Posted on Leave a comment

Beef Samosa

Beef Samosa

**The dough:

2 cup all-purpose flour

½ teaspoon salt

½ teaspoon cumin seeds

¼ cup melted butter

½ cup warm water you may need less

To seal: 1/4 cup water + 1 teaspoon cornstarch

**For the filling:

1 teaspoon oil

1 medium onion chopped

½ cup bell pepper (yellow, green, red)

350 grammes ground beef

1 medium potato chopped

¼ cup carrot

¼ cup green peas I used frozen

¾ teaspoon salt

½ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon chili powder

¼ teaspoon ginger powder

**Making the dough:

In a bowl, add all the ingredients (except water) and mix well.

Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.

Cover the dough and let it rest for 15 minutes.


**Making the filling:

In a pan, add the cooking oil, onion and bell pepper . Add the ground beef and saute for few minutes or until it releases oil.Add all the spices and salt, saute some more on medium high heat.

Add the green peas and cook for another three minutes.

Now add the potatoes, stir until the onion is translucent. .

Reduce the heat and cook until the onion turns light brown the beef is cooked.

Keep aside.

** Preparing the samosa:

Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches.

Use a knife to cut the circle into halves.

Take one-half and fold into a cone. Seal along the fold

Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.

Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.

Cover the samosa with a cloth and keep it aside for 20 minutes.

In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *