With the festive holidays fast approaching, this month we’ll share a sizzling Samosa recipe.
Here goes!
Ingredients for 10 – 15 servings
Filling
- 1 ½ tablespoon Rina Veg Oil
- ground beef (½ kg)
- 1 medium red diced Onion
- 2 tablespoons fresh cilantro, chopped
- 1 clove minced garlic
- Minced chili peppers
- 1 teaspoon ground coriander
- 4 Spring onions diced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 cup of defrosted peas (150 g)
Wrapper
- 2 teaspoons of Rina Veg Oil
- 3 cups all-purpose flour (375 g)
- 1 tablespoon flour, mixed with 1 tablespoon of water
- ¼ teaspoon salt
- 1 cup water (240 ml), plus 2 tablespoons more
- Lemon for serving
How to prepare
In a large pan over medium-high heat, heat Rina Oil. Add the ground beef and use a spatula to break apart the meat and cook for 3 minutes.
Add the Onion and cook until beef is brown, crispy or until the Onion is semi-permanent for 4 – 5 minutes.
Next, add garlic, salt, chillis, cumin, coriander, and spring onion to the meat and cook for about 2-3 minutes. Add the peas and cilantro, then cook for another 2-3 minutes then remove the meat filling from the fire and let it cool.
In a large bowl, combine the flour, salt, Rina Oil, and water. Use your hand to mix it all together. Once the dough pulls away from sides of the bowl, transfer it to a lightly floured surface and knead until the dough is soft.
Shape dough into a ball and brush with Rina Oil. Cover with plastic wrap and a warm damp tea towel. Let it rest for 30 minutes.
Remove tea towel and plastic wrap and roll the dough out.
Cut it into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle until the dough is used up. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don’t dry out.
In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone-like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
In a large, deep-pan, heat the Rina Veg oil to 180°C. Once the oil is at the correct temperature, carefully place 4-6 Samosas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels, we recommend Cleanrol to help with proper draining of the oil.
Share with family and friends.
