Samosas Recipe
Ingredients
| Onion - 1 number | ||
| Green chilies - 2 numbers | ||
| Root ginger | 15 Gram | |
| Oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Mustard seeds | 1/2 Teaspoon | |
| Lean minced beef | 225 Gram | |
| Coriander leaves | 2 Tablespoon, chopped | |
| Salt - few dashes | ||
| Freshly ground black pepper - few dashes | ||
| Egg - 1 number, beaten | ||
| Dough | ||
| Plain flour | 100 Gram | |
| Salt - a pinch | ||
| Egg - 1 number | ||
| Oil | 3 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
MAKING
1. Finely chop the onion, deseed and chop the chilies and finely chop the ginger.
2. In a saucepan, heat the oil and add the onion and ginger, then fry until the onion is tender and translucent but not browned.
3. Add the chilies, crushed garlic, mustard seeds and beef, and cook until evenly browned; break the meat with a fork.
4. Add the coriander and seasoning; then remove this filling from the pan and wipe it out.
5. To make the dough, sift the flour into a bowl with the salt.
6. Make a well in the center and add the lightly beaten egg, oil and water.
7. Add ingredients together in the middle of the flour until they are lightly mixed, then gradually stir in the flour and knead together to make firm dough.
8. Knead thoroughly on a lightly floured board until very smooth, then divide the dough into eight evenly sized portions.
9. Roll out each portion of dough to give a round measuring about 6 inches in diameter.
10. Take a circle of dough in the palm of your hand and make a pleat in it to take up about a quarter of the circle.
11. Lift the dough off the palm and hold it between your thumb and forefinger, with your thumb and forefinger formed into an almost closed circle; the pleated side of the dough should be over your thumb and the main part of the dough should hang down into your hand to form a cone.
12. Spoon some of the mixture into the cone and brush the edges with a little beaten egg, then pinch the edges together firmly, to seal in the filling.
13. When the samosa is laid flat it should now be almost triangular in shape.
14. Repeat with the remaining dough and filling.
15. Wipe out the wok and pour in the oil for deep-frying.
16. Heat the oil to 375*F and fry the samosas, one or two at a time, until they are crisp and golden.
SERVING
17. Drain on absorbent kitchen paper and serve hot or cold with chutney.
1. Finely chop the onion, deseed and chop the chilies and finely chop the ginger.
2. In a saucepan, heat the oil and add the onion and ginger, then fry until the onion is tender and translucent but not browned.
3. Add the chilies, crushed garlic, mustard seeds and beef, and cook until evenly browned; break the meat with a fork.
4. Add the coriander and seasoning; then remove this filling from the pan and wipe it out.
5. To make the dough, sift the flour into a bowl with the salt.
6. Make a well in the center and add the lightly beaten egg, oil and water.
7. Add ingredients together in the middle of the flour until they are lightly mixed, then gradually stir in the flour and knead together to make firm dough.
8. Knead thoroughly on a lightly floured board until very smooth, then divide the dough into eight evenly sized portions.
9. Roll out each portion of dough to give a round measuring about 6 inches in diameter.
10. Take a circle of dough in the palm of your hand and make a pleat in it to take up about a quarter of the circle.
11. Lift the dough off the palm and hold it between your thumb and forefinger, with your thumb and forefinger formed into an almost closed circle; the pleated side of the dough should be over your thumb and the main part of the dough should hang down into your hand to form a cone.
12. Spoon some of the mixture into the cone and brush the edges with a little beaten egg, then pinch the edges together firmly, to seal in the filling.
13. When the samosa is laid flat it should now be almost triangular in shape.
14. Repeat with the remaining dough and filling.
15. Wipe out the wok and pour in the oil for deep-frying.
16. Heat the oil to 375*F and fry the samosas, one or two at a time, until they are crisp and golden.
SERVING
17. Drain on absorbent kitchen paper and serve hot or cold with chutney.
Chef
