SERVING: makes about 40 samosas



1 package wonton wrappers, about 3 to 4 inch squares
2 tablespoons canola oil, plus more for frying
½ medium onion, diced
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground beef
2 tablespoons garam masala
1 teaspoon amchur (dried green mango) powder
½ teaspoon cayenne
¼ cup frozen peas, thawed
½ cup cilantro, chopped
1 egg, lightly beaten


1. Heat 2 tablespoons canola oil in a medium saucepan over moderately high heat. Add onion and balsamic vinegar, sautéing until onions are caramelized, about four to five minutes. Add the garlic, ginger, salt and pepper and cook for 1 minute. Add ground beef and sauté until brown, about 6 minutes.

2. Stir in garam masala and amchur powders and cayenne and sauté for another 2 minutes. Stir in peas and cilantro until peas are warmed through.

3. To assemble the samosas, put 1 tablespoon of beef mixture in the center of the wonton wrapper. Moisten the edges of the wrapper with egg, then fold up one corner to the opposite corner, forming a triangle. Repeat with remaining wrappers and filling.

4. Heat a large skillet over medium-high heat, adding about an inch of canola oil to the pan. When oil is ready (it should sizzle when the wrapper hits) cook the samosas for about 1 minute on each side, until golden brown. Drain on paper towels, and serve.

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