Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken or pork may be substituted for beef. This Indian recipe is both savory and spicy, a delicious combination and is as good or better than anything you might buy.
- 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
- Add all ingredients to list
- 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, 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 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.
- In small batches, fry until golden brown, about 3 minutes.
Drain on paper towels and serve warm.