Lucknowi Samosa
A quintessential Awadhi delicacy, this crispy, flaky pastry is filled with a fragrant, spiced mutton mince. Unlike the common potato version, the Lucknowi Samosa offers a rich, savory, and royal bite, making it a perfect appetizer for festive occasions and special gatherings.
For 6 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Samosa Dough
- b.In a large mixing bowl, combine the all-purpose flour, carom seeds (ajwain), and 0.5 tsp of salt.
- c.Add 3 tbsp of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for a flaky crust.
- d.Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Mutton Keema Filling
- b.Heat 2 tbsp of ghee in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
- c.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- d.Increase the heat to high, add the mutton mince, and cook while breaking up lumps with a spoon. Continue cooking until the mince changes color and all its moisture has evaporated.
- e.Reduce the heat to medium-low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and 0.75 tsp of salt. Mix well and cook for 2 minutes to toast the spices.
- f.Add about 1/4 cup of water, cover the pan, and let the mince cook for 10-15 minutes, or until it is tender and cooked through.
- g.Uncover and cook on high heat until any remaining moisture evaporates. The filling must be completely dry.
- h.Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and allow it to cool down completely.
- 3
Step 3
- a.Shape the Samosas
- b.After resting, knead the dough for one minute to smoothen it. Divide it into 6 equal-sized balls.
- c.Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
- d.Using a knife, cut the oval in half crosswise, creating two semi-circles.
- e.Take one semi-circle and apply a little water along the straight edge. Bring the two corners of the straight edge together to form a cone, overlapping them slightly and pressing firmly to seal the seam.
- f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled keema filling. Do not overfill.
- g.Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the samosa completely, ensuring there are no gaps.
- 4
Step 4
- a.Deep Fry the Samosas
- b.Heat the oil in a deep kadai or pan over low heat. To check if the oil is ready, drop a small piece of dough into it; it should sizzle gently and rise to the surface slowly.
- c.Carefully slide 3-4 shaped samosas into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on a consistent low to medium-low heat for 12-15 minutes, turning them occasionally.
- e.This slow frying process is key to a crispy, non-bubbly crust that is cooked through.
- f.Once the samosas are golden brown and crisp on all sides, remove them with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Lucknowi Samosas hot with a side of mint-coriander chutney, tamarind chutney, or a simple tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff and well-rested. A soft dough will absorb too much oil and won't be crispy.
- 2Ensure the keema filling is completely cool and dry before filling the samosas. A warm or moist filling will make the pastry soggy from the inside.
- 3Frying on low heat is the most critical step. If the oil is too hot, the crust will brown quickly but remain raw inside and will not be flaky.
- 4Seal the edges of the samosa very well using a little water to prevent the filling from leaking into the oil during frying.
- 5You can prepare and shape the samosas ahead of time. Arrange them on a tray, cover, and refrigerate for up to 24 hours before frying.
Adapt it for your goals.
Meat Variation
Replace mutton mince with chicken mince for a lighter version. The cooking time for the filling may be slightly shorter.
Vegetarian VariationVegetarian Variation
For a vegetarian alternative, use crumbled paneer (paneer bhurji), mashed potatoes with peas, or soya granules as the filling.
Healthier MethodHealthier Method
For a lower-calorie option, brush the shaped samosas with a little oil and bake at 180°C (350°F) for 20-25 minutes or until golden brown. You can also cook them in an air fryer.
Why this is on our healthy list.
Rich in Protein
The mutton mince filling is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Source of Iron
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Aids Digestion
Spices used in the filling, such as carom seeds (ajwain) and cumin, are known for their digestive properties, helping to prevent indigestion and bloating.
Provides Energy
The combination of carbohydrates from the flour and fats from ghee and oil provides a significant energy boost, making it a satisfying snack.
Frequently asked questions
Lucknowi Samosa is a deep-fried delicacy and is considered an indulgence rather than a health food. It is high in calories and fats due to the pastry and frying process. However, the mutton filling provides a good amount of protein and iron. It's best enjoyed in moderation as part of a balanced diet.