Lamb Samosa

In India, samosa and pakoda are the go to snacks for college students and employees. They are affordable, yummy and available whenever and wherever you feel hungry. But after coming to the US there was not one good place to get samosas. And then one of the sweet stores' had a change of management and a change in their samosa recipe. So we became a regular of that store. But...then came the move.
                         I have tried my hand at making so many things but samosas eluded me for soooooo long. But finally today I found a recipe and boy oh boy the samosas came out perfectly golden brown and super delicious. Especially the crust, which turned out to be such a disaster for me always. I did not change anything from the recipe of the crust of that website. But the filling is my own. It is a ground meat /lamb filling.So here is the samosa recipe

Lamb Samosa (Indian empanada's stuffed with ground lamb)

Lamb/meat Samosa

Ingredients
For Crust:

• 2 cups maida or all purpose flour
• 1 tbsp ghee or oil (The original recipe calls for 4 tbsp)
• 1/4 cup or more of water (add 1 tablespoon at a time)
• 1 tsp carom seeds (ajwain)
• salt as required ( i added ¾ tsp salt)
• oil for deep frying

For Lamb/meat filling:

11/2 cup Kheema Fry

1 medium large potato boiled, peeled and mashed

1/2 teaspoon salt

1 green chilly chopped fine (optional)

The samosa crust

Take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
Mix the flour with your hands, the whole mixture should clump-up when joined.
Add 1 tablespoon of water at a time and begin to knead adding water as required.
knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.

Mix all the ingredients of the filling together and set aside.

Divide the dough into 5 parts and make it into 6-7 inch circles , on a clean countertop with a rolling pin. Cut it into two half circles. Add a heaped tablespoon of the filling . Apply water to all the edges of the samosa crust with a wet finger and fold one half to make a triangle. Fold the other half over it and pinch the edges together.

Heat the oil in a pan to medium high heat and fry the samosas for 5-7 minutes a piece or until golden brown, turning every minute. Serve with masala chai and ketchup