Beef and Potato Samosas

Method

1. Make the filling: Heat 2 tbsp oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add the minced garlic and ginger. Sauté for 1 minute until fragrant.
3. Add the minced beef, breaking it up with a spoon. Cook until browned.
4. Add all the spices (cumin, coriander, garam masala, turmeric, chili powder) and salt. Stir well to coat the meat and cook for 2 minutes to toast the spices.
5. Stir in the diced potatoes and green peas. Cook for another 5 minutes. Stir in the lemon juice and fresh cilantro. Remove from heat and let the filling cool completely.
6. Prepare the flour paste by mixing 2 tbsp of flour with 3-4 tbsp of water to form a thick, glue-like paste.
7. Assemble the samosas: Take one samosa wrapper. Cut it in half to form two rectangles. Fold one rectangle into a cone shape, overlapping the edges. Seal the seam with the flour paste.
8. Fill the cone with about 1-2 tablespoons of the cooled filling. Do not overfill.
9. Fold the top of the cone down to seal the samosa, forming a triangle. Use the flour paste to seal the edge tightly. Ensure it is completely sealed to prevent oil from entering during frying.
10. Heat oil in a deep pot over medium heat until hot (around 170°C / 340°F). To test, a small piece of dough should sizzle and rise to the surface.
11. Fry the samosas in batches, being careful not to overcrowd the pot. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
12. Remove the samosas with a slotted spoon and drain on a wire rack or paper towels.
13. Serve the samosas hot with your favorite chutney or sauce.