Description
A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef, and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
Ingredients
Home-made Pur
- 3 cups flour
- 1 1/2 tsp salt
- 2 tablespoons oil
- Enough cold water to make into a dough
Mutton Mince Samosas
- 1 kg mince
- 3 onions, chopped finely
- Dhania/Coriander, chopped finely
- 4 green chilies, chopped finely
- 1/4 tsp turmeric
- 1 tsp Masala
- A pinch of Salt
- 1/2 tsp crushed chilies
Instructions
Pur
Mix everything together to make a nice soft dough
Cover the dough with a clean cloth
Allow it to rest for 30 minutes
Then roll into a long roll
Cut out into 10 even pieces
Then roll out each dough
On one, brush very well with oil, sprinkle flour over the oil, then place another rolled out dough on top.
Continue this way with oil and flour until its five on top of each other.
Then, roll out into a big disk, place on a floured baking tray, cook in
preheated oven for 4 to 5 minutes.
Them remove, cut the edges, cut into strips, remove each strip.
Mutton mince
Place a little oil in a pot.
Add mince, salt, turmeric, masala and ginger, and garlic paste.
Cook for 15 minutes, then add chilies and onions.
Cook until onions are nice and soft, or you can leave it crunchy
Remove from stove
Once it is cooled, add dhania
Assembling of Samosa
Fold the Pur and add the filling and cook in preheated oven for 4 to 5 minutes.
Notes
Prepared, tried and tested by Jennifer Govender Bisnath
Nutrition
- Serving Size: 1
- Calories: 185
- Sugar: 1
- Sodium: 184
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 11
- Cholesterol: 30
Keywords: Entrée, Indian, Samosa
