2 Cups Plain Flour
6 Tablespoon Ghee (oil/holsum)
1 Teaspoon Salt
1 Teaspoon Carom Seeds (optional)
2/3 cup water
Oil for deep frying
For the filling
500g beef mince(you can use pork, chicken or potatoes)
1/2 cup chopped spring onions
1/4 cup chopped coriander
1 tablespoon turmeric
1 teaspoon curry
Salt and pepper to taste
For the Dough
1) In a mixing bowl, add all purpose flour, salt , carom seeds and mix. Add ghee (or whichever oil you are using) and mix with your hand to crumbly dough.
2) Now, add water in multiple small quantities, knead dough until it’s smooth and elastic.
3) Cover the dough with a wet kitchen towel and set aside for 45 minutes
1) Heat 2 tablespoons oil in a medium pan or pot, add beef mince, stirring until cooked.
2) Add, the spices and continue to stir. Then add spring onions and coriander.
3) Continue to cook for further 2 minutes. Remove from heat
To Assemble Samosa
For paste to seal pastries:
Mix 2 tablespoons of water and 1 tablespoon plain flour . Set aside.
1) Now it’s time to go back to the dough.Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with kitchen paper towel.
2) Roll each ball into a large thin circle. The rolled pastry should not be very thick and nor thin. If it is thick, it will not be fried through and will be raw inside. If it is too thin, the filling might burst out while you deep fry.
3) Cut it straight through center and divide it into two equal parts.
4) Make each part into a triangular shape. Add 1-2 teaspoons of filling into the triangular shape. Lightly wet open edges in the flour/water paste and press them to seal properly.
5) Heat oil over medium heat for deep frying. When it is sufficiently hot, carefully slide or drop 5-6 stuffed triangles in oil and deep fry them over low heat until they turn golden brown. Transfer fried samosas to a plate and serve with sour cream or tomato ketchup.
NB:- TWEAK RECIPE TO SUIT YOUR OWN PREFERENCE.
CREDIT: MAMA JACKIE’S KITCHEN