How to Make a Meat Samosa

Meat samosa is a popular street food in India, Bangladesh and East Africa. It is a dish of fried pastry with a savory filling like minced meat, vegetables, or lentils. It is served with a variety of chutneys as a snack or appetizer. It is often a vegetarian dish but can also contain lamb, beef or chicken.

The samosa can be made with either fresh dough or store-bought pastry. Typically the dough is made from wheat flour (maida) but it can be substituted with other types of flour. The most popular is sorghum flour. Other types of flour include maize, rice flour and potato flour. The pastry is usually a light, flaky type such as puff pastry, filo or egg roll wrappers. It can be fried in vegetable oil or in ghee, the Indian version of clarified butter.

Samosas are a great snack to have on hand for unexpected guests. These can be reheated in the oven or microwaved. They are especially tasty with a mint, tamarind or green coriander chutney.

Be sure not to overfill your samosas. This can lead to leaks. It is also important to seal the samosas correctly, as this will help keep them crisp. The easiest way to do this is to use a small amount of water on your finger. Press the water into the edge of your samosa to seal it. You can also mix a bit of wheat flour with water to make a samosa sealing paste. سمبوسة لحم

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