Samosa

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and ginger, cooking for another minute.

Add the minced beef or chicken (or vegetables), diced potato, and frozen peas. Cook until the potato is tender and the filling is cooked through.

Stir in the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Cook for a few more minutes until the spices are well combined.

Remove from heat and stir in the chopped cilantro. Allow the filling to cool before using.

Prepare the Dough

In a large bowl, mix the flour, vegetable oil, and salt.

Gradually add the warm water, mixing until a smooth, elastic dough forms. Knead for a few minutes, then cover with a damp cloth and let it rest for about 30 minutes.

Assemble the Samosas

Divide the dough into small balls and roll each ball into a thin circle, about 6 inches (15 cm) in diameter.

Cut the circle in half to make two semi-circles. Fold each semi-circle into a cone shape, sealing the edge with a little water.

Fill the cone with the prepared filling, then seal the open edge by pinching it together to form a triangular shape.

Repeat with the remaining dough and filling.

Fry the Samosas

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the samosas in batches, turning occasionally, until they are golden brown and crisp, about 3-4 minutes per side.

Remove the samosas from the oil and drain on paper towels.

Serve