|onion — finely chopped|
|garlic — cloves, crushed|
|5 cm||fresh ginger — grated|
|carrots — grated|
|350 g||beef mince — lean|
|250 ml||lentils — brown, cooked|
|30 ml||masala — roasted|
|5 ml||cumin — ground|
|2,5 ml||coriander — ground|
|5 ml||freshly ground black pepper|
|oil — for deep frying|
Heat the oil in a deep pan and fry the onion until soft. Add the garlic, ginger and carrots and stir-fry for a minute.
2 Add the mince and brown. Mix in the rest of the ingredients and stir-fry for 10 minutes. Remove from the heat and let it cool slightly.
3 TO FINISH
Lay a sheet of pastry on a work surface and spoon a little filling onto the bottom corner. Fold the corner over the filling to form a triangle. Continue folding the triangle over until the end of the pastry sheet. Seal the end with water. Repeat with the rest of the pastry and filling.
4 Heat the oil and deep-fry the samoosas in batches until golden brown and crispy. Drain on paper towels