Name: Samosas
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 teaspoons (2 X 5 ml spoon) ground cinnamon; ¼-½ teaspoon (1.25-2.5 ml spoon) chilli powder; 2 teaspoons (2 X 5 ml spoon) ground cumin; 2-3 fl oz (50-80 ml) water; 1 tablespoon (15 ml spoon) oil; 1 onion; 1½ tablespoons (4 X 5 ml spoon) sunflower or vegetable oil; ½ teaspoon (2.5 ml spoon) ground cloves; salt; 4 oz (100 g) plain or wholewheat flour; ½ teaspoon (2.5 ml spoon) salt; 1 teaspoon (5 ml spoon) baking powder; 1 teaspoon (5 ml spoon) ground turmeric (optional); 2 tablespoons (2 X 15 ml spoon) lemon juice; 1 rounded tablespoon (2 X 15 ml spoon) tomato purée; 1 rounded tablespoon (2 X 15 ml spoon) frozen peas, thawed (optional); ½ lb (225 g) minced beef; 2 cloves garlic, chopped finely; oil for deep frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

These crispy triangles filled with spiced minced beef disappear in a flash when I present a plate of them to my family. In India samosas tend to be very hot but the children won’t eat anything too “peppery”, and so this is a mild version which we all prefer. Like Cornish pasties, samosas take a little time to prepare but as with pasties you can make them well in advance and cook them when you want them; or you can cook them earlier and then reheat them. Serve them with a bowl of plain yogur

Ingredients

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Ingredients

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