Samoosas, when made properly, having that crispy outer coating and the delicious meat in the middle, topped with a sweet sauce to dip it in, are one of the tastiest snacks that you can have. My mum used to make these for us when we were kids and also as one of the things on the menu at my older sister’s 18th birthday. Once you’ve mastered the skill of folding the samoosa, (which is not that hard to do) you’ll be making them ever so often for yourself, friends and loved ones. Let’s get started!
Pictorial Detailed Instructions
Gather ingredients together namely; 1 potato, 1 onion, 2 tomatoes, shallots, 2 cloves garlic, 1 tsp salt, 1 tsp mixed herbs, 1 tsp curry powder, 1/2 tsp ground black pepper, 300g mince meat, 250g plain flour and 150ml water.
Heat oil in pan. Add garlic and potatoes. Fry until golden brown. Add onion and fry for about 2 minutes. Add tomatoes and fry for another 2 minutes.
Add mince and fry until browned, breaking up any lumps that may have formed using your wooden spoon.
Season with salt and pepper. Replace the lid of the pan. Reduce heat and let this simmer for 20 minutes, stirring occasionally until the mince is cooked. When the meat is cooked add the shallots and wait for the filling to cool.
Your filling is ready!
Begin working on samoosa dough. Measure flour (250g plain flour) (a) and pour it into sieve (b) which is over bowl. Add 1 tsp salt (c) and sift (d). Sifting helps to introduce air into the flour, which will help the dough to be light.
With sifted flour in bowl (a), measure water (150ml at room temperature) (b), add it bit by bit to the flour whilst stirring (c) until sticky dough forms (d).
Lightly flour working area (a), place sticky dough on it (b) and begin to knead until dough is no longer sticky (c) and (d). Your working area needs to be floured well otherwise the dough will stick and will not form into the right consistency and texture.
Break dough into 3 equal parts and roll them into balls using your hands(a). Lightly flour rolling pin (b), take one of the dough balls and begin rolling into a circular shape (c) until it is a bit thin but not too thin(d). It’s important to flour your rolling pin so that it does not stick to the dough.
Lightly flour a platter and place first rolled dough into the platter (a) then oil it (b) and (c). Roll the second dough ball into a circular shape and place it on top of the oiled dough in platter (d)
Repeat process for remaining dough ball and layer it on top of the second dough which should be oiled first (a) and (b). Place layered dough on working area and using your rolling pin, roll it one more time, again into a circular shape (d) and cut it into about 5cm strips (d). The oil that we place in between the layers is what helps the samosas have a crispy touch to them. Be generous with the oil so they do not stick together and will peel off easily in the next step.
Heat pan on stove then place dough strips (a). Keep an eye on them and remove them as soon as each layer easily peels off and place them in platter or on working area (b) and (c). Repeat process until all dough strips have been heated. Set platter aside. Break egg into bowl.(d)
Beat egg and get ready to fold the samosa (a) and (b). Take set aside samosa strips and cut into half (c). Fold as illustrated in (d).
Using a pastry brush, brush the side that has been folded over with some egg wash as illustrated in (a). Fold the egg washed side over the other to form a cone, (c) and (d).
Take the set aside mince meat and scoop it into the cone shaped pastry (a). Brush the open flap with egg wash (b) and (c) then close the samosa (d). Repeat process till all the samosas are made.
With folded samosas ready (a) Heat oil in pan and deep fry samosas until they are a golden brown color (b) and (c). Your samosas are ready (d). Enjoy!
So that’s it. You got your lovely Samoosas for your snack or lunch box. Let me know your thoughts below! Are you on my recipe mailing list? Sign-up here to get latest recipe alerts by email.