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Next, she introduces minced beef into the mix, encouraging viewers to customize their filling with favorite herbs and spices—there are no strict rules here. For seasoning, she suggests adding seasoning cubes and allows the meat to cook further by adding water, ensuring it becomes tender.
Once the meat is cooked, she incorporates vegetables like carrots and cabbage but emphasizes the need for balance—these additions should not overshadow the meat flavor, as samosas differ from spring rolls. To give the filling a glossy finish, Chidimma adds a cornflour slurry, which thickens the mixture and enhances its appearance.