Home Made Samosas

These samosas contain a light fried crispy exterior shell that encases flavorful keema. All though Samosas recipes are common among different websites, this one is unique. This recipe have been passed from mother to child, and now has finally come to me. The methods for this recipe is simple, but the instructions have never been written down and have only been through eye measurements and word of mouth.

Dough

1 cup All Purpose Flour

1 Tbsp. Rice Flour

1 Tbsp. Shortening

1/2 tsp. Salt

2 Tbsp. Oil

Water

Kheema/Minced Meat

Cilantro

1 tsp. Ginger garlic paste

1 Large Onions

1/2 lb Ground Beef

1 tsp. Tomato Paste

4 Tbsp. Oil

1 tsp. salt

1 tsp chili powder

1/4 tsp turmeric

1/4 tsp cumin powder

1/4 coriander powder

In a medium high pan, add chopped onions, sauté until translucent. Then add ginger garlic paste, tomato paste, spices, and salt. Sauté for two minutes. Add minced meat and cook until meat is browned. Which will take 15-20 minutes. Then garnish with cilantro.

Mix the flour, shortening, salt and combine. Slowly add water until you achieve a "doughy", but firm texture. If the dough has too much water, add more flour. Knead the dough until it resembled a small ball.

If needed, apply flour to hands to prevent sticking.

Cover container and let dough rest for at least 30 minutes before rolling out.

After the dough has rested, remove and place on a large flat surface. Roll out the dough till it is uniformly about 1/16th of an inch thick.

Apply flour on surface as needed to prevent slipping while rolling.

With about 1 Tbsp. of rice flour, mix with oil till a mixture is achieved as shown above. Apply the mixture to the entire top of the rolled out dough.

Apply rice flour over the wet mixture, and cut strips through the dough as shown above. Stack the layers on top of each other and cut into small rectangle pieces.

With all purpose flour, add water till a thick paste is created. This paste will be used to hold the samosas together when they are finished.

Roll out the cut dough till it created a large enough surface to enclose on itself. Add around 1 tablespoon of keema. Apply paste across half the samosa and seal it shut, applying minimal pressure.

Get a pan of oil to medium heat and insert 1-3 samosas at a time. When the samosas is first inserted it is important to create a flicking motion with a spatula towards the surface where the samosas was closed. This creates the fried opening that makes these samosas distinct. When the samosas have a golden brown exterior, they are ready to be removed.

Let the samosas cool down for 3-5 minutes. They are best eaten hot!