Halwai September 12, 2022


• 1 kg – minced Meat (beef or mutton)
• 3 onions, finely chopped
• 1 tsp – finely chopped Garlic
• 1 tsp – finely chopped Ginger
• 1 tsp – Lime juice
• 2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 2 tsp – finely chopped Coriander leaves
• 500 grams – flour (maida)
• Salt to taste
• 1 kg – oil for frying
• 2 cups – water


  1. Heat 2 tbsps of oil in a pan and fry the chopped ginger, garlic and onions till slightly brown.
  2. Add the minced meat, chilli powder, turmeric powder, garam masala powder, salt, lime juice and coriander leaves and mix well.
  3. Fry on high heat till the meat changes colour.
  4. Lower the heat and simmer for about 10 mins till the meat is tender and all the water is absorbed.
  5. Remove from heat and allow to cool.
  6. Meanwhile, make a stiff dough with the flour, salt, 2 tbsps of oil and a little water.
  7. Knead for 10 mins until smooth.
  8. Divide into a number of equal portions and form into balls.
  9. Roll out each ball into rounds of about 6 inches in diameter.
  10. Cut each round into halves.
  11. Make cones with each half piece sealing the overlapping edge with a little water.
  12. Fill each cone with about 2 tsps of the cooked mince and seal the top by pressing gently.
  13. Seal with a little water.
  14. Heat oil for frying in a deep pan or wok over medium heat.
  15. When sufficiently hot, drop as many parcels / samosas as the pan can hold and fry till crisp and golden.
  16. Drain and serve with chutney or tomato sauce.

Recipe courtesy of Bridget White