Meat Samosa Recipe

Prepare aromatics

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle 10–15 seconds until fragrant. Add the finely chopped onion and sauté 5–7 minutes until soft and beginning to brown.

Add minced garlic, grated ginger and chopped green chili. Sauté 1 minute until fragrant.

Add the ground chicken to the pan. Break it apart with a spatula and cook on medium-high heat until no longer pink, about 6–8 minutes.

Stir in 1 tsp ground coriander, 1 tsp garam masala, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Cook 2–3 minutes to toast the spices and allow flavors to combine.

If the mixture looks dry, add 1–2 tbsp water and cook off excess moisture so filling is dry enough to hold shape but not wet. Remove from heat and stir in 1 tbsp lemon juice and 1 cup chopped cilantro. Adjust seasoning to taste. Let the filling cool completely (30–45 minutes) before assembling so it doesn't steam through the pastry.

Make dough

In a mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp vegetable oil or melted ghee and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add up to 1 cup cold water, mixing to form a firm, smooth dough. Knead 2–3 minutes to develop pliability. Cover with a damp towel and rest 30 minutes at room temperature.

Prepare sealing paste (optional)

Mix 2 tbsp flour with 2 tsp water to make a runny paste; set aside. This will act as glue to seal samosas.

Shape samosa wrappers

Divide rested dough into 10 equal portions (about 35–45 g each). Roll each portion into a ball and flatten into an oval. Using a rolling pin, roll each ball into a thin circle about 6–7 inches (15–18 cm) diameter. Cut each circle in half to form two semi-circles.

Take one semi-circle with straight edge toward you. Form a cone by bringing the straight edge ends together and overlapping slightly; press to seal with a little water or sealing paste along the overlap. Fill the cone with 1.5–2 tbsp cooled chicken filling, leaving space to seal the top. Dab sealing paste or water along the open edges and pinch firmly to seal completely into a triangular pocket. Repeat with remaining wrappers and filling, keeping assembled samosas under a damp cloth to prevent drying.

Heat vegetable oil in a deep heavy-bottomed pot or deep-fryer to 170–180°C (340–355°F). To test without a thermometer, drop a small piece of dough: it should sizzle and rise gradually without browning immediately.

Fry samosas in batches of 4–6 (depending on pot size) without overcrowding. Gently lower them into hot oil and maintain temperature around 160–170°C (320–340°F) for an even golden brown and fully cooked filling. Fry, turning occasionally, until golden brown and crisp, about 5–7 minutes per batch.

Use a slotted spoon to transfer samosas to a plate lined with paper towels to drain excess oil. Let cool 2–3 minutes before serving so the pastry sets and filling settles.

Serve hot with chutney (mint-coriander chutney or tamarind chutney) or yogurt-based dip.