Samosas
Samosas

Noorjah’s Samosas

From blog post: The Nenshi Family Samosa Recipe

  

November 11, 2010

The citric acid (available at Community Natural Foods and other specialty/health food stores as well as many Indian groceries) is used as a souring agent - you could substitute lime juice or amchur powder, which is made from dried unripe mango - both are naturally high in citric acid.

  • Makes: Makes about 1 1/2 dozen samosas.

Ingredients

1 pkg. samosa or spring roll wrappers, thawed if frozen

canola oil, for cooking

Filling

1 lb. lean ground beef

1/2 tsp. citric acid (optional)

1 tsp. crushed garlic

1/2 tsp. crushed ginger

1/2 tsp. garam masala

1 tsp. dhana - jeera mix (coriander and cumin powder)

1/2 tsp. salt

1/2 tsp. crushed green hot pepper

4 long green onions, finely chopped

1 small onion, finely chopped

1/2 bunch chopped fresh cilantro

Samosa paste

2 Tbsp. all-purpose flour

3 Tbsp. water

Directions

1In a large, heavy skillet, cook the ground beef, adding the citric acid and breaking up any lumps. Add all the spices and continue cooking until meat is cooked through. Remove from heat and drain any fat on paper towels. Stir in the onions and cilantro.

2In a small dish, stir together the flour and water to form a paste. Fill and fold the samosas. (Note: if you don’t know how to do this, Google it for visuals. Generally you want to fold over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use the paste to seal it closed and fill any holes in the tips of the three corners.

3In a medium heavy pot, heat a couple inches of oil over medium-high heat until hot but not smoking. Fry a few at a time, without crowding the pot, flipping as necessary as they turn brown. Remove with tongs or a slotted spoon to paper towels to drain. Serve warm.

Makes: Makes about 1 1/2 dozen samosas.
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