SAMOSA
INGREDIENTS:
480g flour
12 tablespoon – veg. oil or melted margarine
2 leveled teaspoon of salt
Water 1 cup and half (peak milk cup)
INGREDIENTS FOR THE FILLING
500g minced/beef or chicken
8 Irish potatoes
8 carrot
3 handful of green peas
1 tiny garlic/a pinch of garlic powder
2 teaspoon curry
Vegetable oil for frying
Chilli pepper
Salt
Maggi
Black pepper, cabbage ketchup (optional)
Spring onion
METHOD FOR SAUCE
Wash and peel the Irish potatoes and carrot
Cut into very tiny bit and cook in salted water add your green peas cook together.
Cut the spring onion into thin circle and set aside.
Heat up the oil in a pot and the garlic and spring onion fry a bit add little garlic powder.
Stir and add minced meat or chicken.
Stir fry the meat until the colour change add the stock cube (maggi) curry and the cook vegetable, mixed thoroughly and add chilli pepper, black pepper and salt to taste set aside to cool.
METHOD FOR DOUGH
Pour the flour into a bowl add salt and melted margarine or vegetable oil mix well add water and mix until you get a stretching dough.
Cover with an air tight plastic bag or aluminum foil and leave to rest for about 15 minutes.
After 15 minutes knead dough to more elastic cut out a bit roll out with a rolling pin make sure it’s not so thin should be about 3-4 mm in thickness.
Using a circular cutter cut the rolled dough and removes excess dough at the corner and then cut the circle shape into two equal diameters (2 equal half circles).
Rub water on the straight edge of the dough and shape it into cone (the shape of party hat).
Now take a spoonful of the samosa filling and scoop it into the cone shaped dough don’t over fill it. Rub some water at the edge and seal tightly repeat this process for the remaining dough.
Heat oil until moderately hot and fry the samosa in it fry both side of the samosa until lightly brown and transfer into a sieve. Spread ketchup on top and serve with chilled drink.
INGREDIENTS:
480g flour
12 tablespoon – veg. oil or melted margarine
2 leveled teaspoon of salt
Water 1 cup and half (peak milk cup)
INGREDIENTS FOR THE FILLING
500g minced/beef or chicken
8 Irish potatoes
8 carrot
3 handful of green peas
1 tiny garlic/a pinch of garlic powder
2 teaspoon curry
Vegetable oil for frying
Chilli pepper
Salt
Maggi
Black pepper, cabbage ketchup (optional)
Spring onion
METHOD FOR SAUCE
Wash and peel the Irish potatoes and carrot
Cut into very tiny bit and cook in salted water add your green peas cook together.
Cut the spring onion into thin circle and set aside.
Heat up the oil in a pot and the garlic and spring onion fry a bit add little garlic powder.
Stir and add minced meat or chicken.
Stir fry the meat until the colour change add the stock cube (maggi) curry and the cook vegetable, mixed thoroughly and add chilli pepper, black pepper and salt to taste set aside to cool.
METHOD FOR DOUGH
Pour the flour into a bowl add salt and melted margarine or vegetable oil mix well add water and mix until you get a stretching dough.
Cover with an air tight plastic bag or aluminum foil and leave to rest for about 15 minutes.
After 15 minutes knead dough to more elastic cut out a bit roll out with a rolling pin make sure it’s not so thin should be about 3-4 mm in thickness.
Using a circular cutter cut the rolled dough and removes excess dough at the corner and then cut the circle shape into two equal diameters (2 equal half circles).
Rub water on the straight edge of the dough and shape it into cone (the shape of party hat).
Now take a spoonful of the samosa filling and scoop it into the cone shaped dough don’t over fill it. Rub some water at the edge and seal tightly repeat this process for the remaining dough.
Heat oil until moderately hot and fry the samosa in it fry both side of the samosa until lightly brown and transfer into a sieve. Spread ketchup on top and serve with chilled drink.