Meat Samosa

While I was working in Kerala, our cafeteria had options for samosa – Punjabi samosa; thick cover, potato mix filled or ‘Other’ samosa; flaky, crispy, flavor full, but…. Oily looking. I used to choose the healthier(or so I assumed) version of Punjabi samosa.

Fast forward to present, living in North India and being in ‘Samosa, Samosa every were but not an’Other Samosa to eat!!’ situation; I started craving for flaky, thin cover samosas (craving over healthy food). I hunted down and got Ready made Samosa patti(already experimented with spring roll).

Now comes the challenge- how do I transform these rectangle sheets into triangle? There are quite a few methods out there (courtesy Google) to wrap samosa, I tried the most commonly used methods – equilateral and right-angle; that’s how the wrapped samosas looks like. Hopefully pics will explain things better.

Right Angle Method

  • Fold the corner across diagonally, and seal the side and Patti leaving the join of sides open.
  • Keep folding triangles till you get open pocket to fill.
  • Seal once its filled and continue with folding. Finally seal corner.

Equilateral Method

  • Roll the corner inward to form pocket. The corner should be peaking a little out. The sides that is formed inside Patti should be equal(have drawn paste along to seal).
  • Fold it over to side. You should get a pocket to fill now. Tricky part is done.
  • Fill and seal the small flap. Followed by sealing bigger flap, roll.
  • Tuck or seal the final corner.


Equilateral seals better and has lesser rolling and sealing.
But it takes few tries to get a hang of it.
They look prettier and more professional.


  • Samosa Patti – 30-40 sheets
  • Flour
  • Water
  • Filling
  • Oil – to fry


This filling is Mummy’s recipe for cutlet, I use it for cutlets and samosas.

  • Meat – 500gm
  • Onion – 3 medium chopped
  • Ginger – 2″x 2 chopped
  • Garlic – 8-10 chopped
  • Green chilli – 4-5 chopped
  • Meat masala – 1-2tsp
  • Pepper – 1-2 tsp
  • Red chilli powder – 2Tbsp
  • Turmeric – 1/2 tsp
  • Salt
  • Boiled Potato – 150gm or 3 medium
  • Veg oil – 3-5 Tbsp
  • Curry leaf

How to

  1. Cook meat adding salt,red chilli, turmeric, meat masala and half of the chopped ginger and garlic. I pressure cooked it till the meat was cooked very well. Open and cook till gravy reduces.
  2. Once it cools pulse it in mixer/chopper, they should turn fibrous. Don’t over grind them.
  3. Heat oil in pan, add remaining ginger, garlic, green chilli, onion saute till onion turn translucent and raw smell disappear.
  4. Add pulsed meat with remaining gravy and mix well in medium flame. Taste and add pepper powder, salt or meat masala. Cook till all the moisture disappears.
  5. Add chopped curry leaves after switching the flame off.Smash and add boiled potato, mix well.
  6. Make a thick batter using flour and water to seal samosa. Once the mix cools, roll, stuff, seal samosas.
  7. Heat oil, once it’s hot add 2-3 samosa at medium flame and cook till they are all brown(each side 3-4mins)


Keep samosas patti covered under wet towel while you work in batches.
First few will be difficult to roll, once you get a hang of it will be easy.
I would suggest to make a batch in a go and store them in fridge / freezer and fry when you need.
If oil is very hot only outer cover will cook. Inner part will still taste raw.
I used a press to smash potatoes.

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