For the dough
2 cups or 250g of wheat flour
1 teaspoon of ground cumin
1/2 teaspoon of black pepper, freshly ground
1/2 teaspoon of turmeric
1/4 teaspoon of salt
Hot water
For the filling
1 tablespoon of ghee (clarified butter)
250g of ground beef or lamb
2 tablespoons of fresh ginger, grated
1 tablespoon of garlic
2 teaspoons of ground cumin
1 teaspoon of coriander powder
1/4 teaspoon of salt
90g of peas
1 tablespoon of lemon juice
1/4 teaspoon of cilantro or fresh parsley
1/4 teaspoon of salt
Oil for frying
For the dough
2 cups or 250g of wheat flour
1 teaspoon of ground cumin
1/2 teaspoon of black pepper, freshly ground
1/2 teaspoon of turmeric
1/4 teaspoon of salt
Hot water
For the filling
1 tablespoon of ghee (clarified butter)
250g of ground beef or lamb
2 tablespoons of fresh ginger, grated
1 tablespoon of garlic
2 teaspoons of ground cumin
1 teaspoon of coriander powder
1/4 teaspoon of salt
90g of peas
1 tablespoon of lemon juice
1/4 teaspoon of cilantro or fresh parsley
1/4 teaspoon of salt
Oil for frying
Dough: Mix the flour with salt, cumin, pepper, and turmeric
Make a small hole in the center and pour in the oil
Add hot water and knead for 10 minutes until smooth
Cover the dough with a damp cloth and reserve for 20 minutes
Filling: Heat the ghee in a pan and fry the ground beef or lamb
Add the ginger, garlic, and onion and fry, stirring constantly
Add the remaining spices, salt, and peas
Cover the pan and cook over low heat until the peas are cooked, which should not take more than 5 minutes
Stir occasionally
Add the lemon juice, increase the heat to medium, and cook until the liquid has evaporated from the pan
Add the cilantro or parsley and reserve
Assembly: Open the dough into a cylindrical shape and cut into equal-sized pieces
This should give you about 15 pieces
Open each piece, forming circles
In the middle of each circle, place one tablespoon of filling
Dampen your finger with water and seal the edges by pressing them with your fingers and then with a fork's tips
In the end, you will have a triangle
Fry the samosas in hot oil until they are golden brown
Serve with mint chutney.
