samosa making?

Question

How to turnover samosa

Answer 1

Cut dough into circles. Put filling so it is only on one half of the dough. leave enough room to pinch the samosa closed with a fork when you turn the dough over. when frying the samosa use tongs or a slotted spoon so oil doesn't go everywhere.

Answer 2

Rolled the pastry into a circle, make one slit cut and roll it up like a cone, sealing the edges with a flour and water paste, let them stand to allow the paste to set up before frying, a short time in the frig will help and create a puffier finish, if you don't want to make your own homemade wrappers, flour tortillas done the same way are great, that is what I use, and as for the filling if you can use whole spices, like cumin, fennel, fenugreek and a sprinkle of fresh coriander (cilantro) it make all the difference.

Answer 3

Samosas

Ingredients

(16 servings)

1/2 lb Very lean ground beef
1/2 ea Medium onion, chopped
1/2 ea 1 in fresh ginger root
6 ea Cloves garlic
1/2 ts Cumin seed
1/2 ts Salt (optional)
1 ts Chili powder
1/2 ea 1 in cinnamon stick
1 ea Cardamom seed (optional)
1 c Water
1/3 c Ciliantro leaves, chopped
2 c All-purpose flour
2 tb Vegetable shortening
10 tb Water approximately
2 ts Liquid egg substitute


Instructions

For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender.
Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix.
For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough.
Shape dough into ball and cut into 8 equal pieces. Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle.
Cut circle in half. Place a scant 1 tablespoon of filling on each half.
Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown.