Beef Wonton Samosas Recipe

Ingredients for Beef Wonton Samosas

• 1 lb potatoes (peeled and diced)
• Chickpeas
• Vegetable Oil
• Cumin Seed
• 1 bay leaf
• 1 large onion (chopped)
• 1 lb ground beef
• 2 cloves garlic (minced)
• Gingerroot
• Ground Black Pepper
• 1 teaspoon salt
• Ground Cumin
• Ground Coriander
• Ground Turmeric
• 1/2 teaspoon chili powder
• Ground Cinnamon
• Ground Cardamom
• 1/2 cup chopped cilantro
• Green Chili Pepper
• 40-50 wonton wrappers
• 2 tablespoons vegetable oil

How to Make Beef Wonton Samosas

1. Bring a medium saucepan of lightly salted water (about 4 cups) to a boil.
2. Add 1 lb potatoes (peeled and diced) and 1 cup frozen peas.
3. Cook until potatoes are tender but still firm, about 15 minutes.
4. Drain well, mash together, and set aside to cool.
5. In a large saucepan over medium-high heat, heat 2 tablespoons vegetable oil.
6. Add 1 teaspoon cumin seeds and 1 bay leaf; sauté until fragrant (about 30 seconds).
7. Add 1 large onion (chopped) and 1 lb ground beef; cook until beef is evenly browned and onions are soft, about 5-7 minutes.
8. Stir in 2 cloves garlic (minced) and 1 inch ginger root (grated).
9. Season with 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom.
10. Stir in the mashed potato mixture. Mix well to combine.
11. Remove from heat and chill in the refrigerator for at least 1 hour, or until completely cool. This step helps the filling bind and prevents soggy samosas.
12. In a large bowl, gently mix in 1/2 cup chopped cilantro and 2-3 green chilies (finely chopped, adjust to taste).
13. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
14. Place approximately 1 tablespoon of the filling onto each wonton wrapper (about 40-50 wrappers).
15. Fold into triangles, pressing edges together firmly with moistened fingers to seal.
16. Arrange samosas on the prepared baking sheet. For frying, heat about 2 inches of oil in a heavy-bottomed pan to 350°F (175°C).
17. **Baking:** Bake for 15-20 minutes, or until golden brown and crispy. **Frying:** Fry in batches for 2-3 minutes per side, until golden brown and crispy. Ensure the oil is consistently at the correct temperature for even cooking.
18. Drain on paper towels to remove excess oil. Serve warm with your favorite dipping sauce (e.g., tamarind chutney, mint chutney).