PUNJABI CRUNCHY BEEF SAMOSA

Punjabi Crunchy beef Samosa – Making Punjabi red meat Samosa usually brings pleasure to my residence and there are numerous reasons for that besides the delicious flavor of path. these beef samosas are full of flawlessly pro ground red meat, potatoes, and inexperienced peas. The crust is butter based so want I say greater?

The outer crust of those samosas tastes like selfmade pie crust, I promise that the crust by myself will preserve you mesmerized.

Making Punjabi Crunchy beef Samosa.

these Punjabi Crunchy red meat Samosas hold on to the remarkable taste and crust texture for up to a few days if stored inside the refrigerator in an hermetic box, all you have to do is microwave it for a minute and these terrible boys will taste as if just made.

Every other model of samosa.

if you love samosa however pick a lighter model I have you ever blanketed, how does low calorie baked samosa sounds to you? i've created a baked vegetarian version and it tastes great. Have a look under.

INGREDIENTS:

For the filling:

• 350 gm ground beef
• 1 medium onion chopped
• 1 medium potato chopped
• ¼ cup green peas I used frozen
• ¾ teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon chili powder
• ¼ teaspoon ginger powder
• 1 ¼ teaspoon garam masala powder

To fry the samosa:

• Around two cups of oil.

The dough:

• 2 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon cumin seeds
• ¼ cup melted butter
• ½ cup warm water you may need less

INSTRUCTIONS:

Making the filling:

1. In a pan, add the ground beef and saute for few minutes or until it releases oil.
2. Now add the onion and potatoes, stir until the onion is translucent. Add all the spices and salt, saute some more on medium high heat.
3. Reduce the heat and cook until the onion turns light brown the beef is cooked.
4. Add the green peas and cook for another three minutes. Keep aside.
5. Note: No oil added to the filling since the beef had enough fat to cook everything with.

Making the dough:

1. In a bowl, add all the ingredients (except water) and mix well.
2. Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
3. Cover the dough and let it rest for 15 minutes.

Preparing the samosa:

1. Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (This dough won’t need dry flour to roll).
2. Use a knife to cut the circle into halves.
3. Take one-half and fold into a cone. Seal along the fold
4. Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
5. Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
6. Cover the samosa with a cloth and keep it aside for 20 minutes.
7. In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.

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