Somosa
8 servings- 450 g (1 lb) ground meat.
- 2 teaspoon ground ginger
- 1 teaspoon ground garlic
- ½ teaspoon chili powder
- 1 teaspoon garammasala powder
- 4 green chilies,chopped (optional)
- 1 cup chopped onion
- 2 tablespoons chopped coriander leaves
- 4 cups flower
- Oil for frying
- Salt to taste
In a saucepan place the
meat, ground spices, bay leaf, salt, ¼ cup of oil and ¼ cup of water. Put lid
on, bring to a boil then simmer. After a few minutes, when water has been taken
up, fry the meat stirring regularly. Add the green chilies, onion and coriander
leaves. Stir-fry for five minutes over a low heat.
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| (somosa) |
Mix salt with flour. Add
1 cup of water and knead well. Cover with a wet cloth. Set aside for 20
minutes. Divide into 8portions.
Sprinkle some flour on a
plane surface. Roll out each portion of dough into a disc measuring 12cm (5˝)
in diameter.
Lay one disc on the
bread. Brush a little oil on it and sprinkle a little flour. Place another disc
on it. Then roll out into a big disc about 30cm (12˝) diameter.
Lay the big one on a hot
tawa (pan). Turn the bread once and keep on the fire until the edge open. Then
carefully separate the breads.
With a sharp knife cut the bread into pieces measuring 20cm×7.5cm (8˝×3˝) each.
Make a paste of ¼ cup of
flour with water. Wrap each piece of bread into a triangular shape. Stuff with
cooked ground meat. Seal the opening with the paste. Fry in deep fat crispy.
Finally: serve hot with green sauce or tomato catsup.
