Cooking Instructions
- 1
FOR THE DOUGH: Wash your hands thoroughly, cover your hair and put on an apron. Add 2 cups of flour in a bowl and a pinch of salt and mix.
- 2
Add 2 tbsp of cooking oil to the flour and mix till it feels crumbly. Add water slowly as you mix until the dough becomes stiff.
- 3
Mix for 7- 10 minutes. Cover with a clean kitchen towel and let the dough rest for 1 hour.
- 4
FOR THE FILLING:slice the red onion and put in a skillet and add 2tbsp of oil. cook on medium heat till the onion becomes translucent. Add 1 tsp ginger garlic paste and cook till fragrance.
- 5
Add your minced meat, black pepper, turmeric, cardamom, cinnamon, beef masala, salt and chillies to taste. Give it a stir and close your skillet.
- 6
After the mince meat water dries up add 1 more cup of water for the minced meat to be fully cooked. This Will take around 15 minutes. After the water dries up, add the spring onions and let it cook for 1 minute. Add the handful of dhania and give it a stir and put the heat off.
- 7
Take your risen dough from the bowl and cut into 6 balls. Roll out the balls to 7 inches circles and put aside. After rolling out all the 6 balls apply oil and sprinkle some flour on the upper side as you stack the dough circles together to make 1 chapati. Make sure the circles facing each other are all oiled. Place our stacked circles on a floured surface and roll out as you flip to make one big chapati
- 8
Heat your chapati pan on low heat and place the rolled out dough on the pan. Kip flipping after 2 minutes till the chapati papers separate. Keep peelling as they separate. Cut the papers into halves then into quarters. Place the samosa pockets on a bowl and cover with a clean kitchen towel to prevent drying up.
- 9
Use 1/4 cup and little water to make a thick paste that will act as glue to bind the edges. On the quartered sheets bind the circular edges together and bind them together. Repeat the process with all the samosa sheets. Fill your samosa pockets with 11/2 tbsp with the filling and apply our paste glue on the flap. Tuck in and seal your samosa pockets. Put them on a tray and cover. Repeat the process with all the other samosa pockets.
- 10
Heat the frying oil on medium heat in a pan and when ready; put the samosas in the hot oil and avoid overcrowding the pan. Be careful not to get burnt. Keep turning after 2 minutes till golden brown. This Will take 5 minutes. Remove the samosas from the hot oil and place in a bowl lined with paper towels.
- 11
Serve warm with a glass of juice, tea, coffee or a sauce of your choice as a dipping.
Similar Recipes
-
Pea Samosas Pea Samosas
Holi is celebrated with great enthusiasm and joy throughout India. This festival symbolizes colors, joy, love, and brotherhood. Every festival has some traditional dishes that are made at home to enjoy. On the occasion of Holi, various dishes like gujiya, papad, kanji vada, dahi vada, and samosas are made. Potato samosas are made everywhere, but today I am sharing the recipe for pea samosas instead of potato samosas.
Translated from Cookpad India -
-
Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya
While traditional samosa or singara (that's what we Bengalis call it) are filled with a spicy potato filling, this one comes with a sweet filling made of reduced milk, milk solids and semolina, laced in sticky sugar syrup. The filling can also be made of chhana or cottage cheese, but I like the kheer version more.The given proportion yields around 40 small samosas or 30 large ones.See more on my blog post here: http://www.allthatsdelicious.com/mishti-singara-recipe
-
Singhara or Samosa Recipe Singhara or Samosa Recipe
Samosas... Who doesn't love them? Samosas are made everywhere, but the taste varies. Similarly, Bihari Singhara is full of flavor, and honestly, the taste of Bihari Singhara/Samosa is unmatched. The samosas here are also smaller in size. In Bihar, children and adults often enjoy Singhara with tea. Whether it's a market, school, college, kids' birthday party, office party, or kitty party, having Singhara is essential. Singhara and Balushahi parties are also common. This is a savory snack that is very popular among Biharis. Let's see how to make Singhara in the Bihari style.
Translated from Cookpad India -
-
Crunchy Saudi Samosa Crunchy Saudi Samosa
Deep-fried pastry stuffed with a mix of meat, onion & spices... A crunchy delight!
-
-
Baked Butternut Squash Samosas Baked Butternut Squash Samosas
Another one for my Butternut Squash series ;) Samosas are often made with potatoes but I tried it with butternut squash instead! I also find baking samosas instead of frying is much easier and they turn out less oily.There are a lot of spices in here but if you don't have them all, don't worry. It will still taste good if you leave something out or you could even replace with curry powder or something else you like.Makes 8 samosas. Adapted from Baked Aloo Samosas from http://www.munatycooking.com
-
Mini Samosas And Arbi Ke Kebab #indvseng Mini Samosas And Arbi Ke Kebab #indvseng
Making arbi ke kebab with such less ingredients
-
Mat Chatai Samosa Mat Chatai Samosa
Samosas are a popular snack enjoyed with tea throughout India. The outer layer of the samosa is made from flour, and it is filled with a mixture of potatoes and spices. Samosas are a famous deep-fried snack made with spicy potatoes and flour. They are a very popular chaat appetizer and street food. Nowadays, samosas are made in various shapes. They are served as a snack or light meal with different types of chutneys. Today, I made designer mat samosas. Making regular samosas is common, but making these samosas is enjoyable and allows for creativity. Let's see how to make them easily.
Translated from Cookpad India
More Recipes
Comments