Baked or Fried? Delicious Samosa Recipe

Ingredients

1 cup flour + 2 extra tablespoons

2 tablespoons oil

Water

250g minced meat

1 onion

1 teaspoon garlic powder

1 stalk of dhania

Black pepper to taste

Salt to taste

If frying:

Oil for frying

If baking:

A little oil for greasing the baking tray

1 egg

Water

Method

Make the dough

1. In a bowl add the flour, salt and 2 tablespoons of oil.

2. Rub the oil and flour using your hands. This will make the samosas flaky and crunchy.

3. Add enough water to make dough.

4. Knead until smooth and soft.

5. Cover the dough in a bowl and let it rest for 20 minutes.

Meanwhile, make the filling

1. In a sufuria add oil.

2.  Add in the onion and meat. Once the meat is brown, add in the garlic powder, black pepper and salt and mix together.

4. Cover and cook for 3 minutes.

5. Add in the dhania and cook for 2 minutes and remove.

Assembling the samosas

1. Knead and divide the dough into 3 pieces.

2. Make flour paste: In a bowl, add 2 tablespoons of flour and a little water. Mix together. This will act as the glue.

3. Thinly roll out each piece of dough, about 22 cm in diameter.

4. In a pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.

6. Cut one of the circles into four quarters. Fold to create a cone-like pocket. Seal the edges with flour paste.

7. Fill the pocket with the filling, then fold the remaining tip and seal with flour paste. Repeat with the remaining dough and filling.

If baking

1. Grease the baking tray. Use a brush to spread the oil.

2. Make egg wash. In a bowl add the egg and water. Mix together. The water thins the protein so you get a nice glaze. Apply on each samosa.

3. Bake at 160 degrees for 25 minutes or until golden.

 If deep frying

1. In a pan, add oil and heat.

2. Add in the samosas. Fry for about 5 minutes, flipping once, until light golden brown. Remove from oil and drain on a serviette or paper towel.