The ground beef is what makes the samosa so delicious. Don’t let the long list of ingredients daunt you from making this; the meat mixture is pretty easy to make once you get everything together.
Ingredients for the dough:
400 gm. All purpose flour (approx. 3 cups heaped)
240 ml Water (1 cup)
Oil
1 pinch Salt (Large)
400 gm. All purpose flour (approx. 3 cups heaped)
240 ml Water (1 cup)
Oil
1 pinch Salt (Large)
Procedure:
Stage 1
In a large mixing bowl, put the flour, salt, water and a little oil and mix till all the water is absorbed and the surface of the bowl is dry and the dough doesn't stick.
In a large mixing bowl, put the flour, salt, water and a little oil 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 2 minutes or till it has a smooth surface when you form a ball. It should at this stage be medium 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.
Stage 2
After the rest period divide the dough into small equal balls roughly the size of a golf ball.
Preheat a thick bottomed pan and leave the heat on medium heat.
After the rest period divide the dough into small equal balls roughly the size of a golf ball.
Preheat a thick bottomed pan and leave the heat on medium heat.
Roll the ball to round shape until 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.
Neatly arrange the prepared wraps and cut into two awaiting preparation into samosa.
Ingredients for the meat:
1/2 kg Lean Minced beef
1 Small Onion (Diced small)
2 Cloves Garlic (Chopped)
Small piece Ginger (Chopped)
2 Tsp. Cumin Seeds
Chili (optional)
Small bunch Coriander (Chopped)
Salt & pepper
1/2 kg Lean Minced beef
1 Small Onion (Diced small)
2 Cloves Garlic (Chopped)
Small piece Ginger (Chopped)
2 Tsp. Cumin Seeds
Chili (optional)
Small bunch Coriander (Chopped)
Salt & pepper
Method:
Cook the meat in a hot pan with little oil. Stir and break the lumps of the meat after the meat is slightly cooked.
Cook the meat in a hot pan with little 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 stirring 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.
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.
Refer to the pictures below on how to fold the pastry before adding the meat into the pocket. I have a guide on my photos for the whole procedure so please refer to it.
Refer to the pictures below on how to fold the pastry before adding the meat into the pocket. I have a guide on my photos for the whole procedure so please refer to it.
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.
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, sprinkle 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, don't over fill the pan as it will cool the oil to temperatures 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.
