Beef Samosas Crispy Fried Recipe With Chicken Livers
Beef samosas are my favorite food because of good taste. However, beef and potatoes are the main ingredients of these samosas which are folding inside these deep crispy fried samosas. When you try it at home chicken livers can also be substituted for beef. I have gotten this hot formula from one of my close friends. However, follow this recipe and try it at home. To clarify, you never find it in the shops.
- Two large potatoes
- One cup frozen peas
- vegetable oil 2 tablespoons
- ½ teaspoon cumin seeds
- One bay leaf
- Two large onions
- 1-pound ground beef
- Four cloves garlic
- 1 tablespoon minced fresh ginger root
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- One teaspoon ground cumin, ground coriander and
- Ground turmeric
- One teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Two tablespoons chopped fresh cilantro
- Two tablespoons chopped green Chile peppers
- One quart oil for deep frying
- One (16 ounces) package phyllo dough
Processes to make Beef Samosas
Firstly, slightly salted water needs to boil in a pot. Mix in potatoes and peas and cook for a considerable length of time until potatoes are fragile yet at the same time mash together, and set aside.
Heat the oil in a saucepan over moderate-high warmth, Brown cumin seeds, and straight leaf. Blend in onions and ground meat. Cook it until meat is consistently earthy colored and onions are delicate around 5 minutes. Pour in garlic, new ginger root. Season with dull pepper, salt, cumin, coriander, turmeric, stew powder, cinnamon, and cardamom. Mix in the pounded potato blend. At that point Remove from warmth and cool in the cooler for 60 minutes.
Presently heat oil in a saucepan, substantial container over high warmth.
Blend and green Chile peppers into the potato and hamburger blend. Pour around 1 tablespoon of the blend onto every phyllo sheet. Cover sheets into triangles, pressing edges along with soaked fingers.
In conclusion, fry it until brilliant earthy colored, around 3 minutes. Channel on paper towels and serve warm.
If you like this recipe you can follow the below recipes –