Samosas

Samosas

26
Kimber 15

"These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!"
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Ingredients

50 m servings 105 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  2. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  5. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

26
  1. 37 Ratings

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Most helpful positive review

This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.

Most helpful critical review

Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.

This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.

This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would also recommend trying it with other ground meats. Perfect blend of spices, and given that it's a s...

Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.

I used another pastry I really liked and added potatoes and more spices, but this recipe is really a great idea on its own.

I used ground turkey instead of the lamb and it was excellent!!

I was hoping to get the taste of the samosas that I had some years ago, but using this recipe didn't do it. Unless you use an awful lot of garam masala, the cost of this multi-spice isn't worth...

Good recipe. I was not sure whether the recipe called for 1/4c water or 1/4 + up to 1/4, but I did the dough in the food processor and used over 1/2 cup. I only had enough dough for 16 samosas...

It does take a bit of work, and my stuffing wasn't quite as good as I hoped. But the dough recipe was perfect! I think I would use larger circles of dough next time I make this.

This is delicious. I've made it several times now for my guests and each time they get eaten up very quickly.