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Samosas




 Beef filling Ingredients

1 kg of minced meat
1 teaspoon of blackpepper
Coriander leaves
3 green onions
1 teaspoon of minced garlic
Lime juice 
Pepper
Salt to taste

Method

In a sufuria add in the minced meat, boil over low medium heat until its dry. To sufuria add in onions, blackpepper, garlic,lime juice, salt, pepper and coriander leaves.Stir and cook over a low medium heat for about 5 - 10 minutes. Remove from the heat and set aside.

Dough pastry Ingredients

3 cups of all purpose flour
2 teaspoons of vegetable oil
Lime juice
2 cups of warm water
Salt to taste

Method

In a bowl add in flour, water, lime juice and salt mix together. On a flat surface knead the dough until it becomes soft and no longer sticky . Lightly oil the dough and let it rest for 10 minutes.
 
After the rest divide the dough into 4 small  equal balls. Roll out the balls into 6 inch diameter and brush some oil on it and sprinkle some flour. Repeat the process with all the balls and gently placing on top of each other.

Using a rolling pin , roll  out thinly the pilled dough into 10-12 inch diameter. Preheat the cooking pan then place on it the rolled out dough and let it cook until it begins to bubble up on both sides.

Place the half cooked wraps on a clean surface. Using a knife separate them into 4 equal parts 
( with each part forming a triangle shape).Gently separate the triangles and cover with a clean cloth to avoid drying up.

Preparing samosa pockets and deep frying

In a small bowl, mix 1/2 cup of flour with a little water and make a thick flour paste to serve as a "glue" for sealing samosa pockets. Fold all samosa pockets first in a cone shape before filling with a cooled meat. Use a teaspoon to fill in the samosa pockets. ( Do not overfill them). Using the glue seal them well to ensure they do not open. 

Heat up the oil in a deep frying. Once the oil is hot enough, dip in the samosas ensuring the oil is not too hot because if the oil is overheated the samosas will only cook on the outside and not inside.
Deep fry the samosas until they turn golden brown and crispy on both sides. Using a kitchen paper or a clean towel to dry the excess oil.

Serve with any drink of your choice, accompanied with chutney and a piece of fresh lime juice.

Comments

  1. UnknownApril 30, 2020 at 10:35 AM

    I'd love to try this recipe,
    I know I'll have a bit of a challenge in folding the samosas though...
    Good job

    ReplyDelete

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