1packagesamosa wrappersChinese spring roll wrappers cut into thirds will work.
Instructions
Making the filling
Dice onions. Half will be used during cooking, half will be used after cooking.
1½ medium diced onions, 1½ medium diced onions
In a large saucepan, preheat oil.
3 Tbsp cooking oil.
Add garlic, ginger and half of the onions.
2 Tbsp garlic ginger paste, 1½ medium diced onions
Saute onions until caramelized.
Add fresh chilis.
2 finely diced green chilis
Add chili powder, ground tumeric, salt, white pepper, black pepper, ground coriander and ground cumin to "roast" briefly.
1½ tsp salt, ½ tsp ground tumeric, ¼ tsp white pepper, ¼ tsp black pepper, ½ tsp ground coriander, ½ tsp ground cumin, ½-1 tsp chili powder
Add ground meat and stir ingredients together.
750 g ground meat
Cook until done.
Remove from heat.
Add the garam masala spice blend, rest of the raw, diced onion, fresh chopped coriander, fresh chopped mint, fresh chopped green onion and frozen peas.
1½ medium diced onions, 1 Tbsp garam masala, 50 g fresh chopped coriander, 15 g fresh chopped mint, 5 g chopped green onion, ½ cup frozen petit pois (green peas)
Add additional salt and chili powder to taste if necessary.
salt to taste
Assembling the samosa
In a small bowl, mix the flour and water together to form a "glue" paste.
3 Tbsp water, 1 Tbsp flour
See video on how to wrap the samosas.
Frying the samosas
Preheat oil in a saucepan over medium heat. NOT HOT!
Place samosas in oil and flip over when golden brown.
Remove from oil
Allow excess oil to drain by placing one corner of the triangle facing the bottom with a paper towel touching the tip.
Baking the samosas
Preheat oven to 350° F (177° C)
Brush each samosa with oil.
Bake on a piece of foil on a baking tray for easier cleanup.
Bake for 10-15 minutes until crisp, making sure that the tips don't burn.