Samosa- India

Nutrition Information
  • Serves: 35
  • 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 type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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.
  • 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.
  1. Heat the ghee (or oil) to medium heat. Add the garlic and ginger. Sautee for a minute
  2. Add the green chillies fry for another minute.
  3. Add the salt, curry and chilli powders and allow the spices to cook through ( about five minutes)
  4. Add the mince and turmeric.
  5. Fry until all pinkness has disappeared, until almost dry
  6. Add the onions and cook until the mince is beginning to brown. The onions should still be crisp at this point.
  7. 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
  8. Once the samosas have been folded and filled, heat the vegetable oil. Fry the samosa until golden brown and crisp
  9. Drain way the excess oil on kitchen towels
  10. Serve with lemon wedges.
This recipe yields 35 to 40 samosas

Keywords: Samosas with chillies