|
½ kilo |
minced beef |
|
|
Salt to taste |
|
1.25ml/¼
tsp |
haldi
powder (turmeric) |
|
1.25ml/¼
tsp |
chili powder |
|
3-4 |
green
chilies chopped |
|
2 |
onions,
coarsely sliced |
|
1 cup |
fresh
dhuniya leaves (Cilantro / Coriander leaves) |
|
2 lb |
frozen
spring roll wrappers |
|
|
flour |
|
oil |
Put the meat
in a pot on medium-low heat and dry the water already present in it
stirring constantly to prevent burning along with salt, pepper and haldi.
When water
dries add green chili, onion and dhuniya and dry water on high heat
and remove.
Cut sheets of
thawed spring roll wrappers into strips about 3 by 6 inches. Fold one
point up to form a triangular pocket. Fold over again, and then fill
the pocket with some of the meat mixture. Bring down the top and seal
all open sides with a paste made of flour and water (mix some flour
dissolved in a little water and cooked into a thick paste). You
should end up with a neat, secure triangle of meat-stuffed pastry.
Deep-fat fry
filled samosas, a few at a time, in oil, until golden brown. Drain
and keep warm. Serve hot with chutney.