For the Pockets

  1. 2 cups all-purpose flour
  2. 1 cup cold water
  3. 2 tspn Oil
  4. Salt

For the filling

  1. 300g Minced meat
  2. Spring onion
  3. Black pepper
  4. Chilli flakes
  5. Dhania (Optional)
  6. Salt
  7. Oil for frying


  1. First start with the fillings so that we can give them time to cool.
  2. In a sufuria with oil, fry the spring onions until translucent.
  3. Add in the minced meat and lower the heat.
  4. Cook under low heat without water for around 7 minutes. Stir occasionally so that it does not burn.
  5. Add the dhania and spice with black pepper, Chilli flakes and salt.
  6. Taste to see if it’s done then set aside to cool.
  7. For the pockets,
  8. Mix the dry ingredients i.e flour and salt.
  9. Add in the water little by little while kneading.
  10. You should have a soft dough not tough.
  11. Add a teaspoon of oil and continue kneading till smooth.
  12. Divide the dough in small balls. Should make around 7-9 balls.
  13. Dust the working table with flour and roll the balls into circles around 24cm diameter or bigger if you want big samosas.
  14. Apply oil on one side of the circular dough and combine with another circular dough to make two layers.
  15. Heat you non stick pan, put a tea spoon of oil the wipe with kitchen towel.
  16. Fry the layered circular dough on each side until you see little swellings. Don’t brown them.
  17. Repeat with the other balls till done.
  18. Slice into semi-circles then peel out the layers fr each other. This should be easy because of the oil we had applied.
  19. Mix a tea spoon of flour with a tsp of water to make a paste for sealing.
  20. Hold the semi-circle such that the straight side is at the top. Apply the sealing paste half way the straight line the fold it on a 45 degree angle then seal aligning the bottom curve.
  21. Now fold the remaining flap on top of the just sealed flap. It should align perfectly with the right side of the pocket.
  22. Repeat with the other pockets.
  23. Not put in the fillings into the pockets the seal the top part.
  24. Ensure it is tight not to allow oil to sip in, otherwise the samosas will be soggy in oil.
  25. When done, put some oil in a wok until hot.
  26. Put the samosas in the hot oil and fry each side till golden brown.
  27. Remove and set in paper towels to drain excess oil.

Enjoy with you favorite cup of tea!!!!


5 thoughts on “SOFT SAMOSAS

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