½ kg minced beef
30 g coriander, fresh
1 stem (356 g) leek, unpeeled, raw
1 clove (5 g) garlic, unpeeled, raw
¼ tsp. (1 g) chilli pepper, fresh, raw
3 cups (475 g) wheat flour, refined
½ tsp. (2 g) salt, iodized
1¼ cups (264 g) water
3 cups (572 g) cooking oil
• Put the meat in a pan over a fire. Stir continuously.
• When the juices start oozing out from the meat, cover to cook.
• Finely chop the leek, coriander and crush the garlic. Mix them
together in a bowl.
• Add salt and chili to the meat after about 10 minutes.
• Continue stirring and crushing the meat to prevent it from
• Cook the meat until it dries.
• Add the leek, garlic, and coriander after 4 minutes and stir.
• Remove from the fire after 1 minute.
• Let the meat cool before using it to fill the casings.
Samosa pocket preparation:
• Put 2 ½ cups flour in a bowl and add 1 cup cold
water. Mix into a medium soft dough.
• Turn dough onto a flat surface and knead thoroughly until smooth.
• Make a thick long roll, cut into 9 pieces and
make the pieces into small balls.
• Roll out the balls, one at a time into desired
• Flour the surface, lightly oil the top of each
rolled-out ball, and stack them on top of each
other. Continue until all the pieces are placed.
• Stitch the edges by poking light holes.
• Roll them out together into one large round piece.
• Heat a shallow pan and toast the rolled dough
for 2 minutes per side. If the shallow pan is too
small, cut the rolled-out dough to fit.
• Toast each side lightly, peeling off each layer
after toasting until all the 9 pieces are separated.
• Cut triangular shapes on each separated piece;
fold each of the triangular pieces into an envelope and seal the edges with preparation of
wheat flour paste.
To make the paste:
• The paste is used to seal the envelopes.
• Mix ¼ cup of water and ½ cup of flour to make a
• Make the casings using the paste to bond and seal
Filling the Samosa:
• Spoon the cooled meat filling into the casings and
seal off the edges using the paste.
• Do not overfill the casings to prevent it any tears or
rips on them.
• Heat the remaining oil in a deep pan up to 170°C
or about 6 minutes or until the oil bubbles when a
pinch of dough is dropped in the oil.
• Carefully, deep each samosa into the hot oil and
cook while turning until golden brown on both
• Remove from the hot oil making sure to let any
excess oil drain back into the pan.
• Place onto paper towels to drain any excess oil.
• Repeat the process until all the samosas are