Few snacks are as versatile as the samosa. While they are stunning when served hot , they are equally good cold. It is best to serve them with lemon wedges when they are freshly fried. They should be served with dipping sauces like sweet and sour tamarind sauce or Chilli mayo when cold . Similarly , they are also good served with chutneys.
Ingredients
Filo pastry – one pack
Minced meat – 500 grams ( beef or lamb)
Onion – one medium ( 10mm dice)
Ghee – one tablespoon ( see note)
Vegetable oil - 500 ml
Chilli powder – one teaspoon
Green chillies – 2 to three
Curry powder – one tablespoon
Turmeric – one teaspoon
Ginger paste two teaspoons.
Garlic cloves – two
Salt to taste
Three lemons - cut into wedges.
Instructions
Heat the ghee (or oil) to medium heat. Add the garlic and ginger. Sautee for a minute
Add the green chillies fry for another minute.
Add the salt, curry and chilli powders and allow the spices to cook through ( about five minutes)
Add the mince and turmeric.
Fry until all pinkness has disappeared, until almost dry
Add the onions and cook until the mince is beginning to brown. The onions should still be crisp at this point.
Cut the pastry into 7cm x 30cm strips. Fold into the traditional triangle shape and fill the samosas by following the instructions here Folding and filling samosas
Once the samosas have been folded and filled, heat the vegetable oil. Fry the samosa until golden brown and crisp
Drain way the excess oil on kitchen towels
Serve with lemon wedges.
Notes
This recipe yields 35 to 40 samosas
Keywords: Samosas with chillies
Nutrition Information
Serving size: 35 g Calories: 75 Fat: 4 g Saturated fat: 2 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 0 g Sodium: 78 mg Fiber: 0 g Protein: 4 g Cholesterol: 14 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/recipes-from-india/samosa/