🥟 Meat Samosa

Name: Meat Samosa
Total time: 60 min
Yield: 4
Cuisine: India · South Asia
Ingredients: 200 g wheat flour; 3 tbsp oil for the dough, plus oil for deep-frying; 300 g minced beef; 1 onion, finely chopped; 100 g green peas; 1½ tsp garam masala; salt, about 80 ml water

Origin: India · South Asia

384kcal

per serving · 120 g

320kcal

per 100 g

13 gProtein11 g / 100 g

22 gFat18 g / 100 g

35 gCarbs29 g / 100 g

Meat samosas are crisp, triangular pastries filled with minced beef, onion and green peas spiced with garam masala. The thin wheat shell blisters and crackles in hot oil, while the filling stays moist and fragrant. They are served hot as a snack or starter, usually with a tangy chutney or a squeeze of lemon.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: minced beef

Not veganbecause of: minced beef

Contains glutenbecause of: wheat flour

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

wheat flourminced beefonionpeasgaram masalaoil

Recipe

4 servings60 min

Ingredients

200 g wheat flour
3 tbsp oil for the dough, plus oil for deep-frying
300 g minced beef
1 onion, finely chopped
100 g green peas
1½ tsp garam masala
salt, about 80 ml water

Method

Rub the flour, salt and 3 tbsp oil together, add water and knead a firm dough; rest 20 minutes.
Fry the onion, add the beef and cook until browned, then stir in the peas, garam masala and salt and cook 5 minutes; cool.
Divide the dough into 6 balls, roll into ovals, cut in half and fold each half into a cone.
Fill the cones, seal the edges with a little water and press closed.
Deep-fry at about 170 °C for 6–8 minutes, turning, until golden and crisp; drain on paper.

How to make it lighter

Bake the samosas at 200 °C brushed lightly with oil instead of deep-frying to cut a lot of fat.
Use lean minced beef and add more peas to the filling.
Count every samosa: one medium samosa is a snack, three are closer to a meal.

History

Filled fried pastries known as sambusak were described in medieval Persian and Arab cookery and are thought to have reached South Asia with traders and cooks from the Middle East and Central Asia. In India the samosa became a staple street food, with meat versions especially common in Muslim cooking traditions. Similar pastries are eaten today from East Africa to the Gulf.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →