Punjabi Crunchy Beef Samosa

• Meat

  • 350 g Ground beef

• Produce

  • 1 tsp Coriander, Powder
  • 1/4 tsp Ginger, powder
  • 1/4 cup Green peas
  • 1 Onion, medium
  • 1 Potato, medium

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Chili powder
  • 1 1/4 tsp Garam masala, powder
  • 1 1/4 tsp Salt
  • 1/2 tsp Turmeric, powder

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1/2 cup Water

Found on munatycooking.com

Ingredients

• **For the filling:
• 350 gm ground beef
• 1 medium onion chopped
• 1 medium potato chopped
• 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
• 1 ¼ teaspoon garam masala powder
• **To fry the samosa:
• Around to cups of oil.
• **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)

Directions

• **Making the filling:
• In a pan, add the ground beef and saute for few minutes or until it releases oil.
• Now add the onion and potatoes, stir until the onion is translucent. Add all the spices and salt, saute some more on medium high heat.
• Reduce the heat and cook until the onion turns light brown the beef is cooked.
• Add the green peas and cook for another three minutes. Keep aside.
• Note: No oil added to the filling since the beef had enough fat to cook everything with.
• **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.
• ** 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. (This dough won’t need dry flour to roll).
• 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.