Pakistani or Indian Style samosas are very easy to make and freeze with readymade dough strips. It is one of the most popular savouries of South Asia that has been through a lot of variations since everybody likes it in a different way… some fill it up with beef mince, some with chicken mince and some with mashed potato and peas filling.
I have made them all and will share the other variations too sometimes later on. Here is the most common mince filled recipe of traditional samosas.
What You Will Need:
Mince 1/2 kg
Onion 1 large
Green chillies chopped 1 tsp
Red chilly powder 1 tsp
Ginger/Garlic Paste 1 tsp
All spice powder mix 1/4 tsp
Ground cumin 1/4 tsp
Fresh corriander leaves few
Fresh green onion cut few strips
Salt to taste
Plain flour 2 tbsp
Water as required
What You Will Do Is:
- Place onion in a pan and put the mince over it.
- Start heating it and top the mince with all the spices mentioned above, except for fresh corriander, green onion, flour and water.
- Let the mince boil until it becomes tender and water dries up.
- Make sure the entire water is finished in the pan by stirring the mince with a wooden spoon at high flame.
- Let the pan of mince cool for some time.
- Add fresh corriander and cut green onions as much as you want.
- In a separate bowl, make a thick mixture of flour and water and keep aside.
- Now take each samosa strip and fill it up with the mince you have prepared, in a triangular fashion.
- Stick the end of the samosa strip with the help of flour paste. (You can use a beaten egg for this purpose, too).
Prepare all samosas in this way and fill up a tray. You can freeze them if you want for using them later by filling them up in an air tight box.
Or keep a wok of oil and heat it up. Deep fry till samosas are golden brown.
Serve with tamarind chutney, chili garlic sauce or raita, whatever pleases your taste buds!