500g mince
1-2 onions grated
green masala
1 tsp crushed garlic
1 tsp salt
1 tsp dhannia - ground
1 tsp jeera ground
crushed cream crackers
beaten egg


•  Squeeze out water from onions
•  Add to mince together with remaining ingredients besides cream crackers and egg
•  Mix well, then form into small balls and flatten with palms
•  Coat in crushed crackers (can be frozen at this stage)
•  Dip in beaten egg and fry in shallow oil until done on both sides



  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" .