Samosa pocket

Name: Samosa pocket
Cuisine: Kenyan
Ingredients: 300 g wholemeal flour; 150 ml cold water; Oil

Ingredients

1

Mix flour and water and knead to a smooth dough
2

Put on a dusted worktop and cut small equal balls
3

Roll the ball into a small circle using a rolling pin
4

Apply oil on one and sprinkle some flour lightly and bind with the other
5

Set aside
6

Do the same for the rest until all are binded. You can bind three or four balls at a time
7

Roll out one bunch into a large circle resembling a chapatti.
8

Put on a hot pan and cook for 30 seconds on one side then turn the other side. Cook for 30 seconds and remove from heat
9

Set aside and cover with a clean kitchen cloth
10

Finish the rest of the remaining pieces.
11

Using a cutter cut into equal sizes
12

Make a binding paste by mixing flour and water in a bowl. Should have a dropping consistency
13

Fold the right bottom edge to the top centre and apply the binding paste on it
14

Bring the other half and bind ensuring all edges are uniform
15

Turn and ensure the tip is airtight
16

You can now put any filling you have