Samosa is a deep-fried snack made of an all-purpose flour dough (locally known as maida) and stuffed with a filling. The filling can be vegetarian or non-vegetarian, such as a mixture of boiled and diced potatoes, peas, onion, lentils, ginger, and spices, or meat like lamb or beef. The samosa is fried in vegetable oil or ghee until golden brown. It is often served hot, along with fresh green chutney, such as mint or coriander chutney and tamarind chutney.
The ingredients for these samosas are simple and very easy to find in most supermarkets. You will also need phyllo pastry sheets, vegetable oil, and some other household staples.
To make the samosas, start by mixing the ingredients for the filling. You want to add a little water to the ground lamb to make it moist, but not so much that it becomes greasy or gritty. Then stir in the other seasonings: kosher salt, Indian chili powder, red pepper flakes, and garam masala. Taste and adjust as needed.
Once the filling is ready, place a phyllo sheet on a flat surface and brush it with melted butter. Then fold one of the edges over to meet the bottom edge, forming a triangle. Repeat the process on the other three sides of the triangle, sealing the edges well to prevent leakage.
Once all the samosas are filled and sealed, they can be placed in a ziplock bag and frozen for up to 4 months. Before frying, allow the samosas to thaw at room temperature for 30 minutes or so. Fry the samosas in small batches to avoid overcrowding the pan and letting them cook unevenly. سمبوسة لحم