“Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose.”
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tbsp. vegetable oil
½ tsp. cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 lb. ground beef
4 cloves garlic, crushed
1 tbsp. minced fresh ginger root
½ tsp. ground black pepper
1 ½ tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. chili powder
½ tsp. ground cinnamon
½ tsp. ground cardamom
2 tbsp. chopped fresh cilantro
2 tbsp. chopped green chili peppers
1 quart (4 cups) oil for deep frying
1 (16 ounce) package phyllo/filo dough
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 chili peppers into the potato and beef mixture. Place approximately 1 tbsp. of the mixture onto each phyllo/filo 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.
750 g/1 ½ lb. potatoes
1 tbsp. ghee or oil
2 tsp. panch phora (Typically, panch phora consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.)
½ tsp. ground turmeric
½ tsp. chilli powder
1 tsp. salt
2 fresh green chillies, sliced
3 tbsp. chopped fresh mint or coriander
Lime or lemon juice to taste
Boil potatoes until almost tender. Peel and cut into fairly small dice. Heat ghee or oil and fry the panch phora until mustard seeds pop, covering pan to prevent them jumping out. Add turmeric and chilli powder and fry for a few seconds. Add salt, sliced chillies and the potatoes. Toss to mix, remove from heat and sprinkle with herbs and lime juice to taste.