Samosas

In a large bowl, combine the flour and salt. Add the vegetable oil and mix until crumbly. Gradually add warm water, kneading until you have a smooth, elastic dough. Cover with a damp cloth and let rest for 30 minutes.

Heat a skillet over medium heat and cook the ground meat until browned. Drain any excess fat if necessary.

Add the onions, garlic, ginger, and green chilies (if using). Sauté for 3–5 minutes until fragrant and softened.

Stir in the spices—coriander, cumin, turmeric, and paprika. Season with salt and pepper. Cook for another 5 minutes, stirring occasionally, until the flavors meld together.

Stir in the fresh cilantro, remove from heat, and let the filling cool completely.

Divide the dough into small balls (about the size of a golf ball), then roll each ball into a thin circle. Cut each circle into halves to form semi-circles.

Fill the cone with 1–2 tablespoons of the prepared filling, then seal the top with more flour paste to form a triangle. Repeat until all dough and filling are used.

Heat oil in a deep pan or fryer to 350°F (175°C). Fry the samosas in batches, turning occasionally, until golden brown and crispy (about 3–5 minutes per batch). Once you take them out of the oil, drain on paper towels and serve hot.