Prep Time : 25 mins Cook Time : 25 mins
Serves : 8
For Samosa Cover :
- 2 cups plain flour or maida
- 4 tbs. cooking oil
- 1/2 tsp. salt
- Water to make dough
For the Filling:
- 300 gms mince meat of any type (lamb, beef, chicken)
- 100 gms frozen peas
- 1 onion, peeled and finely chopped
- 1/2 inch piece ginger, peeled and finely grated or chopped
- 2 green chilli, finely chopped
- 4 cloves garlic, peeled and grated or crushed
- 2 tbs. cooking oil
- 1 tsp. coriander powder
- 1/2 tsp. dry mango powder or amchoor or 2 tsp. lemon juice
- 1/2 tsp. garam masala
- 1/4 tsp. chilli powder
- Salt to taste
- A handful of coriander/ cilantro/ dhania leaves, finely chopped
- Oil for deep frying
Making the Dough:
- Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
- Make firm dough adding a little water at a time. Knead it well.Keep aside for 20 minutes, covered with a moist cloth and then knead again.
Making the Filling :
- Heat oil in a pan.
- Add onion, ginger and green chillies and fry until onions are golden brown.
- Add meat and stir fry until meat is nicely browned.
- Add spices and stir fry for a few more minutes and add peas.
- Turn heat to medium and cook till the meat is tender and all the water is absorbed. The filling should be dry. let it cool completely.
- Add coriander leaves and mix well.
Assembling the samosa :
- Mix 1 tsp. flour with 2 tbs. water, to make a ‘glue’. Keep it aside.
- Divide the dough into 10-12 portions and make balls, using greased hands. Keep covered with a moist muslin/cloth.
- Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife
- Lift one half in your palm and make a cone, by folding the straight edge in the centre and overlapping.
- Glue the overlapping edges and press gently to give a good seal.
- Fill the cone with approximately 2 tbs. of the meat mix.
- You should have enough edge left at the top to get a good seal. Using the ‘glue’, press and seal the edges together.
- Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
- Heat the oil in a pan on medium heat. Test by putting a small piece of dough into it, it should sizzle and rise to the top quickly, but the oil shouldn’t be smoking.
- Put as many samosa as will spread out easily in your pan and fry gently to golden brown. If you fry too fast, the samosa cover will not be crisp.
- Take out and place on kitchen paper, to absorb surplus oil.
- Serve hot with Tomato Ketchup or Chutney.
Note : For people who want a healthier version, instead of deep frying them, you can bake them in the oven.
- Preheat the oven to 180C
- Place the samosas on a baking tray and put in the centre of the oven. Bake for 25-30 minutes, turning them once halfway through cooking until lightly browned.