Beef~Vegetable Samosa Recipe by June Owuor
Cooking Instructions 5mins 1 Knead your dough, not too soft, not too hard either just like you would knead dough for chapati 2 Make small round balls out your dough and set them aside. Then pick one ball after the other and roll them out in a small.circle, dont over do it, we dont want the pockets too light 3 As you roll them out in circle shapes, dust one side with flour and oil the other side then pile them onto each other. I piled three each,all.coated with a light layer of oil to avoid them sticking into each other. Roll them out, dust one side as you oil the other and pile another one the oiled part. Repeat the procedure until all the balls are transformed into piles of small round shapes. 4 Now roll the piled layers into a bigger round shape,heat your pan and place one at a time on the pan,careful not to let it burn,turn the other side,once its done,take it off the pan and repeat the procedure for all piles. 5 Slowly peel off layer by layer, it should be able to give you the exact pieces you piled up the layer. For my case i put 3 layers on each. Cut into half,or whatever pieces you want. Make samosa pockets out of them, by ensuring you get a triangular shape, remember to make a little paste to stick the corners of the pockets together. Make the paste from your wheat flour. After making the pockets, you can now scoop your minced meat or vegetable and stuff them into the pockets, them seal them. 6 I added corriander, sliced onions and black pepper on to the minced meat to make it tastier. Then dip them in hot oil in a frying pan or karai. Once one side is turned golden brown,flip over the other side. You can serve with hot strong tea or beverage of your choice. 1 Knead your dough, not too soft, not too hard either just like you would knead dough for chapati 1 Knead your dough, not too soft, not too hard either just like you would knead dough for chapati 2 Make small round balls out your dough and set them aside. Then pick one ball after the other and roll them out in a small.circle, dont over do it, we dont want the pockets too light 2 Make small round balls out your dough and set them aside. Then pick one ball after the other and roll them out in a small.circle, dont over do it, we dont want the pockets too light 3 As you roll them out in circle shapes, dust one side with flour and oil the other side then pile them onto each other. I piled three each,all.coated with a light layer of oil to avoid them sticking into each other. Roll them out, dust one side as you oil the other and pile another one the oiled part. Repeat the procedure until all the balls are transformed into piles of small round shapes. 3 As you roll them out in circle shapes, dust one side with flour and oil the other side then pile them onto each other. I piled three each,all.coated with a light layer of oil to avoid them sticking into each other. Roll them out, dust one side as you oil the other and pile another one the oiled part. Repeat the procedure until all the balls are transformed into piles of small round shapes. 4 Now roll the piled layers into a bigger round shape,heat your pan and place one at a time on the pan,careful not to let it burn,turn the other side,once its done,take it off the pan and repeat the procedure for all piles. 4 Now roll the piled layers into a bigger round shape,heat your pan and place one at a time on the pan,careful not to let it burn,turn the other side,once its done,take it off the pan and repeat the procedure for all piles. 5 Slowly peel off layer by layer, it should be able to give you the exact pieces you piled up the layer. For my case i put 3 layers on each. Cut into half,or whatever pieces you want. Make samosa pockets out of them, by ensuring you get a triangular shape, remember to make a little paste to stick the corners of the pockets together. Make the paste from your wheat flour. After making the pockets, you can now scoop your minced meat or vegetable and stuff them into the pockets, them seal them. 5 Slowly peel off layer by layer, it should be able to give you the exact pieces you piled up the layer. For my case i put 3 layers on each. Cut into half,or whatever pieces you want. Make samosa pockets out of them, by ensuring you get a triangular shape, remember to make a little paste to stick the corners of the pockets together. Make the paste from your wheat flour. After making the pockets, you can now scoop your minced meat or vegetable and stuff them into the pockets, them seal them. 6 I added corriander, sliced onions and black pepper on to the minced meat to make it tastier. Then dip them in hot oil in a frying pan or karai. Once one side is turned golden brown,flip over the other side. You can serve with hot strong tea or beverage of your choice. 6 I added corriander, sliced onions and black pepper on to the minced meat to make it tastier. Then dip them in hot oil in a frying pan or karai. Once one side is turned golden brown,flip over the other side. You can serve with hot strong tea or beverage of your choice. 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