Today I am sharing the secret of making crispy Tea Kadai Onion Samosa / Samsa recipe at home using readymade samosa sheets with an easy filling / stuffing. This easy vengaya samosa recipe with store bought readymade spring roll sheets or Samosa patti is very crunchy and perfect for your evening tea.
In South India across Tamil nadu and Andhra, its called as Samsa in local language. We all love the small, crispy onion samosas from the tea shop (Tea Kadai). Usually, making the outer layer at home takes a lot of time. But in this recipe, I am using readymade samosa patti or spring roll sheets. It saves a lot of time and stays very crispy for a long time.
Thinking of these samosa reminds me of childhood trips to Nellai / Tirunelveli. I remember buying them at theaters, bus stand and railway stations for a very low price. Today, it is hard to find these onion samsa because most shops only sell potato samosas. Even at Jayanagar BDA complex in Bangalore, a person sells these at a particular time and they disappear so fast! I really missed that simple, unique flavor, so I made this recipe to bring back those memories. If you also miss your childhood samosa, you must try this today! Check out the detailed video and step by step photos for this yummy tea kadai style Vengaya samosa recipe.
Table of contents
The Secret Tip for Crunchy Filling
The biggest problem with onion samosa is that the onions release water and make the samosa soft. My secret is adding a little bit of Poha (flattened rice) to the onion mixture. The poha sucks up all the extra moisture and keeps the samosas crunchy from the inside too.
Ingredients Needed
- Samosa Sheets: 1 pack of readymade sheets or spring roll sheets.
- Onions: 2 big onions (slice them very thin)
- Poha: 2 to 3 tablespoons (thin variety is best).
- Green Chillies: 2 (finely chopped, optional)
- Spices: Salt, 1 tsp red chili powder, and ½ tsp garam masala.
- Coriander leaves: A small handful.
- Maida Paste: Mix 2 tsp maida with a little water to make a thick glue.
How to make Tea Kadai Onion Samosa (Step-by-Step)
1. Make the Onion Filling
Take a bowl and add the 2 sliced onions. Add little salt and mix with your hands. Now add the 3 tbsp of poha, 1 or 2 chopped green chillies (optional), 1 tsp red chili powder, 1/2 tsp garam masala powder and 2 tbsp chopped coriander leaves. Mix everything well. Your filling is ready! Do not cook the onions on the stove. Filling should be raw. Cover and keep aside.
2. Prepare the Sheets
If you are using spring roll sheets, cut them into long strips. Keep the sheets covered with a cloth so they don’t get dry. I used readymade Samosa sheet and used it as such. If you have frozen sheets, take it out and bring to room temperature. i.e Thaw the sheets before use. Over drying breaks the sheet while folding. So make sure the sheet should be in room temperature and not too dry. Take maida in a small bowl and make a paste for sealing the samosa.
3. Folding the Samosa
Take one sheet / samosa patti and fold it like a triangle to make a pocket (cone). Put 2 spoons of the onion filling inside. Continue folding it in a triangle shape. At the end, apply the maida paste or corn flour paste on the edge and seal it tightly. Make sure the corners are closed so oil does not go inside and samosa should not open up while frying in oil.
4. Frying
Heat oil in a pan on medium flame. Drop the samosas slowly. Fry them on a low-medium flame until they turn golden brown. If you fry on high flame, they will not be crunchy. Check out the video below for more details.
Tips for Best Results
- Use Poha: Don’t forget the poha, otherwise the onions will make the sheets soggy.
- Check the Oil: The oil should not be too hot when you put the samosas in.
- Seal Well: Use enough maida paste to seal the edges.
- Fry in low to medium flame to get uniform golden color.
Onion Samosa Recipe Video
Recipe Card
Tea Kadai Onion Samosa Recipe (Using Readymade Sheets)
Equipment
- 1 Borosil Glass bowl
- 1 Iron kadai
Ingredients
- 15 Samosa sheets / Samosa patti
- 2 to 3 Big onions slice thinly
- 3 tbsp Poha / Aval / Pressed rice You can use thick or thin poha / paper poha
- 1 tsp Red chilli Powder Use Kashmiri chilli powder for bright color
- ½ tsp Garam masala powder OR Chicken masala powder
- Salt As needed
- 2 tbsp Coriander leaves
- Cooking oil to deep fry
Instructions
- Take the frozen readymade samosa sheets from the freezer and keep it outside.
- Thaw and bring to room temperature. Do not over dry, Sheets will break while folding.
- In the mean time, make the stuffing and maida paste.
- In a bowl, take the thinly sliced onion, coriander leaves, red chilli powder, garam masala powder, salt and poha.
- Mix well and make the stuffing.
- In another bowl, take the maida or cornflour and add little water. Make a thick paste for sealing the samosa sheets.
- Now take the Samosa patti / sheet and make a triangle. Fold and make another triangle
- Roll it and make a cone shape. Keep 1 tbsp of onion stuffing and fold to make a triangle.
- Seal the edges well using maida paste. Make a triangle shaped samosa just like tea kadai ones.
- Make all the samosa and keep in a plate. You can make in advance for parties till this step.
- Heat oil to deep fry and drop the samosa. Keep the flame low to medium and fry both the sides till golden in color.
- Make sure flame is adjusted because the outer cover turns black soon,
- Deep fry all the samosa and drain in a tissue paper.
- Serve with tomato ketchup.
Video
Notes
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Try this easy onion samosa recipe with readymade samosa sheet under 15 minutes and enjoy in your teatime.
