Who said making samosas is the hardest job? With this no fail samosa recipe, making samosas is going to be a breeze!
What you’ll need:
For the meat filling:
1 Tbsp. Dola Vegetable Oil
1/2 Tbsp. Cumin Seeds
500gms Minced Meat
1/2 Cup Water
1/2 Tbsp. Ginger
1 Tbsp. Garlic
Salt to taste
1/2 Tbsp. Cumin Powder
1 Tbsp. Lemon Juice
1 Cup Spring Onions
1/2 Cup Coriander Leaves
For the Manda/Samosa Sheets
2 Cups Dola All Purpose Flour
1/2 Tbsp. Salt
2/3 Cup Water
Dola Vegetable Oil and All Purpose Flour for stacking up the discs and frying.
Method:
In a pan, add in oil and cumin seeds. Once it splutters, add in your meat, followed with water. This makes the minced meat not to be clumpy. Add in the spices and lemon juice and cook till it’s completely dry.
Allow it to cool completely then add in your spring onions and coriander leaves. Set aside.
In a bowl, mix flour, salt and water and knead to get a soft but firm dough. Allow to rest for 15 mins.
Cut small equal balls and begin to roll out the discs, place one over the other to make a stack of at least 5-7.
In between each disc, add a teaspoon of oil and sprinkle some flour. Be sure to add enough oil so they don’t stick together when peeling. Roll out the stack and place in a 180° preheated oven for 3 mins. It will bubble up at the top. Remove and begin to peel carefully on after the other.
Stack them up again as you peel, then trim the sides and cut into strips depending on how you want your samosa size to be. Keep the trim outs for frying. They make good tortilla snacks.
Make a thick paste of flour and water for binding and fold the pastry as you put in the filling.
Once done, pour in your oil in the frying pan followed by your samosas. Allow them to fry on low heat to prevent bubbling up. Once it’s crispy, put your heat on medium to high and fry till golden brown.
Serve with a choice of your favorite dip and lemon wedges. Enjoy!
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