500g chicken fillets, beef or mutton

500g chopped onions

3 tsp green chillies

¼ cup oil

1 tbsp ginger / garlic

1 tsp salt or more

1tsp whole jeeru

1 tsp ground jeeru

Pinch of addar

1 punch fresh dhana

1 bunch fresh mint

2 tblsp chopped spring onions

1 tblsp lemon juice

Pur with 3 cups cake flour

Par boil chicken wih ½ tsp salt and pinch of addar. Cool then mince with large holed mincer. Braize onions with whole jeeru and ½ salt until all water evaporates. Add oil, cook for 2minutes, then add ginger / garlic, green chilli and ground jeeru. Cook for 5minutes then add mince, cook until dry, keep stirring so that it doesn’t burn. Add more salt if needed. When done, transfer to tray and cool completely. Then add chopped mint, coriander and spring onion.

Make samoosa pur with 3 cups cake flour. Divide into 4 strips, 6 cm wide. Fill as shown, stick with lai. Freeze until firm then pack in tins. Or fry in hot oil until brown.

Frozen samoosa can be fried directly in medium hot oil.

Optional: for dieters place samoosa on greased tray and grill until light brown and use less oil in filling.