Start to Finish: 35 minutes
Servings: 4 to 5
Samosas, while rich and filling, are often eaten as a snack or an appetizer. Samosas contain a mix of ground meat, potatoes and peas. Prior to cooking, the filling is heavily seasoned with spices. Make samosas with flour tortillas to significantly reduce the amount of work needed to make these spicy treats. This recipe is adapted from ones by Desi Fiesta and Sify Bawarchi.
- 4 or 5 flour tortillas, 10 to 12 inches
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 cup white onion, finely minced
- 1 tablespoon garlic, finely minced
- 1/4 cup all-purpose potatoes, chopped into 1/4 to 1/2 inch cubes
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon ground turmeric
- 1 to 2 teaspoons red chili flakes, to taste
- 1 cup ground beef
- 1/4 cup frozen peas
- 2 tablespoons fresh coriander leaves, chopped
- Oil for deep frying
Cut the tortillas in half so that you have 8 to 10 semicircles. Fold each tortilla half into triangles, using the center point on the flat side of the tortilla as one point of the triangle. You now have three triangles per half.
Mix the flour and 2 tablespoons of water in a small bowl, making a thick paste. Rub the paste along one side of one of the overlapping triangle thirds. Press the other overlapping triangle third onto the paste to seal. You now have 8 to 10 flour tortilla cones.
Heat a frying pan on medium-high heat, with the cumin, fennel and ginger. Cook until the spices are toasted and fragrant.
Add 1 tablespoon of vegetable oil and minced onion to the pan. Stir to mix the spices and onion and cook until the onions are translucent and soft, about 5 to 7 minutes.
Add the garlic and potatoes to the pan and lower the heat to medium. Fry until the potatoes are cooked all the way through.
Mix in the ground beef, using the same pan. Break up the meat with a wooden spoon as it cooks so it has a loose, crumbling texture. When the beef is almost done, add the frozen peas, the chili flakes and turmeric. Season the filling with salt to taste.
Remove the pan from the heat and let it cool to room temperature, then mix in the chopped coriander leaves. In the meantime, pour 3-inches of vegetable oil into a medium-size pot.
Heat the pot and the oil over medium-high heat until the temperature reads 375 degrees Fahrenheit with a quick-read thermometer. Fill each of the tortilla cones with the cooled filling. Seal the opening of the cones with the flour paste.
Press the edges firmly and use plenty of paste to ensure the filling is fully sealed in. Gaps, holes or loose seals means the oil can seep in during cooking.
Gently add 2 to 3 samosas to the hot oil. Allow the samosas to cook for 8 to 10 minutes per batch. When ready, the samosas float up, and there is less bubbling around the edges. They will have turned a golden brown.
Remove the samosas using metal tongs and place on a paper towel-lined plate. Finish cooking the remaining samosas. Serve the samosas warm or cooled to room temperature.
When frying, do not overcrowd the pot. Cook in batches so that the oil temperature never dips below 360 degrees Fahrenheit.
Do not store samosas in the fridge unless you plan on reheating them before serving.
Serving Ideas and Variations
Fill samosas with only vegetables -- for example, a mix of carrot, red pepper and chickpeas -- or with only seasoned ground meat. Use ground chicken or turkey in place of the beef for a lighter tasting samosa.
Store-bought flour tortillas make this recipe easy to execute. However, homemade flour tortillas can also be used.
Serve the samosas with a variety of dipping sauces, such as raita, green cilantro salsa, tamarind sauce or even chutney.