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Crunchy Beef Tortilla Pockets (Easy Samosa-Inspired Snack)

Crunchy Beef Tortilla Pockets

These pockets combine aromatic spiced beef, sweet peas, and fresh cilantro inside a crisp tortilla for a fast, samosa-style snack.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon garam masala
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup frozen peas
  • ¼ cup fresh cilantro chopped
  • 4 large tortillas
  • Oil for frying

Equipment

  • Large Skillet
  • Spatula
  • Deep frying pan
  • Paper towels
  • Tongs

Method
 

  1. Heat the olive oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes until softened.
  2. Add the minced garlic and grated ginger to the skillet and cook for 1 additional minute.
  3. Add the ground beef and use a spatula to break it apart as it browns for 5 to 7 minutes.
  4. Stir in the cumin, coriander, garam masala, chili powder, salt, and pepper until the meat is well-seasoned.
  5. Add the frozen peas and cook for another 2 to 3 minutes before removing the pan from the heat and stirring in the fresh cilantro.
  6. Place the tortillas on a flat surface and scoop a generous amount of the beef mixture onto one half of each tortilla.
  7. Fold the other half of the tortilla over the filling and press the edges firmly together to create a sealed pocket.
  8. Heat frying oil in a separate pan over medium-high heat and fry the pockets for 2 to 3 minutes per side until golden and crunchy.
  9. Remove the pockets from the oil and drain them on paper towels before serving while hot.

Notes

Ensure the oil is fully heated before frying to achieve the crispiest texture without the tortillas absorbing too much grease.
Do not overfill the tortillas or overcrowd the frying pan, as this can lead to leaks or uneven cooking temperatures.
You can swap the ground beef for turkey or chicken, or use a potato and carrot mixture for a vegetarian version.
Leftover pockets can be stored in the refrigerator for up to three days and reheated in an air fryer or oven to restore their crunch.