Samosa

Prepare the Dough

In a large bowl, combine the flour and salt.

Add the vegetable oil and mix until the mixture resembles coarse crumbs.

Gradually add water, a little at a time, and knead until a smooth dough forms.

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Prepare the Filling

Heat the vegetable oil in a skillet over medium heat.

Add the finely chopped onion and sauté until golden brown.

Stir in the minced garlic, fresh ginger, and green chili (if using), cooking for another minute.

Add the ground beef or lamb and cook until browned, breaking it apart with a spoon.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper. Cook for a few more minutes.

If using, add the peas and cook until they are tender.

Remove from heat and let the filling cool slightly. Stir in chopped fresh cilantro if desired.

Assemble the Samosas

Divide the dough into small balls and roll each ball into a thin circle, about 6 inches (15 cm) in diameter.

Cut each circle in half to form two semicircles.

Take one semicircle and fold it into a cone shape, sealing the edge with a little water.

Fill the cone with the prepared meat filling.

Seal the open edge of the cone with a little water, pressing firmly to ensure it is closed. Repeat with the remaining dough and filling.

Fry the Samosas

Heat vegetable oil in a deep frying pan over medium heat.

Carefully place a few samosas in the hot oil and fry until golden brown and crispy, about 3-5 minutes per side.

Use a slotted spoon to remove the samosas from the oil and place them on a paper towel to drain excess oil.

Serve

Serve the samosas warm with your favorite chutney or dipping sauce.