Ingredients for filling:
300g minced beef
½ cup water
salt to taste
1 tsp pepper
grind to a fine paste:
5 cloves garlic
5 green chillies
2 red chillies
1 pc (3x2x1cm) ginger
3 onions, grate fine or cut into small squares
1 tsp coriander powder
½ tsp chilli powder
½ tsp turmeric powder
4-5 sprigs big coriander leaves, chop fine
1 small bunch mint, chop fine
Ingredients for pastry:
340g plain flour
a pinch of baking powder
120g margarine
water
Method for filling:
Method for pastry:
- Combine minced beef, water, salt, pepper and chilli-garlic-ginger paste in a saucepan and boil till almost dry. Add chopped onions, coriander, chilli and turmeric powder, stir and remove from heat. Add chopped mint and coriander leaves, mix and leave to cool.
Method for pastry:
- Sieve flour and baking powder into a bowl.
- Melt the margarine and when cool, work into flour.
- Add a little water at a time, using just enough to form a dough. Knead so that pastry becomes elastic.
- Divide pastry into little lumps of equal size. Take 1 lump, roll it paper thin into a circle, dusting with flour to make rolling easier.
- Cut each circle in half, place a spoonful of cooked meat mixture on each semi-circle; fold pastry over to form a triangle, moisten edges and seal carefully. Repeat till all the pastry is used.
- Heat sufficient oil for deep frying and fry the samosas over moderate heat till golden brown. Drain and serve with chilli sauce, mint sauce or yoghurt.
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