Samosas! - oil

Method

• Heat 2 tablespoons of oil and lightly brown the onion.
• Add ginger and garlic and spices (including salt and pepper, to taste).
• Cook until a fragrant paste forms.
• You may need to add a few splashes of water to make sure the spice paste doesnt burn.
• Add ground beef and jalapeno (deseeded, if youre worried about the heat).
• Cook until meat mixture is fairly dry.
• Add cilantro and cool the meat mixture thoroughly.
• Peel off two spring roll wrappers (do not separate them).
• Cover the remaining wrappers with a damp towel so they do not dry out.
• Cut the double sheet into thirds so that you have three long strips, equal in size.
• Fill each third with approximately two teaspoons of the meat mixture and fold into the distinct triangular samosa shape.
• Mix flour with water to create a glue to seal the last edge to create the triangle.
• There are lots of videos on YouTube that demonstrate the many triangular folding techniques.
• If you are not comfortable folding samosas into the triangular shape, feel free to roll the mixture into a spring roll shape.
• The goal is to make sure the meat mixture remains in the wrapper during the frying process.
• Continue folding samosas until all wrappers are used up.
• You will likely have meat mixture remaining at the end.
• This is certainly not a problem because the meat tastes delicious with rice (two meals for the price of one!).
• Make sure to cover the folded samosas with a damp towel so they dont dry out.
• Heat oil and fry samosas until golden brown.
• Serve with a mango chutney or raita (or the hubsters favorite, ketchup!
• ).
• Extra samosas can be frozen in a Ziploc bag.