Samosa
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How to Make Meat Samosa Samosa is a commonly eaten savory snack in Pakistan, Sri Lanka, Bangladesh and India. The filling usually consists of spiced potatoes, onion, peas, coriander, lentils, minced meat, or sometimes fresh paneer. Here, we are going to substitute a minced meat filling. Ingredients 500 g minced meat (lamb, beef, chicken) 4 tbsp oil, for frying the meat 1 tsp salt, or according to taste ½ tsp chili powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala powder (see How to Make Garam Masala) 1 tsp turmeric powder 1 ½ medium onions , peeled and finely chopped 1 small bunch fresh coriander leaves, chopped 1 medium beaten egg, for sealing samosa pastry 1 packet samosa pads or filo pastry 2 tomatoes, chopped 125 g frozen peas Method 1 of 2: Making the Filling 1 Heat the oil. In a large frying pan, heat the 4 tbsp of oil.
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Samosa
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How to Make Meat SamosaSamosa is a commonly eaten savory snack in Pakistan, Sri Lanka, Bangladesh and India. The flling usually consists o s!iced !otatoes, onion, !eas, coriander, lentils, minced meat, or sometimes resh !aneer. Here, we are going to su"stitute a mincedmeat flling.Ingredients#$$ g minced meat %lam", "ee, chicken&' t"s! oil, or rying the meat( ts! salt, or according to taste) ts! chili !owder( ts! ground coriander( ts! ground cumin( ts! garam masala !owder %see How to Make *aram Masala&( ts! turmeric !owder( ) medium onions , !eeled and fnely cho!!ed( small "unch resh coriander leaves, cho!!ed( medium "eaten egg, or sealing samosa !astry( !acket samosa !ads or flo !astry+ tomatoes, cho!!ed(+# g ro,en !easMethod ( o +- Making the .illing(Heat the oil. In a large rying !an, heat the ' t"s! o oil.
+.ry the onions. /ver a medium heat, stir ry the onions or a"out ( minute. 0ow add the s!ices and chilis and ry until onions are golden "rown.12dd the meat. 0ow add the minced meat and ry it until it is "rowned. Stir or a ew more minutes and add !eas.'3ook the meat. 3over and cook on a low heat or +$ minutes until the meat is cooked %tender&. 2dd oil i the !an seems to "e too dry and make sure you stir it occasionally. 2dd salt i necessary.#Turn o4 the heat and let the mi5ture cool .Method + o +- Making Samosa 3ones(Pre!aring the cone . Take a sheet o the ready made samosa !ad or + sheets o .ilo !astry and make a triangle cone "y olding the edges around themselves and sealing the edges with the "eaten egg using a !astry "rush. Make sure to leave one side o!en to add the flling.+.ill it with meat mi5ture. 0ow fll the samosa cone with minced meat. Lit and !inch the corners together and continue along the seam towards the corner. 6iew the video to see how this is done.13over the fnished samosas with a moist cloth as you continue to make more.'7ee! ry the samosa gently until it they are golden in colour on each o their sides. 7o not ry them ast as it may make them sti4 .#Serve hot with a ketchu! and en8oy with your amily and riends.
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