How to make it

  • Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.
  • Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
  • Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. Cook ground beef until brown and crumbly. Drain. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
  • Add the diced potatoes, ground beef, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
  • Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eighth. Roll this ball out into a 7 inch round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide, overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
  • Heat about 1 1/2 to 2 inches of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.

Reviews & Comments 6

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  • mrsraut 11 years ago
    I guess these are called "Samosa"
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  • cheryilyn 12 years ago
    These sound really good.
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  • stonefence 12 years ago
    I might have to try these over the weekend.
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  • krumkake 12 years ago
    Oh that sounds devine!!
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  • rodeogirl73 12 years ago
    It's similiar to Samosas but made with mostly beef not potatoes. Ok after searching that recipe under that name, it's actually is Samosas, but the co-worker made hers round ball like instead of triangle. Thanks for the heads up Stonefence.
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  • stonefence 12 years ago
    Are they Samosas?
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