Samosas (Keema and Aloo)

Serves 100
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Directions

  1. 1Get your pan and spray some olive oil (not too much, as the filling needs to be dry).
  2. 2Get your pan and spray some olive oil (not too much, as the filling needs to be dry).
  3. 3Get your pan and spray some olive oil (not too much, as the filling needs to be dry).
  4. 4Add two large onions and stir until they brown.
  5. 5Add two large onions and stir until they brown.
  6. 6Add two large onions and stir until they brown.
  7. 7Add 1 kg of mince meat and stir.
  8. 8Add 1 kg of mince meat and stir.
  9. 9Add 1 kg of mince meat and stir.
  10. 10Add in your spices.
  11. 11Add in your spices.
  12. 12Add in your spices.
  13. 13Once the filling is done, you can garnish it with some coriander (if available).
  14. 14Once the filling is done, you can garnish it with some coriander (if available).
  15. 15Once the filling is done, you can garnish it with some coriander (if available).
  16. 16Get samosa pastry pads and cut them into sections.
  17. 17Get samosa pastry pads and cut them into sections.
  18. 18Get samosa pastry pads and cut them into sections.
  19. 19For the paste, use two eggs (or flour and water as an alternative).
  20. 20For the paste, use two eggs (or flour and water as an alternative).
  21. 21For the paste, use two eggs (or flour and water as an alternative).
  22. 22Fold the samosa, put in the keema and aloo filling, and use the paste to seal it.
  23. 23Fold the samosa, put in the keema and aloo filling, and use the paste to seal it.
  24. 24Fold the samosa, put in the keema and aloo filling, and use the paste to seal it.
  25. 25You can freeze your samosas for a couple of days.
  26. 26You can freeze your samosas for a couple of days.
  27. 27You can freeze your samosas for a couple of days.
  28. 28Fry the samosas until they are golden brown.
  29. 29Fry the samosas until they are golden brown.
  30. 30Fry the samosas until they are golden brown.

Ingredients

  • some olive oil
  • some olive oil
  • some olive oil
  • 2 large onions
  • 2 large onions
  • 2 large onions
  • 1 kg mince meat
  • 1 kg mince meat
  • 1 kg mince meat
  • spices
  • spices
  • spices
  • coriander
  • coriander
  • coriander
  • samosa pastry pads
  • samosa pastry pads
  • samosa pastry pads
  • 2 eggs
  • 2 eggs
  • 2 eggs

Equipment

pan

Tips

  • The filling needs to be dry, not like a curry.
  • Practice makes perfect when folding samosas.
  • For the paste, you can use flour and water as an alternative to eggs, especially if allergic.