08
Dec

Beef and potatoes are the main ingredients folded inside these wonderful deep fried Samosas. Chicken  may be substituted for beef, It’s your choice! It’s ALL Good!

 
I love this recipe. The ground beef is what makes the samosa so delicious. Don’t let the long list of ingredients stop you from making this; the meat mixture is pretty easy to make once you get everything together (helps if you measure out all the spices at least a day in advance). I like to put the beef in warmed tortillas and top it with a small sprinkling of grated cheese. Yummmmmm As for the samosa, when I first made this, I baked the samosa in the oven at 400 degrees until the dough was golden (rather than the recipe to fry)). I also spread the dough with melted butter before popping the samosa into the oven. And I have also used spring roll wrappers. Since I try not to eat too many carbohydrates, I usually omit the potatoes when making the meat mixture. It tastes just as good, in my opinion, which doesn’t ALWAYS reflect that of others!
WHAT YOU NEED!!!
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile
peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
 
MAKE IT!!!
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm……Mummmmmmmmmmmmmmmmm

 

Buon appetito always!
  Mangia!!!! 

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