RCI-SN.005.0060.001
Somosa
Somosa from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- kilo minced Beef2/2 unit
- 1 unit
- haldi powder (tumeric)1/4 tsp
- 1/4 tsp
- green chilies chopped3-4 unit
- Onion coarsely sliced2 unit
- fresh dhuniya leaves (cilantro / coriander leaves)1 cup
- frozen egg-roll dough2 poundsthawed
- 1 unit
- 1 unit
Method
1
Heat oil in a large pan over medium-high heat. Add the coarsely sliced onions and sauté until translucent and softened, about 3-4 minutes.
2
Add the minced beef to the pan and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
6 minutes
3
Stir in the haldi powder and chili powder, coating the meat mixture evenly. Cook for 1 minute to bloom the spices.
4
Add the chopped green chilies and fresh cilantro leaves to the meat mixture. Season with salt to taste and stir well to combine.
5
Remove the pan from heat and allow the filling to cool to room temperature, about 10 minutes, before assembling the samosas.
10 minutes
6
Prepare a small bowl with flour mixed with a little water to form a paste for sealing the samosa edges. Lay out the thawed egg-roll dough sheets on a clean work surface.
7
Place a spoonful of the cooled beef filling in the center of each egg-roll sheet. Fold the sheet into a triangle shape, pressing the edges firmly and sealing them with the flour paste.
8
Heat oil in a deep pan or wok to 350°F (175°C) for deep frying. Working in batches, carefully place the samosas into the hot oil.
9
Fry the samosas until golden brown and crispy on both sides, turning once, about 3-4 minutes per batch.
4 minutes
10
Remove the fried samosas with a slotted spoon and drain them on paper towels to remove excess oil.
11
Serve the samosas hot with your choice of chutney or sauce on the side.