|
|
Bangladeshi Beef Samucha (Samosa) Recipe
|
|
Add to Favorite
Prev
Next
|
|
A Samucha is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb, beef or chicken. The size, shape and consistency may vary, but many versions are triangular. Samuchas are often accompanied by chutney. They are a popular appetizer or snack in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa. Meat-stuffed samuchas are very common and popular in Pakistan. The entire pastry is then deep fried to a golden brown colour, in vegetable oil. It is served hot and is often eaten with fresh chutney, such as mint, coriander or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samuchas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala.
|
|
|
|
Ingredients for
Bangladeshi Beef Samucha (Samosa) Recipe
|
-
Beef Keema (minced beef)
-
1/2 kg
-
Ginger paste
-
2 tsp
-
Garlic paste
-
2 tsp
-
Chili powder
-
2 tsp
-
Coriander powder
-
1 tsp
-
Pepper
-
1/2 tsp
-
Cardamom paste
-
2 pods
-
Cinnamon paste
-
1/4 tsp
-
Bay leaf
-
1
-
Onions, finely sliced
-
1 cup
-
Coriander or mint leaves, finely chopped
-
2 tblsp
-
Green chilies, finely sliced
-
1 tsp
-
Oil
-
1/4 cup
-
Flour
-
1/2 kg
-
Water
-
3/4 cup
-
Salt
-
to taste
|
|
|
|
|
|
|
|
|
|
|
|
Preparation Steps for
Bangladeshi Beef Samucha (Samosa) Recipe
|
-
Take the keema in a karai and add all the pasted and powdered spices, the bay leaves, 1 tsp salt, pepper, 3 tblsp oil and ½ cup water. Cover and let boil.
-
When the water dries off, add the onion, coriander leaves, green chilies, 1 tsp flour, 2 tblsp more oil and fry. When dry and fried, remove from heat and keep uncovered.
-
In a bowl, take 1 cup water and add 1 tblsp flour. Mix to form a mixture. This will act like glue later.
-
In a hollow bowl, take 3 ½ cup flour, salt and water. Knead to form dough. When the dough is well kneaded, divide the dough into 16 balls.
-
Roll out each ball into small circular rotis. Now, take one roti and spread oil over it. Take another roti and place it over the one before. Now sprinkle the rotis with some flour, and roll them both out together into bigger rotis. Make pairs of rotis like this.
-
Heat a tawa and toast the rotis. Carefully separate the pairs.
-
When the rotis are separate, cut the roti into half, making sure it is 10 cm of length and 8 cm wide.
-
Now, take one half of the roti, leaving one part untouched as an extension, roll the piece into a triangular shaped filling pipe. Add the meat filling in the ‘pipe’. Put the ‘glue=flour’ on the extension and use it to cover the top of the samucha. Press hard or else the extension will open while frying.
-
Deep fry the samucha in oil. Serve hot with sauce or chutney.
|
|
|
|
|
If you are too lazy to make the samucha sheets yourself, you can by them from any departmental store. They are the normal pastry sheets that are available in the market. It will make it easier and quicker for you to make these samuchas.
|
|
|
|
More Similar Recipes
|
|
|
|
|
|
Comments on
Bangladeshi Beef Samucha (Samosa) Recipe
|
|
|
|
|
|