Mince samosas are a popular snack in many South Asian and Middle Eastern cuisines. They are savory pastries filled with a spiced mixture of ground meat (usually beef or chicken), onions, and a blend of aromatic spices. Here's a recipe for making delicious mince samosas:
Ingredients:
For the Filling:
250g minced meat (beef or chicken)
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chilies, finely chopped (adjust to your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
2 tablespoons cooking oil
Fresh coriander leaves, chopped (optional)
For the Samosa Dough:
2 cups all-purpose flour
1/4 cup vegetable oil or ghee (clarified butter)
A pinch of salt
Water, as needed
For Frying:
Vegetable oil for deep frying
Instructions:
For the Samosa Dough:
In a mixing bowl, combine the all-purpose flour and a pinch of salt.
Add the vegetable oil (or ghee) and mix it into the flour using your fingers until the mixture resembles breadcrumbs.
Gradually add water, little by little, and knead the dough until it becomes smooth and firm. You should be able to form a ball without it cracking. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
For the Filling:
Heat 2 tablespoons of cooking oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn translucent.
Add minced garlic, minced ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
Add the ground meat and cook until it's no longer pink and starts to brown.
Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt. Stir well and cook for a few more minutes until the meat is cooked through and the spices are well incorporated.
If you like, add chopped fresh coriander leaves for extra flavor. Remove the filling from the heat and let it cool.
Assembling the Samosas:
Divide the rested dough into small lemon-sized balls and roll them into circles, about 6 inches (15 cm) in diameter. You can use a rolling pin to make them thin.
Cut each circle in half to make semi-circles.
Take one semi-circle and fold it into a cone shape. Seal the edge with a little water to form a triangular pocket.
Fill the cone with the cooled mince filling. Be careful not to overfill.
Seal the open edge by folding it over and pinching the edges to secure it. You should have a triangle-shaped samosa.
Frying the Samosas:
Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
Carefully slide the prepared samosas into the hot oil, a few at a time, without overcrowding the pan.
Fry the samosas until they turn golden brown and crispy, turning them occasionally for even frying. This should take about 5-6 minutes.
Remove the fried samosas with a slotted spoon and place them on paper towels to drain excess oil.
Serve hot with your favorite chutney or dipping sauce.
Enjoy your homemade mince samosas as a delicious snack or appetizer!
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