Samosas

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Servings 
Makes 50-60 samosas

Samosas are a firm favourite of mine. These crispy crunchy fried snacks can be filled with any (dry-ish) filling, my personal preference is this spicy cooked mince meat. 

Ingredients for Filling
1 kg
beef mince
(or you can mix lamb and beef)
500 gm
onions, finely diced
(you can reduce one or two if you prefer less onions)
juice of 1 lemon
2 tbsp
dhana jeera
(combination of cumin and coriander powder)
1 tbsp
grinded cumin powder
1 tsp
garam masala
1 tsp
turmeric powder
1 bunch of fresh coriander, chopped
1 tsp
garlic paste
1 tsp
ginger paste
salt to taste
2-3
green chilies, chopped
1 tbsp
butter
Ingredients for Wraps
1 ½ cups
all-purpose flour/maida
1 tsp
salt
water as needed
oil and flour for layering
Instructions 

Place the cleaned/washed and drained mince in a deep pan, add the ginger, garlic, chillies, salt, spices (save the garam masala for last), half of the chopped coriander and half of the lemon juice.

Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that's fine....it will make the mince taste better.

Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions colour. Do not over-cook, just stir the mixture around for about 3 mins and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the tbsp. of butter, the remaining coriander, some garam masala and the remaining lemon juice. Mix the lot together, the mince's heat will melt the butter and release the lovely aroma of the coriander and garam masala, make sure it gets mixed in thoroughly. Adjust salt and chillies.

The mince will look like THIS.

Let the mixture cool and wrap in samosa wraps! This is how to fold samosas: Folding Samosas

Samosa Wraps

I always prefer to buy ready-made samosa wraps, but here is the recipe if you want to make them at home.

Mix the flour and salt, then knead with the water into a somewhat hard/firm dough. We don't put oil in this dough....try and knead it as much as possible, but make sure it's a harder dough than the usual soft/sticky dough which you would do for buns.

Leave the dough covered for about 15 mins, then divide into 6 equal sized balls.

Roll each ball out thin, to the size of a dinner-plate. Once all are rolled out, place the first circle, apply oil on the top side very thoroughly (make sure the oiling is done evenly) then sprinkle some flour. Take the 2nd circle, apply oil on both sides of it and pile it on the first circle. Again sprinkle flour. Keep going like this until you have piled all 6 circles one on top of the other making sure you don't forget to oil and flour in between (to help separate them later).

Once all are done, roll out this pile to a slightly bigger size making sure it is as even in thickness as possible.

Heat a large flat roti tava (or even a flat cooking pan's cover if you don't have a big enough pan). Make sure the heat is on very low. Place your rolled out pile on the tava and keep turning it and moving it around n turning it over fairly often so that it doesn’t over-cook. If it over-cooks the layers wont separate later. You can keep switching off the stove every so often so that the heat is not too much.

Once you find the topmost layers slightly done with tiny bubbles n very light brown patches, peel them out gently n carefully, then lay them aside on a soft cloth and keep them covered. Continue heating the pile and keep peeling off the layers one by one until all the wraps are done and separated from the pile. Divide each wrap into three sections each and use for wrapping your samosas. :)


Comments

Personally, I find your kitchen fun to be very useful. Jazakallah khairan for your contribution.

Hanifa

Wow sisters,jzklhr 4 dis wonderful site.rilly rilly appreciate ur efforts**hugs**

making of samosa as in the samosa wraps is very confusing....why layer and put on tava....why not do it individually....and it will be round in shapr hw do we fold it....explain

Fauzia's Kitchen Fun's picture

Samosa wraps are VERY thin. Making/cooking them individually will make them dry out and not be usable because they will tend to crack as you fold. Each round is cut into three pieces, folding is perfectly easy to do with each piece. Even the top and bottom two which have a slightly curved edge.

Nice one Fauzee keep it up

salaam fauzia

Am going to try your samosa recipe inshallah today- but i wanted to know what is dhana zeera?...

Fauzia's Kitchen Fun's picture

W/Salaam, combination of cumin and coriander powders.

i loved it

Realy appreciate your work

once the samosas are folded can they be stored and fried later on. or the would lose their shape.

Fauzia's Kitchen Fun's picture

Yes you can freeze and fry when needed.

I LOVE the way u do u thing am a great fun of u .it up with the goodwork

aslm alykm was visiting some blogs like urs ther is woman she copied evrthing from ur blog and paste to hers i mean everything may visit her rabella.blogspot something like that

Fauzia's Kitchen Fun's picture

W/Salaam, many thanks for bringing this to our attention, we will be looking into this immediately. :)

Can I skip the butter?

Fauzia's Kitchen Fun's picture

Yes you can.

Salam,nice work keep it up.dnt undrstnd d process of piling up nd rolling it out 2 make it thicker,wont all d layers get mixed up again nd become flat?Is it dat afta piling up u seperate dem nd heat in d pan or wot?rily confused.

Fauzia's Kitchen Fun's picture

W/Salaam, no the layers will remain separated due to the oil and flour used between the layers. Heat the whole pile then separate one at a time as you heat.

hi fauzia can i get instant reply... m making samosas rt now... and i made th elayers myself...they looked pretty well..bt when i started i was not able to seal them...moreover..while frying they are getting blisters on samosa skin...wht to do????

Fauzia's Kitchen Fun's picture

I can only respond when am online dear, and am only online for certain periods of time over the day, am not online throughout so I cannot always give instant replies. :) Are you using a flour and water paste to seal them? Maybe the paste is either too thin or too thick, make sure it is of spreadable consistency but not too watered down. As for the blisters during frying, that only happens when the heat of the oil is too high. Keep the heat on medium to low and the oil should not be very hot when you put the samosas into it.

Assalam aleykum
i used readymade manda and i put kima after folding it,i waited for a while but when i fried them everything opened i dont know what went wrong may be you can help me please as to y the manda opend.Thanks

Fauzia's Kitchen Fun's picture

W/Salaam, maybe the sealing was not firm enough, the paste needs to be a bit thick and sticky so it seals the wraps properly. Try to re-do the ones that are not yet fried and see if that helps. Use plain all purpose flour with water, mix it well so it becomes gluey.

Asalam aleykum thanks for the reply i tried all the procedure and the paste was thick when i fold the manda but the problem is when frying them it opens in the oil.thanks

Rizi's picture

I'm trying your recipes at home... all are tasting awesome... thanking for your recipes I would like to request you to add some more recipes of short eats or appetizers as Ramadan is close by.

nice one mashallah

How many samosa's can we make from this??

Fauzia's Kitchen Fun's picture

Around 50.

Jazak Allah for sharing all your recipes. ..whatever I've attempted so far has been appreciated at home. I'm encouraged to try more. May Allah bless you all.

Aslm, tnx so much for all ur recipes. I've tried some of them and enjoyed them. Pls what is garam masala?

Fauzia's Kitchen Fun's picture

W/Salaam, thanks. It is a combination of various spices, in english this spice is known as all-spice.

Hi, Fauzia i really do love your recipes cannot get enough of them,i am going to be trying them out in Dec once the kids have closed school and will give feedback which am sure will be positive,thanks so much, pls tell me where can i get the samosa wraps,i shudder to imagine trying out the dough......

Fauzia's Kitchen Fun's picture

Hi, thank you so much! Normally wraps are sold at supermarkets in the refrigerated isles.

what is the difference in dhana jeera and grinded jeera as shared in the recipe?

Fauzia's Kitchen Fun's picture

Dhana jeera is a spice combination of Coriander powder and Cumin powder (in the ratio half to half). Grinded jeera, is basically freshly roasted and grinded cumin. You can omit one and double on the other to compensate if you do not have both versions. :)

Asalamu alaikm
I made samosas but unfortunately first time I could not.... problem is that when we start to fold samosas. .. I followed ur recipe pic that how to fold samosas but I did not understand... secondly what I should use to stick the sides of rolls... I used the white egg... but the qeema came out from samosas during frying... & on what type of heat medium, low or high... plzzz help n guide me

Fauzia's Kitchen Fun's picture

W/Salaam, please check on YouTube for videos on how to close samosas. I normally prefer using a paste made with flour and water for sealing. As for frying, medium to low heat is good for samosas so they get crispy, you can then increase the heat during the last minute just to ensure they do not absorb oil.

Shazana's picture

Salam
May I know the size of the samosa wrap↔️↕️
Jzk

Fauzia's Kitchen Fun's picture

W/Salaam, that is usually up to you depending on what size you want the samosas.

A/alkm fauzia, thanks for the recipe, just wanted to ask how do u make the paste for folding samosa?

Fauzia's Kitchen Fun's picture

W/Salaam, mix a bit of plain flour with some water to form a thick paste and use that. :)

Assalamu Alaikum many thanks to you Fauzia... Pls can I use a non stick pan for the folds instead of a roti tana as I don't have it.... May Allah reward ur efforts

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can...keep the heat low so as the layers are heated enough but not totally cooked through as that would dry them out. :)