The Samosas are crunchy pasties typical of India, and probably arrived there through the ancient trade routes of Central Asia. The samosas, small triangles of stuffed dough, were easy to prepare around a fire when the merchants stopped along the way, and then put them in their saddlebags to be eaten as a snack the next day. Nowadays it is a product frequently consumed in street food stalls.

This Indian version is the best known of a large family of cakes and stuffed pasties that are also made in places like Egypt, Turkey, Pakistan, Afghanistan, Zanzibar, Tibet and Western China since ancient times, so in the tenth century samosas are already mentioned, referring to them as sanbusak, in cookbooks of these times.

They are usually prepared fried, although there is also a baked version and are usually filled with various ingredients such as cheese, egg, spicy minced meat and vegetables such as potatoes, cauliflower, potatoes and lentils among others.

Whatever the filling, it is a delicious preparation, ideal to be accompanied by a good cup of Masala Chai.

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Beef Samosa Recipe

Temps de Préparation

15 minutes

Temps de Cuisson

25 minutes

Portions

people

Ingrédients

• 8 layers of brick
• 350 g minced beef
• 1 onion
• 100 g green peas
• 3 tbsp soya sauce
• salt
• pepper
• curry
• ginger
• fresh coriander
• Oil for frying

Temps de Préparation 15 minutes Temps de Cuisson 25 minutes Portions people Ingrédients 8 layers of brick 350 g minced beef 1 onion 100 g green peas 3 tbsp soya sauce salt pepper curry ginger fresh coriander Oil for frying

Instructions

1. In a frying pan, poach the onions in olive oil and add the meat. Immediately add the spices according to your taste taking care not to put too much ginger.
2. When the meat begins to cook, add the peas + soya sauce. Cook for a few minutes to allow the liquid to evaporate.
3. Finally, add the chopped cilantro, mix and remove from heat.
4. Overlay the brick layers and cut in two. Place some filling on the surface of one half and fold in two along the length.
5. Fold into a triangle and form the samosas. When you get to the end, slide the remaining leaf through a slot so that the samosa can withstand the shape.
6. Fry in oil to fry until they become golden brown. Put them in a plate with a napkin to absorb the excess of oil.

Notes

• If you don't like very salty things, avoid adding salt to them, as soya sauce is a bit salty in itself.
• You can add 1 teaspoon of sugar to the preparation to give it a sweeter and softer touch.
• It is eaten with sweet and sour sauce. But you can serve it with mustard, ketchup or any sauce you like.