Temperature: 350°F

11. Fry Samosas

    Gently slide the shaped samosas into the hot oil. Fry on medium heat, stirring gently after the first minute to ensure even color. Fry for 10–11 minutes until golden brown and crisp.

    Time: PT11M

    Temperature: Medium heat

12. Season Fried Samosas

    Remove samosas with a slotted spoon onto paper towels. While still hot, sprinkle lightly with a mixture of black salt, coriander powder, and chaat masala. Optionally, garnish with fried chili slices.

    Time: PT2M

13. Serve

    Serve the crispy onion pan samosas hot with tea or your favorite chutney.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

20g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Ajwain: carom seeds
• Instead of Oil: any neutral oil
• Instead of Asafoetida (Hing): garlic powder (less authentic)
• Instead of Gram Flour (Besan): Sattu
• Instead of Red Chili Powder: Paprika for milder heat
• Instead of Sugar: Jaggery powder
• Instead of Amchur Powder: Lemon zest (less tangy)
• Instead of Green Chilies: Jalapeño
• Instead of Bhujia (Crispy Snack): Crushed sev
• Instead of Lemon Juice: Lime juice
• Instead of All-Purpose Flour: Whole wheat flour (will change texture)
• Instead of Fine Semolina (Sooji): Cornstarch
• Instead of Ghee: Unsalted butter, Oil (less flaky)
• Instead of Oil for Deep Frying: Canola oil

Equipment Needed

• Spice Grinder or Mortar & Pestle
• Large Frying Pan or Kadai
• Mixing Bowls
• Rolling Pin
• Sharp Knife
• Spatula or Slotted Spoon
• Plate for Storing Stuffing (optional)
• Clean Kitchen Towels (optional)

Critical Steps — Do Not Skip

• Grinding whole spices to a coarse powder
• Cooking besan without burning
• Achieving the correct dough consistency
• Sealing the samosa edges tightly
• Maintaining oil temperature during frying

Chef Tips from the Video

• Use cold water for the dough; it creates steam pockets that make the samosa flaky.
• Add bhujia at the very end of stuffing preparation to retain its crunch.
• For extra aroma, toast the whole spices a few seconds before grinding.
• If you prefer a milder flavor, reduce the red chili powder and increase amchur for tanginess.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in oven for crispness.

Freezer: Freeze unfried samosas on a tray, then transfer to a zip‑lock bag; fry directly from frozen, adding 2‑3 extra minutes.

Room temperature: Not recommended beyond 2 hours as they lose crispness.

Make-Ahead Tips

• Prepare the onion‑bhujia stuffing a day ahead and refrigerate; reheat gently before filling.
• Dough can be rested in the fridge for up to 2 hours if you need to pause.
• Unfried samosas freeze well; freeze on a tray then bag.

Frequently Asked Questions