Make Meat Samosa

Samosa is a commonly eaten savory snack in India, Bangladesh, Pakistan and Sri Lanka. The filling usually consists of spiced potatoes, onion, peas, coriander, lentils, cauliflower sometimes minced meat or fish (however vegetable version mainly consumed in India), or sometimes fresh paneer. Here, we are going to substitute a minced meat filling.

Ingredients

  • 500 g minced meat (lamb, beef, chicken)
  • 4 tbsp oil, for frying the meat
  • 1 tsp salt, or according to taste
  • ½ tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala powder (see How to Make Garam Masala)
  • 1 tsp turmeric powder
  • 1 ½ medium onions , peeled and finely chopped
  • 1 small bunch fresh coriander leaves, chopped
  • 1 medium beaten egg, for sealing samosa pastry
  • 1 packet samosa pads or filo pastry
  • 2 tomatoes, chopped
  • 125 g frozen peas

Steps

Making the Filling

  1. Heat the oil. In a large frying pan, heat the 4 tbsp of oil.
  2. Fry the onions. Over a medium heat, stir fry the onions for about 1 minute. Now add the spices and chilis and fry until onions are golden brown.
  3. Add the meat. Now add the minced meat and fry it until it is browned. Stir for a few more minutes and add peas.
  4. Cook the meat. Cover and cook on a low heat for 20 minutes until the meat is cooked (tender). Add oil if the pan seems to be too dry and make sure you stir it occasionally. Add salt if necessary.
  5. Turn off the heat and let the mixture cool .

Making Samosa Cones

  1. Preparing the cone . Take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and make a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush. Make sure to leave one side open to add the filling.
  2. Fill it with meat mixture. Now fill the samosa cone with minced meat. Lift and pinch the corners together and continue along the seam towards the corner. View the video to see how this is done.
  3. Cover the finished samosas with a moist cloth as you continue to make more.
  4. Deep fry the samosa gently until it they are golden in colour on each of their sides. Do not fry them fast as it may make them stiff .
  5. Serve hot with a ketchup and enjoy with your family and friends.



Things You'll Need

  • 1 frying pan or wok
  • 1 wooden or metal spoon
  • 1 dessert or tablespoon
  • 1 clean surface

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Sources and Citations

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