Varkhi samoosa recipe (11.08.11)

INGREDIENTS
500g FLOUR
3 TSP BAKING POWDER
½ TSP SALT
3 TBSLP GHEE

METHOD
SIFT DRY INGREDIENTS 3 TIMES, AND THEN RUB IN GHEE
MAKE DOUGH WITH: 3 EGGS WHISKED WELL AND 1 SMALL TIN NESTLES CREAM MIXED TOGETHER
YOU CAN A LITTLE MILK AS WELL TO MAKE SOFT DOUGH.
DOUGH MUST BE NICE AND SOFT.
ROLL 7 SEVEN ROTIS AS THIN AS POSSIBLE. SPREAD EACH ROTI WITH GHEE AND SPRINKLE MAZIENA AND STACK ONE ON TOP OF THE OTHER INTO A STACK.
ROLL OUT INTO A BIG ROTI, AND THEN CUT IN HALF.
PUT ONE HALF FACING THE RIGHT AND THE OTHER HALF ON TOP FACING THE LEFT.
ROLL OUT SLIGHTLY AND CUT OUT 3 STRIPS TO SHAPE INTO A SQUARE. THEN CUT OUT SMALL SQUARES AND ROLL OUT.

FILLING
2 FULL FRESH COCONUTS GRATED
2 TBLSP CONDENSED MILK
1 COFFEE CUP SUGAR
SOME FINE ELACHI
SOME CUT UP BADAAM, PISTA

MIX THESE INGREDIENTS TOGETHER AND BRAISE ON A LOW HEAT.
WHEN FILLING IS COLD THEN FILL VARKHI SAMOOSA.
SEAL EDGES WITH LAAI MIXTURE- FLOUR AND WATER PASTE
BRUSH GHEE ON VARKHI SAMOOSA AND BAKE IN OVEN ON 180 c.
VARKHI SAMOOSA CAN BE FROZEN.

Ammarah
Radio Islam
+27118547022
ammarah@radioislam.co.za
www.radioislam.co.za

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