Samosas are a much loved appetizer all across India. However, what sets the Goan samosa separate, is the meat filling. Meat samosa are popular with Goans, be it after a laadin (prayer at a cross), picnics or just because. My Anil Kaka used to make really good mutton samosas. I remember relishing those small, delicious bites of goodness evvery time we had a get together at his place.
When I came to the USA, this was one of the first things I learnt to make on my own. I have lost count of how many samosas I have made for potlucks! I remember sitting all night with Mayur and filling the samosa, waking up early to fry them and they were always a hit!! Now that I have become a little health conscious, I try to avoid making them altogether. However, Mayur requested me to make them after years so I could not say no. I tried frying them in the air frier and they were equally good with way less calories 😀 I had a happy husband and a happy me 🙂
They are a great make ahead snack for parties (when we can have them again that is!). I have made a big batch and frozen them in the past too. If you want to make cocktail samosas, bring the narrower pastry sheets. Enjoy with your loved ones 🙂
What you will need:
| Ingredients | Quantity |
|---|---|
| Chaat Masala Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Finely Chopped Onions | 1 cup |
| Finely Chopped Tomatoes | 1/2 cup |
| Freshly Chopped Cilantro/Coriander | 1/2 cup |
| Garam Masala Powder | 1 teaspoon |
| Ginger Garlic Paste | 2 tablespoons |
| Kashmiri Chili Powder | 2 teaspoon |
| Kheema/ Minced Meat | 500 grams |
| Oil | 1 tablespoon |
| Pastry Sheets | 25 |
| Salt | 1 teaspoon |
| Turmeric Powder | 1 teaspoon |
How to make it:
- Heat the oil in a pan. Add cumin seeds and ginger garlic paste, and saute. Next add in the onions along with salt to hasten the cooking process. Cook till the onions begin to brown.
- Add kashmiri chili powder, turmeric, coriander powder, cumin powder, chaat masala powder, garam masala powder and saute for a minute. Add in the tomatoes. Cook for at least 10 minutes till most of the water evaporates.
- Next, add in the kheema. Mix everything well. Cover and cook till the kheema is done, stirring occasionally.
- Add in the coriander. Mix well. Let the filling cool.Â
- If you plan to fry the samosas, heat the oil while you are making the samosa.
- Place a little bit of filling on one end of the pastry sheet and fold per instructions on the package. Add a little water to the edge to seal it.
Samosa folding technique - Fry the samosas on a medium heat. If you are like me and would like to make them healthier, just fry them in the air frier. Place them in the air frier pan, ensuring that they don’t touch each other. Fry for 7 minutes at 245 degree F. Flip and fry them for another 2 minutes at the same temperature. You won’t even be able to tell the difference since minced meat is rich in fat and will leave the fat while it is air frying.Â
- Enjoy with ketchup!