← Nouns Cooking · Indian

Ingredients

• 1 tbsp oil, for the filling
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 5 cloves Garlic, finely chopped
• 2 cm piece Ginger, finely chopped
• 2 Green chilli, finely chopped
• 450 g minced lamb or mutton (or beef)
• 1½ tsp Ground coriander
• ¾ tsp Chilli powder
• ¼ tsp Ground turmeric
• ½ tsp Garam masala
• 1 tsp Salt
• 75 g frozen peas (optional)
• 2 tbsp Mint, chopped
• 3 tbsp Coriander (cilantro), chopped
• 1 tbsp lemon juice
• 10 sheets spring roll wrappers (about 20 cm), thawed
• 3 tbsp plain flour, mixed with 3 tbsp water to a glue
• oil, for deep frying

Method

1. Heat 1 tbsp oil in a frying pan over medium heat. Sizzle the cumin seeds, then fry the onion for 5 min until soft. Add the garlic, ginger and chillies for 1 minute.
2. Add the mince and cook over high heat for 8–10 min, breaking it up, until browned and no pink remains. Stir in the spices, salt and peas and cook for 3–4 min until completely dry.
3. Stir in the mint, coriander and lemon juice and spread the filling on a plate to cool completely; warm, wet filling makes soggy samosas.
4. Cut each wrapper in half into long strips. Fold one end diagonally to make a triangle cone, fill with 1 heaped tbsp of keema, then keep folding the triangle along the strip and seal the end with flour glue. Keep the made samosas under a damp cloth.
5. Heat 5 cm of oil to about 170°C (340°F). Fry 5–6 at a time for 4–5 min, turning, until golden and blistered. Drain on paper.
6. Serve hot with mint chutney or tamarind chutney and lemon wedges.

Tips

• Freeze the uncooked samosas on a tray, then bag them; fry from frozen for 1–2 min longer.
• Contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Tea for Turmeric Archana's Kitchen