Go Back
–+ servings

Samosas Recipe

This savory samosa recipe features a flaky, golden crust filled with fragrant spiced ground meat, perfect for snacks, appetizers, or party bites.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Course Appetizer, Snack
Cuisine Indian, Middle Eastern, South Asian-Inspired
Servings 4 to 6 people

Equipment

  • Medium skillet
  • Medium saucepan for frying
  • Rolling Pin

Ingredients
  

For the Filling:

  • 2 tablespoons ghee
  • 1 large onion finely chopped
  • 2 teaspoons kosher salt divided
  • 1 pound lean ground meat (lamb, beef, or venison)
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons ground sumac
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander seed
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cloves
  • Vegetable oil such as soybean or sunflower, for frying

For the Dough:

  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup ghee, melted
  • ½ cup water
  • Optional: Chutney for serving

Instructions
 

  • Make the filling: In a medium skillet over medium heat, melt the ghee. Add chopped onion and 1 teaspoon of kosher salt; cook until browned, about 8 minutes. Raise heat to high, then stir in ground meat and ginger. Add remaining salt, sumac, pepper, coriander, cardamom, cumin, and cloves. Cook while stirring occasionally until meat is well done and dry, about 8–10 minutes. Break up the meat finely and remove from heat to cool completely.
  • Prepare the dough: In a large bowl, whisk flour and salt. Pour melted ghee into the flour and mix using a spoon. Rub mixture between your palms for 2–3 minutes to incorporate the ghee. Add water and form into a dough ball, adding more water if needed. Knead on an unfloured surface for 10 minutes until smooth. Cover with a damp cloth and let rest for 25 minutes.
  • Shape the dough: After resting, knead dough on an unfloured surface for 3–4 minutes. Divide into 6 equal pieces; keep covered with a damp cloth. Lightly oil your surface and roll each piece into a wide oval (about 8x6 inches). Cut each oval in half crosswise.
  • Form the samosas: Dip fingers in water and wet the curved edge of one dough half. Wrap into a cone and seal the edge. Fill the cone three-quarters full with meat mixture. Wet and seal the open edge by folding and pressing shut. Shape to stand upright. Repeat for all samosas. Cover and chill for 10 minutes.
  • Fry: Heat oil in a medium saucepan to 350°F, about 3 inches deep. Carefully lower chilled samosas into hot oil. Fry undisturbed for 2–3 minutes until they float. Stir gently, then after 10–12 minutes, raise heat to medium-high and fry until golden. Remove and drain on paper towels. Serve warm, with or without chutney.

Notes

  • Samosas can be made ahead and chilled before frying.
  • Adjust spice levels to taste or substitute meat with a plant-based filling.
  • Use a thermometer to maintain consistent frying temperature for best results.
Keyword best samosa dough, crispy samosa tutorial, easy samosa filling, fried samosas with chutney, ghee samosas, homemade samosa recipe, how to make meat samosas, Indian party snacks, lamb samosa recipe, meat-filled pastry snack
Tried this recipe?Let us know how it was!