Samosas are labour-intensive, but the result is worth it. The key is to make the dough flaky and the filling sufficiently spicy.
For filling, you need to create dough that is then rolled out, cut into circles, split, and shaped into small cones (triangles). If you want to simplify the process, you can use pre-made spring roll wrappers.
In a bowl, mix flour and salt. Add 2 tbsp of oil and rub into the flour with your fingers until you get a sandy mixture.
Gradually add warm water and knead until a stiff, smooth dough forms. Knead the dough for about 5–7 minutes.
Cover with a damp cloth and let it rest at room temperature for at least 30 minutes.
In a pan, heat 1 tbsp of oil and sauté the onion until soft (about 5 minutes).
Add the minced meat and cook until browned. Break up any lumps.
Add garlic, ginger, Garam Masala, cumin, turmeric, salt, and pepper. Fry for 2 minutes until the spices are well combined.
Remove from heat and stir in the chopped coriander. Let the filling cool completely – this is crucial before filling.
Divide the dough into 6 equal parts. Roll each part into a thin circle (about 15 cm in diameter).
Cut the circle in half. Take one half, brush the edges with the sealing paste, and shape it into a cone (funnel).
Fill the cone with the meat filling (do not overfill), brush the edges with the paste again, and seal to form a perfect triangle. Ensure all edges are tightly sealed to prevent them from opening during frying.
Heat the oil in a large pot or deep fryer to medium temperature (about 185 °C (365 °F)). The temperature must not be too high, so the dough has time to cook through inside.
Fry the Samosas in batches for 5–7 minutes, turning them continuously until they are deep golden brown and crispy.
Remove them and place them on a paper towel to drain excess oil. Serve warm, ideally with a slice of lemon or tamarind chutney.