How to Make Indian Samosas with Tortillas

So the thing is that I only make these during Ramadan, but really, you can make them any time of year. This year, I didn’t make them once for Ramadan. And now that Ramadan is over, I’m making up for lost time and turning out samosas like it’s nobody’s business. This recipe utilizes leftover ground beef or freshly made with a sprinkling of Indian spices and good old fashioned Mission Tortillas. I’ve tried three different varieties of tortillas and the Mission brand is hands down the best. They are light, airy and soft and fry up really nice and crispy. These have been a family favorite and crowd pleaser for many years now.

I have my mother in law to thank for this recipe (and many besides). The ingredients and directions are simple, and if you are only making enough for your family, not too time consuming. I’ve made these in the past for big dinner parties, and that’s quite the commitment.

Here’s what you need (for this recipe, but you can cut it down easily): 2 pounds ground beef (I used 15% fat, but I’ve used ground sirloin with only 5% fat). 1-2 teaspoons of the following spices (I recommend starting with 1 teaspoon of each and tasting as you go until you reach the desired flavor). Cayenne, cumin, turmeric, ginger, garlic, salt and paprika You can use a serrano pepper or a jalapeno pepper for added kick and for a rich authentic flavor, you can use fresh ginger and garlic or ginger garlic paste. 1 large onion diced, or two small onions Add hidden veggies in the form of 1 green bell pepper or a zucchini. Dice them small and sauté with the onion. 10 tortillas flour and water oil

Directions: Sauté onion in a large flat pan with oil of your choice. Meanwhile, rinse ground beef and break it up so it’s smooth. Use a metal strainer to keep from losing the meat. Drain well. I usually work the meat with a wooden spoon and let is rest in the sink draining while the onions fry. Fry other veggies at this time too. Prepare the spice mix by adding 1 teaspoon of each spice into a small dish. You can add more to taste once the meat starts cooking. Turn the heat up to high and add the meat to the browned onions. Work the meat and add the spices. It takes about 5-10 minutes to cook down. Remove from heat and allow the meat to cool so you can work with it. If there’s too much liquid, continue to cook it until the liquid evaporates. Avoid draining the liquid because the flavor will drain with it.

While the meat cools, prepare the tortilla and ‘glue’. Cut the tortillas in half and set aside. In a small bowl add 1 cup of flour and slowly add 1 tablespoon at a time of water until you create a thick paste. If the paste is too runny, it won’t seal the tortillas.

Add a thin line of paste along the edge of half the tortilla. Add about 1-2 heaping tablespoons of meat (keema) to the tortilla and fold the tortilla over and seal it shut. Let it rest for a bit to make sure the seal keeps.

To a pan add as much oil as needed to fry samosas. Heat to medium heat, but watch it constantly. If it’s too hot, it will burn or brown quickly, but the inside will be cool or not warm enough. If the oil is too cool, it’ won’t fry properly and absorb too much oil. Make sure the samosas are sealed completely before frying. Fry for a minute or so on each side. Remove and let drain on metal rack or paper towel. Serve hot with your choice of garnish. I like them plain, but some of my kids enjoy ketchup.

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