Whether you prefer traditional or unconventional fillings (or both), there’s nothing quite like the aromatic goodness of homemade samoosas. In our home, we savour the harmonious blend of flavours rather than overwhelming heat or curry-like intensity. While I personally enjoy a variety of blended masalas, using a samoosa masala blend or roasted masala will do the trick just as well. One secret to achieving crispy samoosa leaves lies in keeping the filling as dry as possible. This keeps the leaves or “pur” wonderfully crispy during the frying process.

Makes: Approx. 70 to 80, depending on the size of the pur (samoosa leaves)

FOR THE BEEF OR LAMB MINCE SAMOOSAS:

500g beef or lamb mince

1 Tbsp (15 ml) olive oil

2 large or 3 medium onions, finely chopped

2-3 green chilies, finely chopped

2 Tbsp (30 ml) garlic and ginger paste

2 tsp (10 ml) Pakco roasted masala / curry powder

1 tsp (5 ml) Atchar masala

1 tsp (5 ml) Kokni Masala

1 tsp (5 ml) Leaf Masala

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

Salt to taste (approximately 2 teaspoons – 10 ml) sea salt flakes

1 bunch of fresh coriander leaves, finely chopped

PREPARING THE MINCE FILLING:

1. Heat olive oil over medium to high heat in a pan.
2. Add the mince, breaking it apart with a wooden spoon or spatula.
3. Cook for 8 to 10 minutes until the water has evaporated and the mince appears slightly dry and crumbly.
4. Remove the pan from heat and add the garlic and ginger paste.
5. Give it a good stir and transfer the mixture to a bowl.
6. Set it aside for approximately 40 minutes or until completely cooled.
7. Preparing the onions:

– Place the chopped onions onto a kitchen towel.

– Squeeze out any excess moisture to ensure dryness.

8. Add all the ingredients, including the prepared onions, to the bowl with the cooled mince, garlic, and ginger, and mix thoroughly.

Happy cooking!