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Meat Samosa: The Crispy, Spiced Snack You’ll Want to Make Again and Again

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Meat samosas are one of the most beloved savory snacks across South Asia and the Middle East, offering a crispy, golden exterior and a spiced meat filling that bursts with flavor in every bite. Perfect for festive occasions, afternoon tea, Ramadan iftar spreads, or as a hearty appetizer at parties, these triangle-shaped delights are both comforting and crowd-pleasing.

Ingredients

Scale

For the Dough:

  • 2 cups all-purpose flour

  • ½ tsp salt

  • 3 tbsp oil or melted ghee

  • Water, as needed (about ½ cup), to form a firm dough

For the Meat Filling:

  • 1 lb ground beef or lamb

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 1 green chili, finely chopped (optional)

  • 1 tsp ground cumin

  • 1 tsp garam masala

  • ½ tsp ground coriander

  • ½ tsp turmeric

  • ½ tsp chili powder

  • Salt and black pepper to taste

  • 2 tbsp chopped cilantro

  • ½ cup green peas (optional, fresh or frozen)

  • 2 tbsp oil

For Frying:

  • Vegetable oil, for deep frying

Instructions

  • Make the Dough: In a large bowl, mix the flour and salt. Add the oil or ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

  • Gradually add water, a little at a time, and knead into a firm, smooth dough. Cover with a damp cloth and let rest for 30 minutes.

  • Prepare the Filling: Heat oil in a skillet over medium heat. Add chopped onions and cook until softened, about 3–4 minutes.

  • Add garlic, ginger, and green chili. Sauté for another minute.

  • Add ground meat and cook until browned, breaking it up with a spoon, about 7–10 minutes.

  • Stir in the cumin, garam masala, coriander, turmeric, chili powder, salt, and pepper. Add peas if using and cook for 2–3 more minutes.

  • Turn off the heat and stir in chopped cilantro. Let the filling cool completely before using.

  • Assemble the Samosas: Divide the dough into 8–10 equal balls. Roll each ball into an oval or circle, then cut in half to form two semi-circles.

  • Take one semi-circle, fold it into a cone shape, sealing the edge with a little water.

  • Fill the cone with about 1–2 tablespoons of meat mixture. Moisten the open edge and press to seal tightly. Repeat with the remaining dough and filling.

  • Fry the Samosas: Heat oil in a deep pan over medium heat (around 350°F/175°C).

  • Fry samosas in batches, turning occasionally, until golden brown and crispy—about 5–6 minutes per batch. Drain on paper towels.

  • Serve hot with mint chutney, tamarind sauce, or your favorite dipping sauce.

Find it online: https://cookingworthy.com/meat-samosa-the-crispy-spiced-snack-youll-want-to-make-again-and-again/