- - onion, finely chopped
- - about 80 small samoosa pastry sheets
- 15ml - oil
- 350g - lean beef mince
- 5ml - pepper
- 250ml - cooked brown lentils
- 5ml - ground cumin
- - 2 garlic cloves, crushed
- 30ml - roasted masala
- 5ml - salt
- 5cm - fresh ginger, grated
- - oil for deep-frying
- - 2 carrots, grated
- 30ml - chutney
- 2,5ml - ground coriander
Make quick paaper bites (samoosa chips) from leftover pastry. Cut into largish pieces and deep-fry until crispy. Drain on paper towels and season with spices of your choice.
1 FILLING
Heat the oil in a deep pan and fry the onion until soft. Add the garlic, ginger and carrots and stir-fry for a minute.
2 Add the mince and brown. Mix in the rest of the ingredients and stir-fry for 10 minutes. Remove from the heat and let it cool slightly.
3 TO FINISH
Lay a sheet of pastry on a work surface and spoon a little filling onto the bottom corner. Fold the corner over the filling to form a triangle. Continue folding the triangle over until the end of the pastry sheet. Seal the end with water. Repeat with the rest of the pastry and filling.
4 Heat the oil and deep-fry the samoosas in batches until golden brown and crispy. Drain on paper towels
