How To Make Samosas
Have attempts to make samosas backfired on you badly? You need to see this
Have you ever wondered what goes into making a samosa? A samosa is a deep fried dish with a flour coating and is typically stashed with minced meat filling. The dish works well as a snack or breakfast accompaniment. Here is how to make samosa at home
Ingredients for the filling
- 1/2kg Minced beef meat
- 3 Onions
- Finely sliced Coriander
- Chopped Garlic
- 1 table spoon of salt
- ½ cube of Knorr beef cubes
Cut 3 bulbs of onions in a sufuria and let them cook till they are almost brown in color. Add the minced meat, let it cook in medium heat then add your finely sliced coriander and the chopped garlic. Let the minced meat cook for 10 minutes then add some water and the ½ cube of Knorr beef cube and salt. Leave it to cook for 20 more minutes then switch off the heat.
Remove the cooked minced meat and let it to cool for a while.
- 4 cups of all-purpose baking flour
- 1 ½ cup of water
- Extra flour
- Cooking oil
- Tablespoon of salt
Mix the baking flour, salt, and some cooking oil in a bowl. Start to knead the dough while adding water. Knead the dough for about 15 minutes till its soft. Ensure that the dough does not stick on the bowl.
Cover the dough with a damp piece of clothing and leave it there for 30 minutes.
After 30 minutes, divide the dough into four parts.
Start rolling the first piece of dough and then apply some oil on it. Repeat the same procedure on the remaining dough.
Pre heat the rolled dough in medium heat and be careful that the dough doesn’t burn. This is meant to give it a sturdy texture so that it doesn’t spill the meat filling. If it is too soft, it will not hold the meat filling properly.
Carefully remove your pre-cooked dough from the heat and cut it into four parts. Ensure the shapes are triangular like.
Cover them with a cloth to prevent them from drying out.
How to make the samosa pockets
Using a small bowl, mix some flour and water then stir thoroughly. This mixture will serve as our “glue”. The mixture is meant to seal the samosa pockets. It should have an almost watery consistency.
Fold the triangle shaped dough (precooked) into a cone. Start with one apex of the triangle and direct it to the center of the shape. Fold another apex to the center and let it link up with the first apex. Start filling the cones with minced meat filling and then use the last apex of the triangle to cover your samosa.
Seal the openings of the cone with the “glue” so that when you are deep frying, the samosas don’t open up.
Heat up your cooking oil till it’s the right temperature for deep frying.
Drop the pocket samosas in the heating oil and wait for them to brown before removing them from the oil.