Mutton Samosas – who can resist those golden, triangular pockets of flaky pastry encasing a mouthwatering mutton filling? This quintessential Indian snack has been a street food favorite for generations, and for good reason. These delectable little parcels pack a flavor punch that’ll have you coming back for more.
About the Recipe
If you’re a fan of Indian cuisine, you’ve got to try making these mutton samosas at home. They may look intricate, but trust me, they’re surprisingly easy to put together. And the smells wafting from your kitchen as the samosas fry? merely heavenly.
Why You’ll Love This Recipe
These samosas strike the perfect balance of flavors – the rich, slightly gamey mutton is beautifully complemented by the warm spices and a hint of heat. Plus, that contrast of the tender filling encased in a shatteringly crisp pastry shell? Pure bliss in every bite. Homemade samosas are worlds apart from the store-bought kind.
Cooking Tips
For the flakiest samosa pastry, use very cold water to knead the dough. And be sure to fry the samosas at the right temperature – too low and they’ll soak up excess oil; too high and the outsides will burn before the insides are cooked through. Also, samosas taste best straight out of the fryer – all that crunch.
Serving and Storing Suggestions
These make a fantastic appetizer or snack, with each samosa being a hearty 2-3 bite portion. For dipping, I love to serve them with a zesty tamarind chutney or cool yogurt raita. Any leftovers can be stored at room temp for 2-3 days and re-crisped in the oven before serving. Total prep time is about 1 hour.
Similar Recipes
- Vegetable Samosas
- Keema Samosas (ground chicken or lamb)
- Punjabi Samosa
- Chicken Samosas
- Aloo Tikki (potato patties)
Mutton Samosa
Ingredients
- 200 gms Mutton (minced)
- 100 gms Maida
- 1/2 tsp Salt
- 1/2 cup Oil
- 1 Onion (chopped)
- 1 tsp Ginger Garlic Paste
- Turmeric Powder (a pinch)
- 1 tsp Coriander Powder
- 1 tbsp Green Chillies
- Garam Masala (a pinch)
- 1/2 bunch Green Coriander (chopped)
- Oil for frying
Instructions
- Sieve the maida with salt and knead with enough water to make a hard dough.
- Cover the dough with moist cloth.
- Heat the oil in a pan.
- Add the onion and ginger garlic paste. Saute for a minute.
- Add the remaining ingredients except the oil.
- Cook till the mutton is done.
- Remove from the flame. Keep aside.
- Divide the dough into lemon sized balls.
- Roll each ball into 4 inch diameter discs.
- Place 1 tblsp of mutton mixture in half of the disc.
- Fold the other half over, enclosing the filling.
- Pinch the edges to seal.
- Heat the oil in a kadai.
- Deep fry the samosas till golden brown.
- Serve hot with tomato sauce.
Sign up for our newsletter
Frequently Asked Questions
Can I make the samosas ahead of time?
For best texture, it’s ideal to enjoy samosas fresh out of the fryer. But you can prepare the filling and pastry dough ahead and store them separately, then assemble and fry the samosas shortly before serving.
How do I get a really crispy samosa shell?
The key is having the right oil temperature – around 325°F is perfect. Too low and the samosas will absorb excess grease; too hot and the outside will burn before the inside is cooked. Frying in batches also helps keep the oil at the ideal heat.
Can I bake the samosas instead of frying?
You can bake samosas, but you won’t get that signature crispy, flaky texture. For baking, assemble the samosas as directed, then brush with oil and bake at 400°F for 20-25 minutes until golden brown.
My pastry dough is too dry/sticky – help.
Dough too dry? Add a teaspoon or two of cold water. Too sticky? Work in a bit more flour, just a sprinkling at a time. Go slowly and knead well after each addition until you achieve a smooth, pliable dough.
Can I use store-bought samosa wrappers?
Surely. Using pre-made spring roll or samosa wrappers is a handy shortcut. You’ll still want to crimp and shape them into the classic samosa shape before frying.
