Ulli Samosa

Name: Ulli Samosa
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 2 cup all-purpose flour (for dough); 3 tbsp oil (for dough, warm); 1 pinch salt (for dough); 6 pcs onion (medium, finely sliced); 1 tsp cumin seeds; 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch dry mango powder; 3 tbsp coriander leaves (chopped)

RATING

4.3/5(38)

TASTE SCORE

8/10

Crispy, flaky pastry pockets stuffed with a spiced onion filling that's both tangy and mildly hot. These Hyderabadi-style samosas skip the potato and let sweet caramelized onions shine, making them a perfect monsoon or chai-time snack.

PREP

40m

COOK

25m

SERVES

2 PIECE

395 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Make the dough.
Mix all-purpose flour, salt, and warm oil in a bowl. Rub the oil into the flour until it resembles breadcrumbs. Add water little by little to form a stiff, smooth dough. Cover with a damp cloth and rest for 20 minutes.
TIPA stiff dough gives flakier samosas. Do not make it soft like roti dough.
saute · ~10 min
Cook the onion filling.
Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle. Add ginger-garlic paste and green chilies, sauté until the raw smell disappears. Add sliced onions and cook on medium-high heat until they soften and turn translucent, about 5 minutes.
saute · ~2 min
Add spices and finish the filling.
Add red chili powder, turmeric powder, coriander powder, dry mango powder, and salt to the onions. Mix well and cook for another 2 minutes until the raw spice smell goes away. Turn off the heat, add chopped coriander leaves, and let the filling cool completely.
TIPThe filling must be completely cool before stuffing, or the steam softens the dough.
prep · ~10 min
Shape the samosas.
Knead the rested dough once more and divide into 4 equal balls. Roll each ball into a thin oval, about 6 inches long. Cut each oval in half to form two semicircles. Take one semicircle, apply water along the straight edge, and fold it into a cone, sealing the edge.
TIPMake sure the cone is completely sealed at the bottom before filling, or it will open while frying.
assemble · ~10 min
Stuff and seal the samosas.
Fill each cone with about 2 tablespoons of the cooled onion filling, pressing it in gently. Apply water along the top open edge and pinch firmly to seal. Repeat with all dough pieces and filling.
TIPDo not overstuff. Leave a little space at the top so the seal holds.
fry · ~10 min
Deep fry the samosas.
Heat oil in a deep pan over medium-low heat. The oil is ready when a tiny piece of dough rises slowly. Slip in 3-4 samosas and fry gently, turning occasionally, for 8-10 minutes until golden and crisp. Drain on kitchen paper.
TIPFry on medium-low heat. High heat browns the crust fast but leaves the inside raw-tasting.
serve
Serve the ulli samosas.
Serve hot with mint chutney or tamarind chutney on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the oil into the flour until it resembles breadcrumbs — this ensures a flaky crust.
2
Cool the filling completely before stuffing; a hot filling will steam the dough and make it soggy.
3
Deep-fry on medium-low heat (8-10 mins) so the crust turns golden and the inside cooks through evenly.
4
Seal the cone's base with water and press firmly to prevent the filling from leaking into the hot oil.
5
Apply water along the top edge and pinch shut, leaving a small gap at the top to avoid overstuffing.
6
Make-ahead tip: shape and stuff the samosas, freeze them raw on a tray, then transfer to a bag and fry directly from frozen.

RECIPE VARIATIONS

Adapt it for your goals.

whole wheat dough

Whole-wheat dough

Replace half the all-purpose flour with whole-wheat flour for a nuttier flavor and extra fiber, while keeping the dough stiff enough for flaky samosas.

baked