Spices Used:

1 tsp turmeric

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp garam masala

½ tsp ground black pepper

Optional: chilli flakes (for mild heat)

Ingredients

Mince Filling:

500g beef or lamb mince

1 small onion, finely diced

2 tsp ginger & garlic paste

1 tsp turmeric

1 tsp ground coriander

½ tsp cinnamon

½ tsp garam masala

Salt & pepper to taste

1 tsp lemon juice

2 tbsp fresh coriander leaves, chopped

Pastry:

Samoosa pastry sheets (frozen or fresh)

Flour + water paste (for sealing)

Frying:

Sunflower oil for deep frying

Method:

Step 1: Make the filling
In a large frying pan, heat a little oil and sauté the onion until soft and lightly browned. Add the ginger & garlic paste and cook until fragrant — about 2 minutes.

Add the mince and cook over medium-high heat until browned and cooked through. Use a spoon to break it up finely. Stir in all spices and continue to fry until the mixture is completely dry. This is crucial — wet fillings make soggy samoosas.

Once dry, remove from heat and mix in lemon juice and chopped coriander. Let the mixture cool completely before folding.

Step 2: Fold the samoosas
Lay a pastry strip flat. Add 1 heaped teaspoon of filling near the edge. Fold into a triangle, tucking as you go. Seal the final flap with flour paste. Repeat until the filling is used up.

Step 3: Fry to golden perfection
Heat oil in a pot and fry the samoosas in batches until golden brown and crispy. Don’t overcrowd the pot. Drain on paper towels.

Serving Suggestion

Best served hot and crispy, alongside a small bowl of green chutney, sweet chilli sauce, or apricot jam with chilli flakes. For a party platter, pair with other savouries like chilli bites or half-moons, and offer a cooling yoghurt-mint dip to balance the spices.