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
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
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. 🙂
Aslm, tnx so much for all ur
Aslm, tnx so much for all ur recipes. I’ve tried some of them and enjoyed them. Pls what is garam masala?
W/Salaam, thanks. It is a
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
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……
Hi, thank you so much!
Hi, thank you so much! Normally wraps are sold at supermarkets in the refrigerated isles.
what is the difference in
what is the difference in dhana jeera and grinded jeera as shared in the recipe?
Dhana jeera is a spice
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. 🙂
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
W/Salaam, please check on
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.
May I know the size of the samosa wrap↔️↕️
W/Salaam, that is usually up
W/Salaam, that is usually up to you depending on what size you want the samosas.
A/alkm fauzia, thanks for the
A/alkm fauzia, thanks for the recipe, just wanted to ask how do u make the paste for folding samosa?
W/Salaam, mix a bit of plain
W/Salaam, mix a bit of plain flour with some water to form a thick paste and use that. 🙂
Assalamu Alaikum many thanks
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
W/Salaam, yes you can…keep
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. 🙂
Can all purpose flour be substituted with bread flour as the stores where I come from don’t really stock all purpose flour
Yes that is fine.