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Samosas (Deep-Fried Indian Pastries)

Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.



  • 2 tablespoons butter or margarine
  • 1 tablespoon shortening
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1/2 cup cold water


  • 1 pound ground lamb or beef
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • Vegetable oil
  • Chutney


  1. Pastry: Cut butter and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk.
  2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth-covered board until smooth, about 1 minute.
  3. Filling: Cook and stir lamb or beef, onion and garlic in 10-inch skillet until meat is light brown; drain.
  4. Stir in salt, coriander, cumin, ginger and pepper. Cool.
  5. Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles; cut circles into halves. Moisten edges with water.
  6. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely.
  7. Repeat with remaining pastry.
  8. Heat 1 to 1 1/2 inches of oil to 375 degrees F.
  9. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain.
  10. Keep warm in a 200 degrees F oven.
  11. Serve warm with chutney.

Makes about 60 pastries.

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