m (→Directions: clean up, replaced: meat → meat (2)) |
m (→Directions: clean up, replaced: green chili → green chile) |
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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. |
# 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. |
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| − | # When [[water]] dries add |
+ | # When [[water]] dries add [[chile pepper|green chile]], [[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. |
# 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. |
# Deep-fat fry filled samosas, a few at a time, in [[oil]], until golden brown. Drain and keep warm. |
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Revision as of 20:40, 6 February 2011
Description
Ingredients
- 1/2 kilo minced Beef
- salt to taste
- 1/4 tsp haldi powder (tumeric)
- 1/4 tsp chili powder
- 3-4 green chilies chopped
- 2 Onion coarsely sliced
- 1 cup fresh dhuniya leaves (cilantro / coriander leaves)
- 2 pounds frozen egg-roll dough, thawed
- flour
- oil
Directions
- 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 chile, 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.
- Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.