Beef Samosas

Start by boiling a medium pot of water with a pinch of salt. Add the potatoes and peas, cooking them for about 15 minutes until the potatoes are cooked through but retain some texture. Drain the mixture, mash it together, and keep it aside.

At the same time, warm 2 tablespoons of oil in a large pot over medium-high heat. Toss in the cumin seeds and bay leaf, cooking until they are fragrant and the seeds have turned brown. Incorporate the ground beef and onions, sautéing for roughly 5 to 7 minutes until the meat is browned and broken into small bits and the onions have softened.

Mix in the ginger and garlic. Season the mixture with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Fold in the mashed potato blend. Take the pot off the stove and refrigerate for an hour or until it has cooled down completely.

Warm up 1 quart of cooking oil in a deep pot over medium heat.

Combine the fresh cilantro and green chile peppers with the beef and potato mixture. Place a spoonful of the filling onto each phyllo sheet. Fold each sheet into a triangle shape, sealing the edges by dabbing them with a bit of water.

Carefully drop the samosas into the hot oil in small batches. Fry them for about 3 minutes until they turn a golden color. Remove them and let them drain on a plate lined with paper towels. Proceed until all are finished and serve them warm.