Samosa

Pastry filled with a savory mixture of spiced potatoes, peas, and sometimes meat, folded into a triangular shape, and deep-fried until golden and crispy, offering a delightful combination of flaky crust and flavorful filling.

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Ingredients

For the Dough:
2 cups all-purpose flour
1/4 cup oil (vegetable or ghee)
1/2 teaspoon salt
Water (for kneading)

For the Filling:
1 lb ground meat (lamb, chicken or vegetable)
1 large onion, finely chopped
2-3 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1 cup frozen peas
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Oil for cooking

Other:
Oil for deep frying

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Method

For the Dough:
In a mixing bowl, combine the flour, salt, and oil.
Gradually add water and knead to form a smooth, firm dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For the Filling:
Heat oil in a pan and add cumin seeds.
Once the seeds splutter, add chopped onions and green chilies. Sauté until onions are translucent.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add ground meat and cook until it browns.
Add peas, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook until the peas are tender.
Remove from heat and let the filling cool down.

Assembling and Frying:
Divide the dough into equal portions and roll each portion into a ball.
Roll each ball into a thin, oval-shaped sheet.
Cut the oval into two halves to form two semi-circles.
Take one semi-circle, fold it into a cone, and seal the edges using water.
Stuff the cone with the prepared meat filling and seal the open edge, forming a triangular shape.
Repeat for the remaining dough and filling.

Frying:
Heat oil in a deep frying pan or pot.
Once the oil is hot, carefully slide in the stuffed samosas.
Fry until they turn golden brown and crispy.
Remove and place them on a paper towel to absorb excess oil.

Serve with mint chutney or tamarind sauce.