Ulli Samosa
Crispy, golden triangles filled with a sweet and spicy onion mixture. This popular Kerala tea-time snack, known as Ulli Samosa, is an irresistible treat that brings the authentic taste of Malabar street food right into your kitchen.
For 4 servings
10 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Sealing Paste: In a small bowl, mix 2 tbsp of all-purpose flour with 3 tbsp of water. Whisk until it forms a smooth, thick, lump-free paste. Set this aside. This will be your edible glue.
- 2
Step 2
- a.Caramelize Onions: Heat 2 tbsp of vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the thinly sliced onions and a pinch of salt. Sauté for 12-15 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This slow cooking process is crucial for developing the sweet, rich flavor of the filling.
- 3
Step 3
- a.Sauté Aromatics & Spices: Add the finely chopped green chilies, ginger-garlic paste, and chopped curry leaves to the pan. Sauté for another 1-2 minutes until the raw smell disappears and the mixture is fragrant.
- 4
Add Spices & Poha: Reduce the heat to low
- a.Add the turmeric powder, red chili powder, garam masala, and fennel powder. Stir continuously for 30 seconds to toast the spices without burning them. Turn off the heat.
- 5
Step 5
- a.Finish the Filling: Stir in the thin poha, chopped coriander leaves, and the remaining salt. The poha will absorb any excess moisture, ensuring a crisp samosa. Mix everything well and transfer the filling to a plate to cool down completely. A hot filling will tear the pastry.
- 6
Assemble the Samosas: Take one samosa patti
- a.Fold one corner over to form a triangle, then fold it again to create a cone-shaped pocket. Spoon about 1.5 tablespoons of the cooled onion filling into the cone. Do not overstuff.
- 7
Step 7
- a.Seal the Samosas: Apply the prepared flour paste along the open edges of the patti. Fold the remaining flap over and press firmly to seal the samosa completely. Ensure there are no gaps for the filling to leak out. Repeat with the remaining patti and filling.
- 8
Step 8
- a.Deep Fry: Heat oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a tiny piece of patti; it should sizzle and rise to the top steadily. Carefully slide 3-4 samosas into the hot oil, avoiding overcrowding.
- 9
Step 9
- a.Fry to Golden Brown: Fry for 4-6 minutes, turning them occasionally, until they are evenly golden brown and perfectly crisp.
- 10
Step 10
- a.Drain and Serve: Remove the samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with tomato ketchup or a mint-coriander chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, caramelize the onions slowly on medium-low heat until they are a deep brown. Don't rush this step.
- 2Ensure the onion filling is completely cool before you start stuffing the samosas. A warm filling will make the wrappers soggy and prone to tearing.
- 3The poha (flattened rice) is a key ingredient that absorbs moisture, preventing the samosas from becoming soggy from the inside.
- 4Seal the samosas very tightly with the flour paste. Any gaps can cause them to open up while frying, creating a mess.
- 5Fry the samosas on a consistent medium heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's too cool, they will absorb excess oil.
- 6You can assemble the samosas ahead of time and store them in an airtight container in the refrigerator for up to 24 hours before frying.
Adapt it for your goals.
Add Protein
Mix in 1/2 cup of crumbled paneer, cooked minced chicken, or mashed boiled eggs into the cooled onion filling for a heartier snack.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas along with the onions for added texture and nutrition.
Baked VersionBaked Version
For a healthier alternative, arrange the assembled samosas on a baking sheet, brush them lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp.
Spicier KickSpicier Kick
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for extra heat.
Why this is on our healthy list.
Rich in Antioxidants
Onions are a primary ingredient and are packed with antioxidants like quercetin, which helps combat inflammation and protect cells from damage.
Aids Digestion
The spices used, such as fennel and turmeric, are known in traditional medicine to support digestion and improve gut health.
Flavorful and Satisfying
As a delicious and savory snack, Ulli Samosa can be a satisfying treat that boosts mood and provides a quick source of energy.
Frequently asked questions
A single Ulli Samosa contains approximately 120-150 calories, primarily from the pastry and the oil used for frying. A serving of four samosas would be around 480-600 calories.