I never thought making samosas were this easy! Do you have some left-over beef fry /curry and chapathi dough? Then please roll out the dough, fill in some shredded beef fry, tuck them in and deep fry! Your kids will love..we actually fought for that last one!!
The only problem with atta being used as the wrapper is that the samosas should be consumed immediately. As it sits, they lose their crispness. But I am sure there wouldn't be any left. If at all you want the crispness to last longer, please use a maida dough instead of atta.
You can follow the same recipe for chicken samosas too, if you have some leftover chicken curry. Easy - peasy..aint it?
Left-over beef curry or fry - around 2 cups (if there is too much gravy, just cook them for some more time so that the moisture dries up. You do not want it to be too dry, something like wet will be perfect)
Chapathi dough - as needed
Oil - for frying
1. Shred the beef in a food processor.
2. Roll out a small ball of chapathi dough. Cut them in half as shown. Twist them to make a cone and fill in a tbsp of beef.
3. Tuck them in, press tightly to close
4. Deep fry in oil
Enjoy with some tomato ketchup.