Recipe - Samoosa (Small Savory Pastries)

PASTRY
1 One half cup Allpurpose flour
Three fourths teaspoon Salt
1 tablespoon Oil or ghee (clarified
Butter)
One half cup Warm water
FILLING
1 tablespoon Oil or ghee
1 Clove garlic finely
Chopped
1 teaspoon Fresh ginger root finely
Chopped
2 md Onions finely chopped
2 teaspoon Curry powder
One half teaspoon Salt
1 tablespoon Vinegar or lemon juice
8 ounce Steak or lamb minced
One half cup Hot water
1 teaspoon Garam masala
2 tablespoon Fresh mint or coriander
Leaves chopped
Oil for frying

Pastry: Sift flour and salt into a bowl, add oil and warm water and mix
thoroughly, until ingredients are combined. (Add a little more water if
necessary to combine ingredients.) Knead for about 10 minutes or until
dough is elastic. Cover with plastic wrap and set aside while preparing
filling. Filling: Heat oil in a saucepan and fry garlic, ginger and half
the onion until onion is soft. Add curry powder, salt and vinegar, mix
well. Add minced steak and fry over a high heat, stirring constantly until
meat changes color. Turn heat down and add hot water. Cover pan and cook
until meat is tender and all the liquid has been absorbed. Towards end of
cooking, stir frequently to prevent meat from sticking to base of pan.
Sprinkle with garam masala and chopped mint or coriander, remove from heat
and allow to cool. Mix in reserved chopped onion. Take small pieces of
dough, shape into balls and on a lightly floured board roll each one thinly
to a circle, the size of a saucer. Cut each circle in half. fPut a teaspoon
of filling on one side of each half circle and brush edges with water. Fold
dough over and press edges together firmly. You will now have triangular
shaped samoosas. When they are all made, heat oil in a deep pan and deep
fry a few at a time until golden brown on both sides. Drain on absorbent
paper and serve hot. NOTE: Both samoosa and singara can be made using
spring roll wrappers. Cut into 2 One half inch strips the length of the pastry.
Put a teaspoon of filling at one end and fold the pastry over diagonally,
then fold again and again, still keeping a triangular shape. Moisten end of
strip with water or beaten egg and press lightly.

Recipe By : The Complete Asian Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini