Meat Samosa

A samosa is a stuffed, deep fried snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia and Africa. It generally consists of a fried triangular, pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, can vary considerably, although it is mostly triangular. Samosas are often served with chutney,generally as an appetizer. Given the popularity of Indian cuisine, samosas are widely available in Indian restaurants and snack-bars in Europe, North America, Asia and Africa.

While samosas are traditionally fried, many people  prefer to bake them, as this is more convenient and healthier. 

In many countries samosa is sold as a street food.

Samosa is not an easy food to make.  You need a lot of practice to make it.  Now a days you can buy the pastry at an Indian grocery store and some supermarkets.

Meat Samosa








Makes about 20


  • 1               package samosa pastry
  • 1               lb ground beef
  • 1/4            cup water
  • ½              tsp salt
  • ½              tsp crushed ginger
  • ½              tsp crushed garlic
  • ½              tsp crushed green chilies
  • ½              tsp freshly ground black pepper
  • 1               tsp freshly ground cumin
  • 1               tbsp chopped cilantro
  • 1               large onion finely chopped.
  • 1/2            tsp  garam masala
  •                  Few leaves of mint finely chopped.


  • 3               tbsp white flour
  • 4               tbsp water


  1. Cook meat on medium heat with ¼ cup water.  Stir and break the meat until the meat changes color.
  2. Add all the spices and cook till meat is dry and cooked.
  3. When mixture is cool add chopped onions, cilantro, mint and garam masala.
  4. Make a paste with flour and water.
  5. Fold according to the diagram. 
  6. Fold the small side in half and mark the center
  7. Fold C to F
  8. Apply the paste over this diamond.
  9. Fold A to E
  10. Fill the pocket with meat mixture.
  11. Apply paste to the flap. Close the pocket fold and seal.
  12. Deep fry.


Samosa wraping

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