• Braise the mince with the, ginger and garlic, spices, chopped green chilli and salt.
• When almost dry, add the chopped onions and cook until all the liquid has evaporated, stirring often to prevent lumps forming . (the onions should remain crisp)
• Add ghee or butter and stir through the mixture.
• Add the chopped coriander.
• Allow the mince to cool before filling the samoosas

Flour Paste

• For the flour paste use 1/2 cup of flour and add just enough water to form a thick paste. This will be the glue that you use to seal the samoosas.

How to Fold the Samoosas

• If you have attempted homemade pastry then you will need to cut the pastry into 6cm wide and 30 cm long strips otherwise the readymade pastry strips will be precut.
• Cover with a damp cloth to prevent the pastry from drying out while filling the samoosas.
• Holding a strip of pastry in your left hand, pull the bottom corners across and fold it up to form as a triangle with sharp corners and a pocket in which to put the filling.
• Fill with about 10ml filling, then continue folding the pastry across the top of the triangle to seal off the opening. Tuck the edges round to form a triangle and close the samoosa tightly ensuring that there are no gaps at the corners of the triangle.
• Seal the remaining edge tightly with the flour paste.
• You should now have a complete triangle or for easy reference watch the youtube video below.
• The samoosas can be frozen at this stage.
• Fry the samoosas in hot oil for 10 minutes or until golden brown, turning them often.
• Remove and drain on a paper towel to remove any excess oil.