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Crispy, spiced, and utterly delicious, Onion Samosa is a classic Indian snack loved across the country. This vegetarian favorite is perfect for family snack time, parties, and festive occasions.
Combine all-purpose flour and 0.5 tsp salt in a bowl. Drizzle in 1 tbsp vegetable oil and mix. Gradually add water while kneading until a smooth, moderately stiff dough forms. Cover and let rest for 20 minutes.
While dough rests, heat 1 tbsp vegetable oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 20 seconds. Add onions and green chilies, sauté on medium-high until onions soften slightly but remain crisp, about 3 minutes.
Stir in peas, mashed potato, red chili powder, coriander powder, garam masala, and remaining salt. Cook for 2–3 minutes until mixture is dry. Turn off heat, fold in chopped cilantro, and let filling cool to room temperature.
Divide dough into golf-ball-sized portions and roll each into a 6-inch thin oval. Cut ovals in half to create two pieces per ball. Moisten the straight edge with water, fold into a cone, and pinch the seam tightly to seal.
Fill each cone with 2 tbsp onion filling, making sure not to overstuff. Moisten and press the open edge to seal into a triangle. Repeat with remaining dough and filling.
Heat 2 cups vegetable oil in a deep pan to 350°F (medium-high heat). Fry samosas in small batches, adjusting heat to maintain oil temperature. Turn gently and fry 2–3 minutes per side until golden and crisp. Drain on paper towels before serving.
