How to make homemade samosas

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor while vegetable oil is more economical.

Add 500g of minced meat to a pan.

Add 2 teaspoons of ginger and garlic paste to the meat.

Add 3 chopped green chilies for flavor.

Add 1/2 teaspoon of red chili powder and 1/2 teaspoon of salt to taste.

Add 1/2 chopped onion to the pan.

Pour in 1 cup of water and cover the pan with a lid.

Cook on medium heat until the meat is fully cooked, then let it cool down.

Mix the cooked meat and add 1/2 teaspoon of coriander powder and 1/2 teaspoon of garam masala; mix well.

Boil 2-4 potatoes, peel them, and mash them for binding with the meat.

Combine the mashed potatoes with the meat mixture thoroughly.

Prepare a paste using 4 tablespoons of flour and water, mixing until it is liquidy.

Take ready-made puff pastry and rip off pieces to create samosa wrappers.

Fold the pastry in half and make creases for cutting.

Cut along the creases to create three equal pieces from one puff pastry sheet.

Cover the remaining pastry with a damp cloth to prevent drying out.

Take one piece of pastry and fold it in half to create a triangle.

Place the filling at the crease of the triangle.

Ensure the edges are clear of filling for sealing.

Use your finger to apply the flour paste along the edges of the triangle.

Fold the triangle over to seal it, pressing down on the edges to ensure they are sealed properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens