A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils using chinese ingredients. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.

Ingredients:

-Vegetable oil

-1 medium onion, finely chopped

-1/2 pound 85% lean ground beef   

-2 tablespoons dried parsley

-1 teaspoon curry powder, plus more to taste

-1 garlic clove, minced

-1 teaspoon kosher salt

-1/2 teaspoon freshly ground black pepper

-1 package egg roll wrappers

-Water, for sealing-

-pepper

-salt

-paprika

Directions:

• 1. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and cook about 4 minutes, stirring occasionally, until soft. Stir in the beef, parsley, curry powder, garlic, salt, and pepper, and cook about 5 minutes. Stir to break up lumps, until the meat is no longer pink. Taste and add more seasoning if you want.Transfer the meat mixture to a medium bowl and cool to room temperature.

2. 2. Cut each egg roll wrapper in half diagonally. Working with one triangle at a time, lightly brush the edges of the wrapper with water. Fold the long side of the triangle in half, pinching the edge to seal and form a little cup.

• 3.
• Place a generous tablespoon of the meat mixture into the cup, then pull the open flap of the wrapper over the cup, pressing to seal. As each sambusa is finished, place it on the baking sheet. When the sheet is full, cover the sambusas with another piece of parchment paper and continue layering with finished sambusas.
• 4.
• In the skillet, heat about 1 inch of oil until a deep-frying thermometer reads 365°F to 375°F, or a pinch of flour bubbles and sizzles in the oil. Add half of the sambusas to the oil and cook for 2 to 4 minutes,until golden brown on both sides. transfer the sambusas to the paper-towel-lined plate to drain briefly. Repeat with the remaining sambusas. Serve.