500ml (2 cups) cake flour
3ml (1//2) teaspoon salt
corn flour as needed for sprinkling
oil as needed for smearing
Sift flour and salt in a mixing bowl.
Add water and mix into a stiff dough.
Knead well, cover with a damp cloth and leave aside for 30 minutes.
Divide dough into 8 portions.
Roll out each portion to the size of a saucer.
Smear oil edge to edge onto 6 of the rolled-out pastry.
Sift corn flour lightly on each oiled pastry.
Make two stacks of pastry into a large disc. Roll out thinly.
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries.
Place on tray and cover with a damp cloth.
Complete tossing the second lot in the same way.
Cut through stack with kitchen scissors or sharp knife to desired width.
Snip off the uneven ends to form an even pastry.
Chicken samosa filling
500g chicken mince or chicken breast chopped finely
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground koljana
2-3 teaspoons crushed chillies
salt to taste
Wash and drain mince. Brown the mince in a large pan until brown and dry. Remove from heat. Add the onions and spices and mix well. Fill approx 30 samosas
Potato and pea filling:
500g potatoes, peeled and cut into small cubes
1 onion, finely chopped
100g frozen peas
1 tsp whole jeera
1 tsp whole koljana
2 tsp crushed chillies
salt to taste
Braise onion until golden brown 5-10 minutes. Add whole jeera and koljana. Add the potatoes and cook until soft adding water if necessary. The mixture should be dry so keep stirring to ensure it does not burn. Add crushed chillies and salt. Lastly add the frozen peas and cook a further 5 minutes. Cool and fill samosa leaves.
Fills approx 20 samosas
Mutton Mince for Samoosas
1kg mutton mince
4 large onions finely chopped and water squeezed out
2 tablespoon green chillies crushed
2 bunches dhanya cut finely
1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp coarse black pepper
Wash and drain mince. Put in a pot in the stove on medium heat. Cook for 5 minutes. Now add in ginger and garlic, salt, turmeric and pepper. Cook for a further 20 minutes stirring now and then and breaking lumps. When mince is cooked remove from heat, the mince should be dry. Add onions, chillies and dhanya to this. Your mince is now ready.
Posted on 21/07/2011, in Ramadan and tagged www.facebook.com/ramadanrecipes, www.facebook.com/scrumtious. Bookmark the permalink. 2 Comments.
When I was a young woman I had a meat samosa for breakfast mosy mornings when I got to work. It cost less than 3 pennies.
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