Best samosa/ Sambosa

There are many versions of samosa/ Sambosa around Asia and Africa and Arab world. And this is the very best and famous snack during Ramadan anyone am an think of.
One of my favourite I guess everyone’s most favourite and most requested recipe from most of you give my Sri Lankan meat samosa without any veggies. Many add vegetables in their samosas but I prefer it only with meat and onions with bit and pieces if green chilli to bite Arrghh..

Here’s my version of meat samosas which is been tried and tested for last more than 18 years..

You’ll need

I pack of ready made samosa strips (the filling quantity will make 35 to 40 samosa)

1kg Mince Beef/lamb or chicken
1 and 1/2 kg onions sliced
10 to 12 green chillies chopped
1 tsp of grated ginger and garlic
3 tbsp lemon juice

1/2 tbsp chilli powder
1 tbsp pepper powder
1/2 tbso turmeric powder
1 tbsp cumin powder
1/2 tsp garam masala (optional)

Enough oil to fry the samosas
1 cup of water mixed with 1/2 cup of plain flour to make a paste for the samosas

Cook the meat mince in a nonstick pan along with salt, grated ginger garlic and spices until it completely cook. I prefer not to add oil as the meat already contains fat and it’ll release as it get cooked.
Then add the chopped onions sauté until it softens. Thereafter add the green chillies lemon juice and give it a final stir and turn off the flame. (Do not sauté for more than a minute after you add the green chillies as you’ll lose the flavour and texture )

Thaw the samosa sheet, I prefer using two sheets to fold and get one samosa as it’ll give an extra crunch, absorbs less amount of oil and make will not become soggy after frying.

Fold the pastry like I’ve shown on the video place it on a flat tray without clogging into one another until deep frying or air frying..
This is a freezer friendly recipe which can be stored for more than 3weeks.

Make sure to place it on the freezer for 15 min until it becomes firm then wrap it.