Cooking with B.J

Back to Pakistani Cookery

With Meat Filling


For Filing:
- 2 tbsp. oil
- 2 clove garlic, minced
1 tsp. minced ginger
2 medium onions, finely chopped
- 2 tsp. Curry powder
- 1/2 tsp. salt
- 1 tbsp. vinegar or lemon juice
- 250 g minced lamb or beef
- 1/2 cup hot  water
- 1 tsp.  Garam masala
- 2 tbsp. chopped fresh coriander leaves
- Oil for frying

- 225 g Plain flour
- 1 tsp. Salt
- 3 tbsp. oil
- About 100ml hot water
- Oil for deep frying

1.To make the filling, heat oil in a saucepan,add  garlic, ginger and half the onion and sauté  until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
2. Lower the
heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a  6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add  4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.