Aunty Sadia's Samoosas

30/05/2026

30/05/2026

Late post

25/05/2026

Happy Monday 😊

22/05/2026

22/05/2026

How to make mince samoosas

Ingredients
Mince: 500g - 1kg beef, lamb, or chicken mince
Onions: 2–6 large onions, extremely finely chopped (more onions make it succulent)
Spices:1 tsp ginger & garlic paste1 tsp turmeric1–2 tsp curry powder or masala (Kashmiri masala recommended)1 tsp garam masala1 tsp cumin powder/seeds1 tsp coriander powder
Chilli powder or crushed chillies to tasteHerbs: 1 cup fresh coriander (dhania), chopped; fresh mint (optional)
Fat: 1 tbsp ghee or oilSeasoning: Salt to taste

InstructionsCook the
Mince: In a pan over medium heat, cook the mince, stirring to ensure it breaks up and stays crumbly. Add garlic, ginger, salt, and dry spices (turmeric, masala, cumin, coriander).
Dry it Out: Cook until all water has evaporated, as a dry mixture prevents soggy samosas.
Add ghee/butter to make it fragrant.
Prepare Onions: Finely chop the onions and optionally squeeze them in a cloth to remove excess water, then add to the meat.
Cook for only 1–2 minutes, or mix them in raw (some recipes prefer raw onions to keep them crisp).Add Herbs & Cool: Remove from heat, stir in fresh coriander/mint, and let it cool completely.

Fold & Fry: Seal with a thick flour paste (flour mixed with a little water), then fry in hot oil until golden.

21/05/2026

Throw back