Samboosa/Samosa

Name: Samboosa/Samosa
Total time: 12 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 2 tablespoons olive oil; 1 small onion; 0.75 lb coarse ground beef; 3 potatoes; 1 salt; 1 pepper; 1 seasoning salt; 0.25 teaspoon allspice; 1 cilantro; 1 spring roll wraps; 2 tablespoons water; 2 tablespoons flour; 1 oil

12m

Serves 6

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Samboosa/Samosa

facebook.com

12m

Serves 6

Directions

1Peel and dice 3 potatoes into small cubes and put them in cold water.
2In a pot on the stove, add 1-2 tablespoons of olive oil, 1 chopped small onion, and 3/4 lb of coarse ground beef. Mix until almost cooked.
3Add the drained potatoes, salt, pepper, seasoning salt, and 1/4 teaspoon of allspice. Mix until potatoes are completely cooked.
4Take it off the fire and add some fresh chopped cilantro.
5Mix 2 tablespoons of water and 2 tablespoons of flour in a bowl until there are no clumps.
6There are two ways to fill samboosas and close them. Using spring roll wrappers, fold one end to the other to form a triangle. Add the flour and water mixture to glue it. Fold the two long corners over each other to form a cone.
7Fill the cone with meat mixture. Fold down the side, fold over the other side, and it should bind together perfectly.
8Another easier way is to fill both sides, still making a cone. Brush the sides with the binding. Tuck it in and fold right over.
9Fry until golden brown; the faster they fry, the softer they are, and the slower they fry, the crunchier they are.

Ingredients

1 tablespoon olive oil
2 tablespoons olive oil
1 small onion
0.75 lb coarse ground beef
3 potatoes
1 salt
1 pepper
1 seasoning salt
0.25 teaspoon allspice
1 cilantro
1 spring roll wraps
2 tablespoons water
2 tablespoons flour
1 oil

Equipment

knifecutting boardpotsmall saucepanbowlspoonbrushspring roll wrappers

Samboosa/Samosa

12m

Serves 6

facebook.com

Samboosa/Samosa

facebook.com

12m

Serves 6

Directions

1Peel and dice 3 potatoes into small cubes and put them in cold water.
2In a pot on the stove, add 1-2 tablespoons of olive oil, 1 chopped small onion, and 3/4 lb of coarse ground beef. Mix until almost cooked.
3Add the drained potatoes, salt, pepper, seasoning salt, and 1/4 teaspoon of allspice. Mix until potatoes are completely cooked.
4Take it off the fire and add some fresh chopped cilantro.
5Mix 2 tablespoons of water and 2 tablespoons of flour in a bowl until there are no clumps.
6There are two ways to fill samboosas and close them. Using spring roll wrappers, fold one end to the other to form a triangle. Add the flour and water mixture to glue it. Fold the two long corners over each other to form a cone.
7Fill the cone with meat mixture. Fold down the side, fold over the other side, and it should bind together perfectly.
8Another easier way is to fill both sides, still making a cone. Brush the sides with the binding. Tuck it in and fold right over.
9Fry until golden brown; the faster they fry, the softer they are, and the slower they fry, the crunchier they are.