Beef and Vegetable Samosas

 

 

I’m in love with Indian food.  I adore the use of spices in such quantity and with such vivid imagination.  Indian food with its variety of spices is not just a gustatory delight, but is also of great mystical interest.  Entering an Indian restaurant gives you a peek of India’s history and culture with its rich and exotic interiors.  Even streamlined Indian restaurants show subtle hints of  a  unique and exciting culture just by  simply using intricate wall paper.  Unfortunately, Indian cuisine unlike Thai, Japanese, and of course Chinese cuisine is not that popular yet in Metro Manila.  I live in the North, and chances of finding a good Indian restaurant is like finding a needle in the haystack. Luckily for me, my Indian food craving can easily be subsided by an easy to make yet richly spiced Beef and Vegetable Samosas.

Traditional Indian Samosas are crispy triangle parcels of spiced potatoes and peas, and or ground beef. They are made with pastry dough and formed into triangles.  I find it easier and more convenient to use lumpia wrappers and wrapping them into classic rectangular shapes. It doesn’t matter which way you shape them—what matters is the explosion of flavors in your mouth. Flavorful Indian  spices  such as coriander, cumin, turmeric, and chili  are absorbed by the soft and almost mushy potatoes.  Flavorful and crunchy, these treats are going to be a welcome addition to your daily eats or special occasions.   No need to go to an Indian specialty store because these spices are readily available at big supermarkets.  You can make it completely vegetarian by replacing the meat with a couple more of potatoes. Prefer a fiery version? Just add more chili powder.

Wrapped and uncooked samosas freeze well for several months.  No need to thaw before frying.   Serve with the familiar sweet chili sauce, tangy tamarind sauce (I found this at SM...just add a little sugar into it),  or plain creamy yoghurt.  You may even want to  serve these Indian goodies with  two or three  of these sauces for a variety of flavors. These samosas are ideal for appetizers, snacks, side dishes, and are a meal by itself.

Beef and Vegetable Samosas (Lumpia style)

Yield: 40 (3 inch) pieces

Ingredients:

1 ½ cups cubed potatoes (1/2 in cubes), boiled till tender

1 ½  teaspoons cumin

½ teaspoon turmeric

1 teaspoon ground coriander

1 inch grated ginger

1 medium onion, diced

2 cloves garlic, minced

¼ kilo ground beef

1 cup green peas

¼ cup (or more!) chopped coriander (cilantro) leaves

5 x 5 lumpia wrappers (about 40 pieces)

Directions:

1. Heat in a medium pan (big enough to fill all the ingredients), all the spices-cumin,

    turmeric, and coriander for a couple of minutes until fragrant.

2. Add 2 Tablespoons oil, then add the ginger. Saute for a few minutes.  Add garlic and

   onion. Mix well.

3. Mix in beef, and cook till beef is no longer pink.

4. Add in cubed cooked potatoes. Season with salt and pepper. Toss in  fresh  coriander

    leaves. Cool mixture before wrapping in lumpia wrappers.

5. Get a piece of lumpia wrapper and put 1 tablespoon of the filling. Wrap lumpia style.

6. Heat some oil, and fry until golden brown. Remember that the filling is already

    cooked. You just need to brown the wrappers.  Turn once to brown the other side.

7.  Serve with desired sauce.