Samosas ( Kenya Appetizer )
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| 1-1/2 lb. | minced beef |
| | salt to taste |
| 1/4 tsp | haldi powder (tumeric) |
| 1/4 tsp | chili powder |
| 4 | green chilies chopped |
| 2 | onion coarsely sliced |
| 1 cup | fresh dhuniya leaves (cilantro / coriander leaves) |
| 2 lb. | frozen egg-roll dough, thawed |
| | flour |
| | oil |
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| put the meat in a pot on medium-low heat and dry the water already present |
| in it stirring constantly to prevent burning along with salt, pepper and |
| haldi. |
| when water dries add green chili, onion and dhuniya and dry water on high |
| heat and remove. |
| cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. |
| fold one point up to form a triangular pocket. |
| folk over again, and then fill the pocket with some of the meat mixture. |
| bring down the top and seal all open sides with a paste made of flour and |
| water (mix some flour dissolved in a little water and cooked into a thick |
| paste). |
| you should end up with a neat, secure triangle of meat-stuffed pastry. |
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| deep-fat fry filled samosas, a few at a time, in oil, until golden brown. |
| drain and keep warm. |
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| old magic 1 |
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| (ID: 3354) Mirror: rec.food.recipes: Wed, Mar 2, 2005 |