In a couple of weeks I will be in Zimbabwe, it’s been too long. My mind is already there and the days are not going fast enough for me. I have been making a mental note of all the things I want to eat and do in Zimbabwe. This time of the year I will not get most of my favourites but I am just glad to be finally going.
I last ate samosas when I was home the last time, almost four years ago. A samosa is an Indian fried pastry with a savoury and spicy filling. You can find them in most Indian restaurants. If you want to make them at home you can find them in the frozen section of the supermarket or you can buy the pastry and make your own filling. If you are like me then you can make them from scratch which is not difficult at all.
Samoosa
Ingredients
- Pastry
- 2 cups of plain flour
- ¼ tea spoon salt
- 4 tablespoon of oil
-
4
tablespoon
of water
Filling - 1 tablespoon olive oil
- 1 chopped onion
- 1 chopped green bell pepper
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne pepper
- 1 cup frozen peas
- Peanut Oil for frying
Instructions
-
Pastry -
Mix all the ingredients for the base together with your fingers until it forms a dough. Add tiny bit more water if needed.
-
Knead the dough for about 10 minutes or until it is smooth.
-
Put it in a plastic bag and set aside for 30 minutes or longer, in the refrigerator if possible.
Filling -
Fry onion and bell pepper together. Add ground beef and brown. Add the spices. Then add the frozen pies. Let the filling cool down
-
Prepare the samosas as shown below.
-
Heat oil to 350F and fry the samosas in batches until golden on both sides.
-
Serve immediately.
To make the filling fry the vegetables, meat and spices together.
After making the pastry you need to roll it out thin until you can see the other side. If you have a pastry attachment I would suggest using that as well.
Cut the dough into rectangles about 2 inches by 6 inches.
Fold up one corner and then fold it over to make a pocket. Fill with the filling and fold over again. Close with flour and water paste.
Fry in peanut oil at 350F.
