Crispy South Indian Samosas

Frying Samosas

This has been an amazing adventure into my native South Indian heritage!  In preparation for my first cooking demonstration featuring Italy and India, I wanted to make something very traditional and deep in the hearts and stomachs of my fellow Indians and share it in the land I love and grew up in, the United States.  Beyond that, I wanted every International reader of my blog to have a taste of India through the spices and ways of cooking passed from generation to generation.  For the demo, I chose to make the crispy samosa!!  It is a deliciously flavorful Indian appetizer served with green (cilantro) chutney and tamarind chutney.  The combination of sweet spicy fresh chutneys and crispy pastry filled with moist unctuous flavorful meat or potato curry marry so well together as you bite into one of these crispy triangular delights.  The actual formation of the triangle varies from North (Punjab) to South (Tamil Nadu).

Samosas with Green Cilantro Chutney

I come from a family of grandmothers, aunts and my own mother that can all cook incredible South Indian food, so I grew up with it and have learned from each one of them through the years.  Even my Mother-in-law, who passed away many years ago (but after I divorced), taught me well.   In fact, at one time or another, they have all lived with my family in the United States.  I loved the closeness and culinary appreciation and love we all shared bonding us permanently closer to each other.

Mini-Samosa Filing

For this samosa meat filling, I want to thank my aunt, Anusuya Sethuraman, for hanging on the phone with me and helping me put this recipe together for my very first time making samosa.  I’ve cooked so much Indian food in the past that I was pretty sure that this first attempt at making a samosa filling would turn out nothing less than wonderful!  Please watch my You Tube video, “Sweet Kitchen Samosas Triple “F”: Filling, Folding and Frying” for a how-to demonstration on making crispy samosas.


And, herein below, is the long awaited recipe for the samosa meat filling.  Anyone of you should be able to easily master the art of making this traditional South Indian appetizer.  Please check my blog for the recipe for Green (Cilantro) Chutney served as an accompaniment to Crispy Samosas.  If you want the whole nine yards, check out the videos on my blog post, Cooking Demo 1: Flavors of the World, Featuring Italy and India!!  If you want to see step-by-step galleries of making samosa meat filling, potato curry filling and making crispy samosas (filling, folding and frying), please look under my photos tab.  So, without further ado, here is the recipe for samosa meat filling!!!

Samosa Meat Filling

From Sweetkitchengirl: On the Cutting Edge | Main Dishes | Indian

This is a deliciously tasty South Indian samosa meat filling for 60 samosas. You can serve flavorful crispy samosas with green (cilantro) chutney and tamarind chutney as an appetizer, or you can have the meat filling as a main dish with rice, dal, and vegetable curry.


cal Calories 173kcal

fat Total Fat 10g

sat fat Saturated Fat 2g

High chol Cholesterol 67mg

sodium Sodium 310mg

Low carbs Total Carbohydrate 3g

Serving size 113g Calories from fat 90kcal Fiber 1g Protein 18g Sugar 1g
20 servings


  • 1/4 c. canola oil
  • 1 t. fennel seeds (sajeera)
  • 1 large finely chopped yellow onion
  • 2 T. ginger paste
  • 1-2 T. garlic paste
  • 4 lbs. ground turkey meat (two trays)
  • 2 t. red chili powder
  • 2 t. cumin powder
  • 4 t. coriander powder
  • 1 t. turmeric powder
  • 2 t. salt
  • 1 c. frozen green peas
  • 1 t. garam masala powder
  • 1 c. finely julienned cilantro leaves


  1. 1. Pour enough canola oil to cover the bottom of your large non-stick frying pan.
  2. 2. Heat oil to medium high.
  3. 3. Add fennel seeds and fry.
  4. 4. Add finely chopped onions, saute and stir until clear.
  5. 5. Add ginger paste and garlic paste.
  6. 6. Add meat.
  7. 7. Add red chili, cumin, coriander and turmeric powders and salt.
  8. 8. Break up the meat and stir fry.
  9. 9. Use a potato masher to mash up the meat nicely.
  10. 10. Add a little water, cover and cook for 1/2 hour.
  11. 11. Stir occasionally.
  12. 12. Add frozen peas
  13. 13. Add garam masala powder
  14. 14. Add another drizzle of canola oil.
  15. 15. Stir fry for 10 minutes.
  16. 16. Add the finely chopped cilantro leaves and stir in.
  17. 17. Let meat filling cool completely and store in the fridge.
  18. 18. Reheat when ready to fill your samosas.
  19. 19. Make sure the filling dry.
  20. 20. Let it cool again and start filling your samosas
  21. 21. Watch my You Tube video “Sweet Kitchen Samosas Triple “F”: Fill, Fold and Fry”.


  • As you add each ingredient to the hot oil, let it fry a bit and let the flavors from the spices and meat marry into the oil. Make sure when you reheat the meat filling that you evaporate out all the water from the condensation in the fridge.

Nela Sapudu!!!  That’s eat well in Tamil.

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