Beef samosa is one of my favorites in the world. We begin by putting some oil in the pan on moderate heat add some ghee to the oil the put is diced onions. Cook the onions while you add some salt. Once the onions turn light brown in color, add minced meat and make sure to break the clots and lumps and fry them nicely and evenly.
Add green chilies with chopped tomatoes, red chili powder, turmeric, and graham masala. Stir the mixture nicely, at this point you can add green peas but if you don’t like them you can continue without them. Continue frying the minced meat until nicely cooked and dry then place them aside once they are done.
In a different bowl, add flour, semolina, salt caster sugar, baking soda, and ghee. Add water and begin to work on the dough until the dough is well kneaded for about 8 to 9 minutes. Cover the dough and let it rest. After the dough has settled, take it to your working area and give it a round of kneading,
Divide the dough into halves then place them back in the bowl and cover them. Take the dough one after the other and onto your working area, roll it into a round shape then cut it right in the center. Apply a little water on the sides and fold it so it forms a triangle. Fill it with the mixture of the minced meat, continue with the rest of the dough until you are done.
- 500g of minced beef
- 1 bunch of fresh coriander
- 1 bunch of spring onion
- 7 cloves of garlic
- 1 red onion finely diced
- 1 tablespoon of black pepper
- 1 tablespoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of graham powder
- 1/2 a teaspoon of dried sage
- Salt to taste
- Put some oil in a frying pan and once it is hot enough, add your minced beef and dry fry it. When it is almost done, add your spices, and salt then mix.
- This should be followed by the garlic, coriander, red and spring onion. Saute this for about 2 minutes then take away from the heat so that you allow them to cool. Do not let your coriander and spring onions wilt too much.
- As this is cooling, begin working on your dough.
- Kneed this the same way you knead chapati dough. Roll it out, and cut it into trapezium strips. Fold the two corners toward the center so that it looks like the second picture.
- Flip it over and then the pocket that forms is where you stuff your meat. Fold the flaps so that they cover the pocket.
- To seal the samosa, mix some flour with water and apply it on the seams.
- Once you are done, heat some vegetable oil and fry your samosas, about 1 minute on each side. But you know they are done when they are golden brown.
- Allow them to drain then serve.