This is one of those recipes where I don't measure. Samosas are very flexible and you just kind of have to figure out what you like. I'll give you a rough idea of what spices I use.
You'll need:
1-2 lbs ground meat (beef, or beef and pork mixed)
1-2 medium onions
1 package eggroll wonton wrappers (I find these work best, I hate to work with Phyllo dough)
2-3 Tbsp Curry powder
1-2 Tbsp Paprika
1-2 Tbsp Cayenne (depending on how hot you like it)
1-3 tsp Corriander
1-3 tsp Garlic - or a few garlic cloves crushed
Salt
Pepper
- you can get more creative and add some potatoes that have been cut very small and already cooked, peas can also go in mix...play with it!
Brown the meat and then add your onions - I don't drain the meat. I used a pork/beef mixture and the fat content was very low. If you use 100% beef then you might want to drain it, but NOT all of the fat...when you add all the spices, it'll become too dry if there isn't a little fat there.
After adding you onions, saute the meat and onions for a few minutes and then add the spices.
Once everything is nicely mixed you can turn off the burner and get your wonton wrappers ready. I cut them in half diagnolly. I have found this works best for getting a triangle shape.
Heat the oil.
Take one of the end corners and fold it towards the middle corner and seal the edge with water. You'll have a pocket. Fill the pocket with meat and then fold the top corner over...sealing with some water on your fingers. Set aside.
Once all the samosas are prepared and the oil is hot. Fry in the oil until a golden brown color.
Once golden brown, remove from oil and set on a plate covered in paper towels.
Once they are all done, serve them with some chutney or any other dip you want...or just eat plain, they are yummy that way too!
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