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Whole grain snacks are an excellent choice for a fast balanced snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers created from whole grains can be great for quick snack foods to eat on the go. Whole grains are usually better than processed grains found in white bread.
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We hope you got benefit from reading it, now let’s go back to spicy beef samosa recipe. You can cook spicy beef samosa using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Spicy beef samosa:
- Take For dough:
- You need 2 cups plain flour or maida
- Get 4 tbsp. cooking oil
- Prepare 1/2 tsp. salt
- Provide Water to make dough
- Take For Filling:
- Use 250 gm. mince meat of beef
- You need 1 onion, peeled and finely chopped
- You need 1/2 inch piece ginger, peeled and finely grated or chopped
- You need 1 green chilli, finely chopped
- Provide 2 cloves garlic, peeled and grated or crushed
- Provide 1 tbsp. cooking oil
- Prepare 1 tsp. coriander powder
- Take 2 tsp. lemon juice
- Use 1/2 tsp. garam masala
- Use 1/4 tsp. chilli powder
- Use to taste Salt
- Take 1 handful coriander leaves, finely chopped
- Prepare Oil for deep frying
Instructions to make Spicy beef samosa:
- Making dough : - Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs. Make firm dough adding a little water at a time. I tend to make mine in a food processor, it is easier and quicker. If making by hand, knead it well. Keep aside for 20 minutes, covered with a moist cloth and then knead again.
- Making the Filling : - Heat oil in a pan. Add onion, ginger and green chillies and fry until onions are golden brown. Add meat and stir fry until meat is nicely browned. Add spices and stir fry for a few more minutes and add peas.
- Turn heat to medium and cook covered until meat is tender and all water is absorbed. Filling should be quite dry. You can turn the heat up towards the end and make sure all water has dried. Adjust spices if necessary. Turn heat off and allow to cool completely.
- Making Samosas: - Mix 1 tsp. flour with 2 tbs. water, to make a 'glue'. Keep it aside. Divide the dough into 8-10 portions and make balls, using greased hands. Keep covered with a moist cloth.
- Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife. Lift one half in your palm and make a cone, by folding the straight edge in the centre and overlapping. Glue the overlapping edges and press gently to give a good seal.
- Now fill the cone with approximately 2 tbs. of the meat mix. You should have enough edge left at the top (4-5 mm), to get a good seal. Using the 'glue', press and seal the edges together.
- Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
- Heat the oil in a wok or karahi on medium heat. Test by putting a small piece of dough into it, it should sizzle and rise to the top quickly, but the oil shouldnt be smoking. Put as many samosa as will spread out easily in your wok and fry gently to golden brown. Take out and place on kitchen paper, to absorb surplus oil.
- Serve hot with Tomato Ketchup.
A delicious combination of Beef, Chickpeas and Kale fused with exotic spices. Our samosas have never been near a fryer, they are fully baked. You can enjoy their fresh and. Ground beef filling : ground beef, onion, parsley and some spices. Samosa is traditionally filled with spicy potato mixture in India and Pakistan, but in the Middle East the most common filling is beef.
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