These samosas are made from scratch although some recipes do use popiah skins to wrap the filling in.
These samosas are made from scratch although some recipes do use popiah skins to wrap the filling in.
400g plain all-purpose flour, sifted
6 tablespoons vegetable oil or ghee
180ml -200ml water
1 teaspoon salt
Mix the flour and salt in a mixing bowl. Add the oil and mix till combined. Then add three-quarters of the water and mix slowly to make a firm but pliable dough. Add more water if needed depending on the type of brand of flour that you are using, if necessary. Knead the dough for a few minutes and then cover the dough with a damp cloth and set it aside to rest for half an hour.
The filling:
1 sprig curry leaves, bunch today and cut3 green chillies, finely sliced
1 tablespoon ginger and garlic paste (equal amounts of ginger and garlic ground to make this paste)
1/4 teaspoon cumin seeds
1 cup of finely chopped onions
300g minced mutton or chicken
1/4 cup peas and 1/4 cup carrots, chopped
a bit of mint leaves, finely shredded
1 tablespoon chopped cilantro
1 teaspoon tamarind paste
Curry powers: 1/2 teaspoon each of ground turmeric, chilli powder, and garam masala
and 1 teaspoon of meat curry powder Mix all together in a bowl with about 1/4 cup of water to form a paste.
Heat about two tablespoons of oil in a skillet and fry the curry leaves, green chillies, and cumin seeds for about 10 seconds. Then add the ginger and garlic paste. Stir a bit for a few seconds followed by the onions. Cook for a few minutes until onions have softened. Then add the curry paste and stir a bit. Add about half a cup more water. Cook the curry paste for about 2 minutes. Then add the mincemeat and mix all the ingredients together. Cook stirring well. Add the carrots and peas and salt. Mix well Cover and leave to cook, stirring now and then. Add the tamarind and mix well. By now, the mixture should have absorbed the liquids and is a thick meat and vegetable mixture. Take off heat and leave to cool.
Pastry dough skin:
Pluck off a piece of dough the size of a plum and roll it into a ball. Flatten it and then roll it out on a lightly floured board to a circle with a five-inch diameter. Cut it into half. Now fold one cut semi-circle over to the centre. Wet the edge. Then fold the cut edge over to form a cone. Press the edges together to seal. Fill the cone with filling three-quarters full. Then wet the open edge and press to seal the open edges together. Make sure you seal the open edges well or they might open up during frying. Set aside. Repeat until all the dough and filling has been used up.
Heat enough oil in a pan up to 180 C for deep-frying the Samosas. Gently place the samosas into the hot oil and fry for a few minutes until golden brown. Drain the excess oil on absorbent kitchen paper. Serve with mint chutney.
Note; If you like you may make this just vegetarian and omit the meat.
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