For wrapper:

• 11/2 cups flour
• 1/2 cup corn flour
• 1 cup water or as you needed
• 1tsp. salt
• 2 tbsp. oil
• Extra corn flour for coating the dough

For filling:

• 1/2 cup beef keema
• 1/4cup finely chopped onion
• 1/2 tsp Garam masala powder
• 1 tsp ginger and garlic paste
• 1/2 tsp black pepper powder
• 1 tbsp oil
• 1/2cup mashed potato
• 2tbsp breadcrumbs
• 1tbsp coriander leaves


preparing filling:

Heat the pan; add oil and ¼ cup onion.fry onion till soft. Then add beef keema, salt, ginger and garlic paste, black pepper and garam masala powder. Cook them for 10 minutes on medium heat. Make sure that the mixture is completely dry. Now add mashed potato and breadcrumbs to the mixer.

preparing samosa:

Mix all ingredients together and knead until smooth. Dough should be soft but not sticky. Let set it rest for 20 minutes.
Make 8 balls, coat with corn flour and roll out the dough into thin rectangular shape ruti.


Then cut it into rectangle shapes (8inch long and 4inch wide) like picture.
To fold into triangles, I try to cut a 60 degree angle on one end.


Then I place the filling into cutting end. Then carefully fold the triangle over, so that whatever side was pointing down is now pointing up. Continue this movement until you reaches the end of the dough.


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