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Samosa

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Method

HOW TO MAKE THE CRUST:

1.Knead the dough using water and oil mixing and add the salt as you go.

2.Cover and set the dough aside for about 20 minutes.

STUFFING:

1.Some people like to blend all the ingredients together for the stuffing. I prefer just to give it all a good mix together with my wooden spoon.

ASSEMBLING AND COOKING THE SAMOSAS

1.The most popular shape for makling the samosas is a cone shape.

2.Now you need to start by filling the cone shape from the wide end. Make sure that they are sealed otherwise the inside will spill out while cooking.

3.Now heat the oil for deep frying to a hot temperature. Do not over heat as the oil will bubble up hen the samosa are dropped in and this can be quite danderous.

4.Allow the samosas to cook in the oil until they are a deep yellow, almost brown colour.

5. Scoop out of the oil with a spoon allowing any excess oil to drain off.

Tips

Use more chilies in the stuffing mixture if you want the samosas hotter.

When you make the stuffing and after you have mixed all the ingredients together you can lightly fry the mixture if you like as it does give the samosas a better taste.

I use a few drops of water to help seal the samosas. You can also using flour and water as a sealing paste to help get a solid seal on the samosas.

Once you take the samosas out of the cooking oil place them on some paper towel or kitchen roll to allow any excess oil to be soaked up.