Peel and finely cube the Irish potatoes. Wash the potatoes and add to a pot of water and bring to a rolling boil. Cook the Potatoes 3/4 way through and drain from the water and set aside.
In a large cooking pot, heat vegetable oil and chopped onions. sauté till golden brown.
Add minced garlic and ginger and sauté for 30 seconds till fragrant.
Add minced beef and sauté till nicely browned. This part might take some time so be patient. Allowing the beef to brown will develop a lot of flavor.
To that, add your salt, curry and paprika powder OR any other spices of choice. Sauté for 30 seconds till fragrant.
Add 100 ml water and allow to simmer on low heat for about 20 minutes till all the liquid is dry.
Put off the heat and add coriander leaves, green onions, and the pre-cooked potatoes. Mix well and set aside to cool before assembling.
Making Samosa Pastry
In a large mixing bowl, combine flour and salt and mix well.
To that add water and oil and mix with a wooden spoon till everything combines.
Transfer the dough to a lightly floured work surface and knead the dough till smooth; about 10 minutes. Cover the dough and let it rest for 20 minutes.
Divide the dough into 6 balls. Using a rolling pin, roll the dough balls into a small equal disc.
Brush 5 out of 6 discs with vegetable oil and generously dust with flour.
Pile the discs on each other to have a tower of 5 discs. Place the 6th unoiled, disc on top and dust with some flour.
Flour the working surface again and gently place the tower of four discs.
Using a rolling pin, gently roll out the discs till a 12-inch disc if achieved. Make sure to maintain a circular shape if possible.
Heat a heavy-bottomed pan without oil on medium heat. Place the rolled out dough on the hot pan and partially cook it. once air pockets start forming on one side, remove from the pan.
If done properly, you should see the edges starting to peel. Gently lift the top layer and peel it. Repeat the process till all your layers have been peeled. Your samosa sheets should be thin and translucent.
How To Form Samosa Cone
In a small bowl, prepare glue using 50 ml water and 100 g flour, whisk till smooth and set aside.
Using a knife, cut the sheets in half and set aside covered with a clean kitchen towel to maintain the moisture.
Take one of the sheets and place on your countertop. Bring the side furthest from you towards you to form a triangle.
Using a brush or your finger, apply some of the edible glue of the piece that is left.
Fold over to seal the pocket. This will form a cone, with a cavity for the filling.
How To Fill and Seal The Samosa Cone
Fill the cone with your preferred filling, don’t stuff.
Apply the edible glue on the hanging flap.
Then fold over to seal the samosa. There you have it, a beautifully formed samosa that is ready to be deep fried.
How To Fry Samosa
In a deep frying pan, heat vegetable oil. Use a wooden skewer to check if the oil has reached the right temperature. If the skewer sizzles, it's ready.
Carefully place few samosa at a time (do not overcrowd your frying pan). Fry each side for one minute till nicely browned. Drain from oil and place on a paper towel to drain excess oil. Enjoy.
Refrigerate leftover cold fried Samosa for three to four days. Make sure the temperature of your refrigerator is set to 40˚F (approx. 4.5°C) or colder.To Freeze, wait till fried samosas are cold , place them in a large, freezer-safe container. Seal tightly, and keep in the freezer for up to 3 months.To Reheat, place on a baking sheet and bake in a preheated oven at 400°F (Approximately 200˚C) for 8 to 10 minutes or until heated through and crispy. Alternatively, re-heat in an air fryer for 5 minutes once thawed.
Samosa Recipe /Sambosa /Sambusa https://jayne-rain.com/samosa-recipe-sambosa-sambusa/ December 28, 2021