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I grew up in Africa surrounded by some wonderful food experiences. One of those was samosas.
We would often have to make a trip from one town to another that would be about 3 hours. I always liked that about an hour from home we would often stop to get chicken pies from a nice shop (that I still dream about sometimes), or we would stop by the butcher to get some biltong (a type of beef jerky) and boravorse, or even stop at this little dump of a cafe to buy some samosas.
My parents knew that the look of a place doesn’t always determine the flavor of the food. It was known that these samosas were the best around.
I also remember as a kid being shooed out of kitchens full of women chatting away as they rolled out the breading for samosas. It was a big ordeal to fix them for a large group of people…well, bigger than making a large stew pot for them. So, I quickly found an easier way 🙂 (You all are getting to know.. that’s what I do.).
Instead of rolling out the “tortillas”, I decided to buy tortillas from the store. Though I make my own Homemade Tortillas, the idea of cooking the meat mixture, rolling out and cooking the tortillas, stuffing and sealing, then cooking the samosas is too much for me in one night. I’m sure many are better than me and will do it all, but I’m admitting that I don’t want to spend 6 hours in the kitchen on one meal. Having tortillas pre-made makes this a very doable meal.
This is not authentically Indian because I make mine with ground beef, but you can always use the same spices cooked in potatoes, cauliflower, peas, etc. to put in yours.
- 2 Tbsp Olive oil + Oil for frying
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 Tablespoon of your favorite curry powder (or more to taste)
- Salt (to taste)
- 1 lb ground beef
- 3 large potatoes, diced
- 1 cup peas
- Coconut or olive oil
- Tortillas store bought or homemade
- 2 Tbls flour + enough water to make a "glue"
- Heat oil in large skillet on medium heat and add onions, garlic, curry, and salt. Cook until onions are translucent.
- Add remaining ingredients, cover skillet and cook on low until meat is cooked through. Set aside.
- Cut Tortillas in half. Prepare "glue" with flour and water. Add just enough water so that your glue is still thick.
- Add "glue" to half of tortilla curve and fold over. Add enough to seal well (see below).
- Add meat filling and seal.
- Heat oil in a pot. You only need to add about 2 inches. Heat until it shimmers.
- Add samosas to hot oil carefully. Cook for 2-3 minutes on each side (or until browned), and remove. I place mine onto paper towels to drain some of the oil
Cut Tortillas in half. Prepare “glue” with flour and water. Add just enough water so that your glue is still thick.
Add “glue” to half of tortilla curve and fold over. Add enough to seal well (see below).
Add meat filling.
Heat oil in a pot. You only need to add about 2 inches. Heat until it shimmers.
Add samosas to hot oil carefully. Cook for 2-3 minutes on each side (or until browned), and remove. I place mine onto paper towels to drain some of the oil
Linked to some of these great blogs.