Punjabi samosas are traditionally filled with spiced potatoes and are larger in size, and I’m proud to say I can still eat two easily with a cup of chai. But these keema samosas are bite size pieces of crispy heaven, and I’m not going to tell you how many I can eat at one time, because you’ll judge me.
The trick to make them crispy like the bazaar wale samosay is to use two layers of pastry (roll patti) and to fry them low and slow. Now let me be honest, I’m no expert at samosa folding, but I followed a dear friend’s tutorial (Zakiya from Blend of Spice) and everyone was raving about the uniform shape of each samosa when I shared a picture, so I’m going to insert her tutorial in the recipe below so you can also make samosas into the perfect little triangle.
Here’s what you’ll need for about 3 dozen samosay, depending on how generous you are with the filling:
1 pack egg roll wrappers (the square shaped ones)
1 pound lean ground beef
3 Tblspn oil
1 Tblspn ginger garlic paste
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp ground anaar dana (dried pomegranate seeds)
1 tsp salt
1/4 tsp black pepper
1/2-1 tsp chilli powder
1/2 cup fried onions
1 1/2 cup shredded cabbage
1/2 cup shredded carrots
1 cup finely chopped green onions
a flour and water paste to seal the samosas
Start off by heating the oil and sautéing the ground beef with the ginger and garlic paste.
Once the beef starts changing color add all the seasoning. I always freshly grind the cumin, coriander seeds and dried pomegranate seeds for a more vibrant flavor. Mix the spices in and cover and cook on a low flame for 5 minutes.
Take the lid off and add the fried onions, cabbage and carrots. Increase the flame to medium and sauté till the cabbage starts wilting down, then add the green onions, mix and turn off the flame. Taste the mix to see if it needs any spice or salt and set aside to cool.
Take out the egg roll wrappers and cut the square into three even rectangular strips. For the glue, add water to some flour until it forms a paste. Peel off two wrappers at a time, making a triangular poncho on one end of the triangle, fill with a heaping teaspoon of ground beef, and continue folding in a triangular shape till the pastry is completely folded over. Don’t forget to use the flour paste to secure!
Here is a detailed tutorial by Zakiya about how to shape them : samosa wrapping tutorial.
To freeze place them on a tray in a single layer, flash freeze for about 1-2 hours, then transfer to a large zip loc bag or air tight Tupperware and fry when needed. For frying don’t defrost, just fry on a low medium flame until golden brown on either side.