Ingredients:
For the Filling:
1/2 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 small potato, peeled and diced
1/2 cup frozen peas (thawed)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon vegetable oil
Salt and pepper to taste
2 tablespoons chopped fresh cilantro (optional)
For the Dough:
2 cups all-purpose flour
1/4 cup vegetable oil or melted butter
1/2 teaspoon salt
1/2 cup water (or as needed)
For Frying:
Vegetable oil
Instructions:
1. Prepare the Filling:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the onions and cook until softened and golden brown, about 5 minutes.
Add the garlic and ginger, and cook for another minute.
Add the ground beef and cook until browned, breaking it up with a spatula.
Stir in the diced potato and cook until they begin to soften, about 5 minutes.
Add the peas and all the spices (cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper). Stir well to combine.
Cook until the potatoes are tender and the mixture is dry, about 10-15 minutes. Season with salt and pepper to taste. Stir in fresh cilantro if using.
Remove from heat and let it cool.
2. Prepare the Dough:
In a large bowl, combine the flour and salt.
Add the vegetable oil or melted butter and mix until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, mixing until a smooth dough forms.
Knead the dough for about 5 minutes until it’s soft and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. Assemble the Samosas:
Divide the dough into small balls, about the size of a golf ball.
Roll out each ball into a thin circle on a lightly floured surface.
Cut each circle in half to form two semi-circles.
Fold each semi-circle in half to form a cone shape, sealing the edge with a little water.
Fill the cone with the beef mixture.
Pinch the open edges together to seal the samosa, ensuring it’s well-sealed to prevent leaks during frying.
4. Fry the Samosas:
Heat a generous amount of vegetable oil in a deep skillet or pot over medium-high heat (about 350°F or 175°C).
Fry the samosas in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
Remove the samosas with a slotted spoon and drain on paper towels.
5. Serve:
Serve the beef samosas hot with your favorite dipping sauces, such as mint chutney or tamarind sauce.
