BEEF SAMOSAS
Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.
Provided by sassyangelkiwi Donna-Maree Aus
Categories Appetizers and Snacks Pastries
Time 40m
Yield 18
Number Of Ingredients 21
Steps:
- Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
- In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat oil in a large, heavy saucepan over high heat.
- Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
- In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
Nutrition Facts : Calories 258 calories, Carbohydrate 23.8 g, Cholesterol 21.4 mg, Fat 14.8 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 346 mg, Sugar 1.6 g
THE BEST SAMOSAS
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
Provided by Food Network Kitchen
Time 2h40m
Yield about 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
- For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
- Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
- Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
- To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
- Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
- For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
KENYAN BEEF SAMOSAS RECIPE BY TASTY
Here's what you need: olive oil, ground beef, medium red onion, garlic, jalapeño, salt, pepper, ground coriander, cumin, scallions, frozen peas, fresh cilantro, all-purpose flour, salt, olive oil, water, flour, canola oil, lime wedge
Provided by Katie Aubin
Categories Snacks
Yield 15 servings
Number Of Ingredients 19
Steps:
- In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
- Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
- In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
- Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
- Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
- In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
- Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
- In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
- Enjoy!
Nutrition Facts : Calories 587 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram
SAMOSA FILLING - SPICY POTATO
Make and share this Samosa filling - spicy potato recipe from Food.com.
Provided by alan8513
Categories Potato
Time 1h50m
Yield 40 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes and peel.
- Dice into 1/4 inch pieces.
- Into a hot cast iron frying pan, put the cumin and coriander seeds.
- Toss for about 30 seconds and remove seeds.
- Grind into powder.
- Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
- Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
- Cover and simmer until peas are tender, about 5 minutes.
- Add more water if necessary.
- Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
- Allow stuffing to cool before filling the samosas.
Nutrition Facts : Calories 47.7, Fat 1.4, SaturatedFat 0.2, Sodium 89.1, Carbohydrate 8.1, Fiber 0.9, Sugar 0.7, Protein 0.9
SAMOSAS
Samosas are the quintessential savory Indian turnover and one of the best-recognized Indian appetizers around the world. The most traditional filling is spiced potatoes, but a variety of fillings can be used for them. One of my favorite memories of childhood is going to a local samosa maker and seeing him fry at least 100 samosas at a time in a huge wok. My dad bought piping hot samosas with tamarind chutney on the side and we enjoyed them with a hot cuppa chai.
Provided by Maneet Chauhan
Categories appetizer
Time 1h15m
Yield 12 samosas
Number Of Ingredients 23
Steps:
- For the dough: Place the all-purpose flour, rice flour, ajwain seeds and salt in a bowl and stir to combine. Add the ghee and use your fingertips to rub the ghee into the flour until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.) Mix in the water, mixing until you can form a pliable, soft ball of dough. Cover the dough in the bowl with plastic wrap and let rest for 30 minutes.
- For the potato filling: Grate the boiled potatoes on the large holes of a box grater. Set aside.
- Heat the oil in a large skillet over medium heat. Add the cumin seeds, fennel seeds and coriander seeds. Stir the spices until fragrant, about 30 seconds. Add the ginger, serrano chile and peas and continue to stir and cook another minute. Add the garam masala, amchur, asafetida, fenugreek and cumin and cook a further 30 seconds. Add the grated potato and gently stir to coat in the spices, about 1 minute. Season with salt and pepper. Cool the mixture, then fold in the cilantro.
- To make the samosas, cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with a damp kitchen towel or paper towel so they don't dry out.
- One at a time, place a ball on a sheet of parchment paper. Press down to flatten, then cover with another sheet of parchment. (Do not flour the dough or paper as this will dry the pastry out; a tortilla press can also be used to form the discs.) Roll the dough into a disc. Cut in half, creating 2 semicircles.
- Brush the straight side of one semicircle with water, then fold the straight edge over to form a cone. Fill with potato filling. Brush the open pastry edge with water, then press the edges together to seal. Place sealed-edge down on a work surface and press down to keep the cone shape. Repeat with the remaining dough, making 12 samosas.
- Pour about 6 inches of oil into a medium pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Working in small batches, fry the samosas, turning once or twice, until golden brown, 5 to 6 minutes. Remove from the oil with a slotted spoon and transfer to the prepared plate to drain.
- Serve hot with tamarind or mint chutney or ketchup.
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- Mini Cream Cheese Sweet Samosas (Samboosak) First off, how amazing do these look lined up on that tray? They’re ideal for serving at parties because your guests can have as many as they want.
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- Three Cheese Samosas. These savory samosas remind me of delicious grilled cheese. Better yet, a fried, portable grilled cheese. Packed to the brim with mozzarella, feta, and cream cheese, they’re the perfect combination of salty, tangy, and creamy.
- Chocolate Samosa. Now this is a truly decadent dessert. Rich chocolate ganache filling enveloped in a crispy pastry and served warm and melty. Yum! Chocolate ganache is embarrassingly easy to make, and when fried, it turns into sweet, rich chocolate lava.
- Keema Samosa Recipe (Patti Samosa) This savory samosa filling is a traditional Indian and Pakistani snack. Jam-packed with a spicy and smoky meat filling, these are too good to pass up.
- Sweet Samosa (Mawa Samosa) Sweet samosas like this are traditionally served at festivals such as Ramadan, Holi, or Diwali. But after one bite, you’ll want them every day!
- Onion Samosa (Irani Samosa) Crispy samosas stuffed with a spicy onion filling are as classic as it gets. These are a wonderful lunch item or appetizer for your Indian feast.
- Baked Spinach and Cheese Samosa. Many of these samosas are deep-fried to create a nice crust on the pastry. And since they’re sides or snacks, I don’t mind the added oil so much.
- Cheesy Samosa Puffs. With a flaky puff pastry shell, I like to think of these more like Indian empanadas. And don’t let the title fool you. These may be cheese and potato-filled, but there’s also plenty of garam masala, cumin and mustard seeds, and turmeric.
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