Irani Samosa, Baked Caramelised Onion Samosa

Irani samosa, or caramelised onion samosa, is all about the filling. Six onions are sliced as thin as possible and cooked down slowly with a little khandsari sugar, jeera powder, Kashmiri chilli and chaat masala until they shrivel and turn sweet and crisp. Sorry in advance, I cried like a baby slicing them.

The filling is folded into Switz samosa patti and baked instead of fried. Serve them hot with red and green chilli sauce.

Irani Samosa

Quick Details
Makes: 22 samosas
Baking time: 24 minutes
Diet: Vegetarian

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Course Snack

Cuisine Indian

Ingredients

  

For the filling

• 6 onions medium, halved and thinly sliced
• 3 tablespoons oil 2 to start, 1 more with the onions
• 1 teaspoon salt
• 2 teaspoons khandsari sugar
• 1 teaspoon jeera powder
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon chaat masala

For the samosas

• 2 tablespoons maida for the sealing paste
• 4 tablespoons water
• samosa patti I used Switz
• olive oil for brushing
• red and green chilli sauce to serve

Instructions

 

• Slice the onions. Halve the onions and slice them as thinly as possible.
• Cook the onions. Heat 2 tablespoons of oil in a pan and add the onions. Add 1 more tablespoon of oil and the salt and let them sweat. Add the khandsari sugar.
• Spice. Add the jeera powder, Kashmiri chilli powder and chaat masala. Cook until the onions shrivel and turn golden. Cool in a bowl.
• Make the paste. Mix the maida and water into a smooth paste.
• Fold. Fold a triangle at one end of a samosa patti strip, then fold twice more to form a cone. Fill, fold to close and seal with the paste.
• Bake. Brush both sides with olive oil. Bake at 200°C for 12 minutes, flip and bake for 12 minutes more. Serve hot with chilli sauce.

Video

Keyword Irani Samosa, Caramelised Onion Samosa, Baked Samosa

Tips for the Best Irani Samosa

• Slice the onions as thin as you can. Thin slices caramelise evenly.
• Let the onions sweat with the salt first, then add the sugar. It helps them crisp up.
• Cool the filling completely before folding, or the patti turns soft.
• Brush both sides with olive oil and flip halfway for an even golden crust.

Storage

Shaped, unbaked samosas can be frozen. Bake them straight from frozen, adding a few extra minutes.

Frequently Asked Questions

Can I fry these instead?
Yes. Deep fry on medium heat until golden.

Which onions work best?
Regular red onions work well. Use medium sized ones so the slices are even.

Make these for your next tea time and tell me whether you had them with chai or coffee. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.