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This Onion Paratha Samosa combines the rich flavors of minced lamb with aromatic spices, all wrapped in a crispy onion paratha. The minced lamb is cooked with a blend of turmeric, curry, and clove powders, creating a fragrant filling that pairs perfectly with the paratha. Each samosa is brushed with egg wash for a golden finish, making it a delightful treat.
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Cook the minced lamb with salt, pepper, diced onion, turmeric powder, curry powder, clove powder, and coriander for 20 minutes until fragrant and browned.
Slice each onion paratha into two or more pieces, depending on the desired size of the samosas.
Add the filling to each paratha strip and fold into samosas.
Seal the samosas and brush with egg wash.
Bake at 190 degrees for 18 minutes until golden and crispy, then serve.
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Slice the paratha into more pieces for smaller samosas.
Ensure the minced lamb is cooked thoroughly before filling the samosas.
Can I use a different type of meat?
Yes, you can substitute minced lamb with minced beef or chicken.
How can I make the samosas spicier?
Add more curry powder or a pinch of chili powder to the filling.
What can I serve with these samosas?
They pair well with mint chutney or tamarind sauce.
Can I freeze the samosas?
Yes, you can freeze them before baking and bake directly from frozen, adding a few extra minutes to the baking time.
How do I prevent the samosas from opening during baking?
Ensure the edges are sealed well and use enough egg wash to help them stick.
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