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
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