Samosa is a popular Pakistani road-side snack made with a variety of fillings. This particular version is made with beef mince (though chicken mince can be substituted) and spiced with green chilies. Once the samosa is filled, it is deep-fried till golden and crispy.
- 2 tablespoon oil
- Whole garam masala – to taste
- 1 tablespoon ginger garlic paste
- 1 onion, chopped
- 250gm minced beef or chicken
- ¼ teaspoon red chili powder
- Salt, to taste
- 2 green chili, sliced
- 4 tablespoon coriander leaves, chopped
- ¼ teaspoon red chili flakes
- 2 – 3 tablespoon flour
- Water, as required
- Samosa patti
- Oil, for frying
- Heat oil. Add whole garam masala and ginger garlic paste. Saute for about a minute and then add the onions.
- Once the onions are translucent, add the beef and cook for about 15 – 20 minutes.
- Add red chili powder and salt. Cook till the beef is tender.
- Add green chili and chopped coriander, followed by red chili flakes. Cook for about a minute and then take off heat. Let this mixture cool.
- Mix flour and water together in a small bowl to make a paste for closing the samosas.
- Fold the samosa patti in a triangle. Add about a teaspoon of the filling and close the edges with the flour paste.
- Heat oil, and fry the beef samosas till crispy and golden.
- The samosas can also be kept in the freezer and frozen for upto 3 months. Once frozen, they can be taken out and fried as needed.