Meat samosas

How to prepare meat samosas.

Samosas are an appetizer recipe  within traditional Asian cuisine.

Although traditionally it is usually a vegetarian dish, there are variations in which these types of dumplings are filled with chicken or lamb meat.

Today we have prepared some of the latest meat samosas, a perfect option to accompany a Hindu-style dinner, with chicken curry with basmati rice , a tahl or lentil curry  and some exotic salads.

The original recipe is the vegetable samosa consisting of a kind of vegetarian dumplings stuffed with potatoes, peas and other cooked vegetables, seasoned with curries and cooked with clarified butter, ghee.

All this filling is wrapped in a super crispy dough, which is originally prepared with maida flour, a wheat typical of regions of India.

In these samosas we have replaced the potato and the peas with minced chicken meat. Maintaining the essence of this dish with all its condiments and dressings.

We can use phyllo dough to prepare samosas since it is perhaps the most similar dough that we can commonly find in our country, due to its thinness and crispness. The custom is to accompany the samosas with some type of yogurt sauce or with chanti sauce .

It is a very simple dish to prepare that will allow us to enjoy chicken dumplings in a very different way , giving it all the flavor and aromas of the great Asian cuisine.

Preparation of the filling of the meat samosas

1. In a large skillet, heat 2 tablespoons butter until melted. Add the garlic and onion, cut into small cubes.
2. Fry over medium low heat until the onion has started to soften.
3. While the vegetable is cooking we prepare the spices. In a mortar, crush the cumin and coriander seeds and, with a grater, grate the ginger.
4. Add all the spices to the pan, the grated ginger, the cumin, the coriander seeds, the garam masala and the turmeric.
5. Stir well so that all the aromas and flavors of the spices come off and continue cooking until the vegetables are soft.
6. Add the minced chicken meat. This time I have crushed it at home with a kitchen robot, but you can perfectly ask your butcher for it.
7. Without stopping stirring, mix the meat with the rest of the ingredients, salt and cook for about 6-7 minutes.
8. Add the crushed tomato and the chopped fresh coriander. We continue to cook for about 20 minutes over medium low heat, stirring occasionally.
9. In the last minutes we add the fresh coriander, well chopped.
10. We reserve and let the mixture cool before starting to prepare the samosas.

Preparation of meat samosas. Frying and final presentation

1. We spread a sheet of phyllo dough and cut it lengthwise into strips of about 10 cm. Wide.
2. We paint one of the sides of the pasta strip with beaten egg that will serve as glue for the samosas.
3. Place a tablespoon of the meat filling on the end of the strip of phyllo dough and fold the dough into a triangle until it is closed.
4. In the photographic step by step we can see how to make samosas with their characteristic triangular shape.
5. When we have all the samosas assembled we proceed to fry them in abundant sunflower oil.
6. When we see that they are golden brown, we turn them. Then we remove to a tray with kitchen paper to remove the excess oil.
7. We serve the samosas warm or even cold.
8. Accompanied with basmati rice and a sauce of yogurt, fresh coriander, lemon and minced garlic, they will be spectacular.

Be sure to enjoy all the recipes with meat that we have on the blog. You can see all the photos of the step by step  in the next album .

Tips for some yummy samosas

• We can substitute the sunflower oil from the dough for clarified butter or lard.
• The original recipe of the dough is prepared with flour of a type of wheat, the maida, today I have prepared them with something that we can find in all supermarkets, phyllo dough . So they are quite easy to prepare.
• If you want to make the dough at home, you can follow the potato samosas that we have on the blog. Where we explain step by step how to make the original dough for samosas.
• In case you are very fond of spicy, increase the number of chilies to a maximum of two. On the contrary, we can do without the chili if the spiciness is not ours.
• When frying, it is important to immerse the samosas completely in oil, so the best container for this is a deep saucepan.