Meat Samosas

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:

  1. Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
  2. 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 :

  1. Heat oil in a pan.
  2. Add onion, ginger and green chillies and fry until onions are golden brown.
  3. Add meat and stir fry until meat is nicely browned.
  4. Add spices and stir fry for a few more minutes and add peas.
  5. 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.
  6. Add coriander leaves and mix well.

Assembling the samosa :

  1. Mix 1 tsp. flour with 2 tbs. water, to make a ‘glue’. Keep it aside.
  2. Divide the dough into 10-12 portions and make balls, using greased hands. Keep covered with a moist muslin/cloth.
  3. Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife
  4. Lift one half in your palm and make a cone, by folding the straight edge in the centre and overlapping.
  5. Glue the overlapping edges and press gently to give a good seal.
  6. Fill the cone with approximately 2 tbs. of the meat mix.
  7. You should have enough edge left at the top to get a good seal. Using the ‘glue’, press and seal the edges together.
  8. 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.
  9. 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.
  10. 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.
  11. Take out and place on kitchen paper, to absorb surplus oil.
  12. 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.