1 egg, beaten
½ cup milk
1 cup fresh bread crumbs
½ tsp ground garlic
salt / pepper to taste
1 onion grated
½ tsp origanum or parsely
500g mince
2 tsp green masala
mozzarella or sweet-milk cheese, cut into strips
¼ cup flour
½ tsp salt
½ tsp ground red chillies


•  Combine the first 9 ingredients together, mix thoroughly
•  Shape into croquettes (long finger shapes), placing cheese in the center
•  Combine the flour, salt and chillies together. Coat croquettes in this mixture
•  Dip in egg and breadcrumbs
•  Freeze and fry when required
•  Deep-fry until golden all round



  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .