These samosas are flakey, and crispy; they make the perfect appetizer!
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“Anything that involves easting my mother’s samosas.”
Yield: 18 samosas
Prep time: 20 minutes
Cook time: 20 minutes
- 2 large potatoes, peeled
- 1 cup frozen peas, thawed
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 bay leaf, crushed
- 2 large onions, finely chopped
- 1 lb. ground beef
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger root, minced
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tbsp fresh cilantro, chopped
- 2 tbsp green chili peppers, chopped
- 1 quart oil for deep frying
- 1 (16 oz) package phyllo dough
- 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.
- 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 and 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.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chili 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.
- In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
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Recipe from All Recipes.