Meat Samosa

Prepare the dough by mixing all-purpose flour, salt, and vegetable oil in a large bowl. Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and rest for 30 minutes.

While the dough rests, heat 1 tablespoon oil in a skillet over medium heat. Add cumin seeds and let them sputter.

Add chopped onions, green chilies, ginger, and garlic. Sauté until onions are translucent, about 5 minutes.

Add minced meat to the skillet. Cook, breaking it up with a spoon, until the meat is browned and cooked through, about 8 minutes.

Add coriander powder, turmeric powder, red chili powder (if using), garam masala, salt, and black pepper. Stir well to combine.

Add peas and cook for another 3 minutes until peas are tender.

Turn off heat and stir in chopped cilantro and lemon juice. Let the filling cool to room temperature.

Divide the dough into 8 equal portions. Roll each portion into a ball and then into an oval shape about 6 inches long.

Cut each oval in half lengthwise to make two semi-circles.

Take one semi-circle and fold into a cone shape by bringing the straight edge corners together, sealing with a little water.

Fill the cone with 2-3 tablespoons of the meat filling. Moisten the open edges and pinch tightly to seal the samosa. Make sure there are no openings.

Heat the remaining 2 tablespoons oil in a deep frying pan over medium heat.

Fry samosas in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes.

Remove samosas with a slotted spoon and drain on paper towels.