CRISPY FRIED BEEF SAMOSAS

Prep Time: 1 Hour

Serving Size: 25 Samosas

INGREDIENTS:

GROUND BEEF MIXTURE:

• 1 lb. Ground Beef
• 1/2 Diced Medium Onion
• 1 Tablespoon Ginger Paste
• 1 Tablespoon Garlic Paste
• 1 Teaspoon Red Chili Powder ( Adjust to taste)
• 1/2 Teaspoon Turmeric Powder
• 1/2 Roasted Cumin Powder
• 1/2 Teaspoon Roasted Coriander Powder
• 1 Cup of Water
• Salt to Taste

SAMOSA MIXTURE:

• 1 lb. Ground Beef Mixture
• 1 Diced Red Onion
• 1 Bunch of Chopped Cilantro
• 1 Whole Jalapeno (Seed or Seedless to preference)
• Salt to Taste

DIRECTIONS:

1.) In a heavy pan, drizzle one tablespoon of canola oil. Add 1/2 diced medium onion and saute until translucent.

2.) Add ground meat, 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, 1/2 teaspoon of turmeric powder, 1/2 roasted cumin powder, 1/2 roasted coriander powder and water to to the pan. Adjust red chili powder to your preference. Add one cup of water and cover to simmer until cooked through.

3.) Once ready, drain excess water from the meat until it is completely cool and dry.

4.) For the samosa mixture, mix the ground beef, 1 finely chopped red onion, 1 bunch of chopped cilantro, 1 whole jalapeno and salt to taste. Note: Remember to finely chop all veggies to fit inside the samosas.

5.) To make the flour paste, combine together 1/2 cup of flour and 1/4 cup of water and mix until it becomes a paste.

6.) To fold the samosa, divide the spring roll sheets in 3 equal sections. Fill the mixture in the corner, and wrap the sides to form a triangle. Seal the leftover edges, using a flour paste. Note: For a crispier samosa, double up the samosa wrapper.

7.) Heat a frying pan to medium high and add in canola oil. Fry the samosas until golden brown. Serve with our mint chutney and enjoy!

Note: Uncooked samosas can freeze for up to 3 months. Remember to seal the samosas in an airtight bag to prevent the samosas from becoming dry and brittle.