Samosas! Ahh, they need no introduction, meat filled crispy fried pastry is the life of southeast Asian cooking. They are available in many variations, with beef, chicken, veggie and lentil fillings and each one has its own unique flavor. They are mostly eaten as a tea time snack but also consumed largely in Ramadan in Pakistan and India. They are easily available as a street food snack in all local bakeries and corner shops. The are accompanied with many different sauces, ketchup being the most popular but mint cilantro chutney and tamarind date chutney are also in the top running.
This is a family recipe I am sharing but I have made changes to it according to my family’s preference. I hope you guys give this recipe a try, please don’t forget to like, comment and share with family and friends.
Link below for a quick clip to show how i wrap my samosas.
- 1 Lb Ground beef
- 1 Tbsp Ginger Garlic Paste
- 1 Tbsp Wostershire sauce
- 1/2 Tsp Crushed red chili flakes (Or to taste)
- 1 Tsp Garam masala
- 1/2 Tsp Turmeric powder
- 2 Tbsp Roasted cumin coriander powder
- 1 Tsp Paprika
- Salt to taste
- 1/4 Cup Chopped cilantro
- 1/2 Cup Chopped green onion
- 1/2 Tsp Green chili paste (Optional)
- 1 Small Onion finely chopped (Optional)
- 1 Pkg Egg roll wrappers
- In a stock pot add ground beef, ginger garlic paste, spices and wostershire sauce .
- Let the meat cook in its own liquid, do not add any oil or extra water.
- Once the meat has browned all over and the liquid has dried completely, remove it from the heat and let it cool down completely. At least 1 hour.
- Once the meat is cool, add the chopped cilantro, green onion and chopped onion and chili paste. (I don’t add the chili paste and onion for my kids)
- The mix is ready to fill the samosas.
- Cut the egg roll wrapper sheets in 3 equal parts and use 2 ply’s sheets to make 1 samosa and use 1 tsp to fill each samosa.
- You will yield around 33 samosas. There is a clip in the description above to show how to wrap a samosa.
- Samosas can stay frozen for up to 3 months.
- Deep fry crisp and golden. Serve with ketchup, mint cilantro chutney or tamarind date chutney.