For the Filling, here are the directions:
1. Heat the oil in a frying pan, add all the ingredients and stir well until coated.
2. Add the stock, cover and simmer for 30 minutes until cooked.
For the pastry these are the directions:
1. Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
2. Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
3. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
4. Fill the cases with a tablespoon of the filling and press the two dampened edges together to seal the top of the cone.
5. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.
Alternatively – Bake your samosa at 350 degree Fahrenheit for 30-35 minutes until browning occurs
Tips: This recipe will make enough pastry for 24 samosas
ADVERTISEMENT
