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
Units
Scale
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 they’re five on top of each other.
- Then, roll out into a big disk, place on a floured baking tray, and cook in
a preheated oven for 4 to 5 minutes. - Then remove it, cut the edges, cut it into strips, and remove each strip.
Mutton mince
- Place a little oil in a pot.
- Add mince, salt, turmeric, masala, 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, add the filling, and cook in a preheated oven for 4 to 5 minutes.
Notes
Prepared, tried and tested by Jennifer Govender Bisnath