Dough:
+- ½ cups cake flour
2 Desert spoons fime semolina
30g butter
+- 1/3 cup ice water
Pinch of salt
Egg for brushing
Filling:
1 tsp olive oil
1 onion
1 Tbsp garlic and giner paste
1 tsp mustard seeds
3 pods of cardamom
200g lean mince or chicken
1 medium potato
1 ½ – 2 garam Masala
1 tsp tomato paste
½ – 1 tsp ground cinnamon
3 cloves
½ tsp pepper
1 tsp salt
Method:
Dough:
Sift flour, semolina and salt and rub in soft butter till mixture resembles crumbs
Add water gradually to form firm dough
Sprinkle surface with a little flour and knead dough for 8-10 minutes until it is smooth and elastic.
Cover dough with cling wrap and leave to rest.
Filling:
Fry onion, garlic and ginger mustard seeds and crushed cardamom for 5 minutes.
Add mince and stir fry quickly over high heat until browned.
Lower heat and add masala cinnamon, cloves, potatoes.
Cover and simmer gently for 15 minutes
Roll dough and cut into circles
Spoon 1 tsp of filling into each circle
Dampen the edges with water (press together 2 sides to form a cone and bring the remaining edge to the centre to form a triangle. Press together the edges to seal.
Brush samoosa with beaten egg,
Bake at 180 for 10 min or until lightly browned.
Filling of your choice.
0 Comments