Ingredients for the dough:
400 gm All purpose flour(approx. 3 cups heaped)
240 ml Water (1 cup)
1 pinch Salt(Large)
- In a large mixing bowl, put the flour and salt together and make a well at the centre then add the water and a little oil at the centre and mix till all the water is absorbed and the surface of the bowl is dry and the dough doesn’t stick.
- Work the dough for about 3 minutes or till it has a smooth surface when you form a ball. It should at this stage be smooth and a little firm when you poke your finger in it. Cover the dough with a wet kitchen towel or plastic wrap and make sure no part of the dough is exposed to air.
- Leave to rest for at least 30 min at room temperature. This is to allow the gluten to rest, failure to which the dough will be elastic and cant be rolled. The longer the better
- After the rest period divide the dough into small equal balls roughly the size of a golf ball max.
- Preheat a thick bottomed pan and leave the heat on medium.
- Roll the ball to round shape till its thin but take care it doesn’t tear. Dust the surface with flour as you roll the dough to avoid it from sticking on the surface.
- Cook the rolled up dough on the preheated pan for a few seconds on each sides til it gets firm but not fully cooked. Set aside.
- Repeat this process till all the dough is done.
- Neatly arrange the prepared wraps and cut into two awaiting preparation into samosa.
Ingredients for the meat:
1/2kg Lean Minced beef
1 Small Onion(Diced small)
2 Cloves Garlic(Chopped)
Small piece Ginger(Chopped)
2 Tsp Cumin Seeds
Small bunch Coriander(Chopped)
Salt & pepper
Cook the meat in a hot pan with liitle oil. Stir and break the lumps of the meat after the meat is slightly cooked.
Allow the water from the meat to evaporate while cooking uncovered constantly stiring the meat to ensure all the lumps are broken.
Add the cumin,onion,garlic and ginger according to taste and stir into the meat. Add the salt & pepper.Lastly add the chopped coriander and turn off the heat. make sure the meat is dry.
Taste and you should have the salt level slightly higher than usual because when you wrap the meat, they will reduce the salt level to the required taste.
Allow to cool completely before wrapping.
For the Assembling and Cooking…
- I have a guide on my page for the whole procedure so please refer to it. www.facebook.com/chefraphael
- I suggest you first fold all the necessary pockets first then fill them with the cooled meat.
- Seal the pockets and arrange them neatly awaiting the frying.
- You can freeze them at this state and fry them as desired.
- When frying, heat oil in a suitable deep pan/pot and allow the oil to heat up. To test the heat of the oil, sprinlke with a few drops of water and the sound produced should be not too loud and the bubbling effect with the water reacting with oil should be medium fast.
- If the oil starts to smoke, its too hot and you would want to let it cool down by reducing the heat. Too hot oil will cook the outside and the inside will be uncooked especially when cooking frozen.
- When cooking, dont over fill the pan as it will cool the oil to temparatures that will be too low to cook the samosas well.
- When cooked to golden brown, remove from the oil and allow to cool and drain off any excess oil over a paper towel.
A good samosa should have a crispy thin pastry and with very minimal oil.
For recipes and how to guides on various dishes, LIKE my page www.facebook.com/chefraphael and discover your inner chef. “BE WARNED,THE PAGE IS VERY ADDICTIVE AND DELICIOUS!”
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