|For the pastry:|
|Plain flour||8 Ounce|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For the filling:|
|Onion||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green chili||1 , seeded and finely chopped|
|Fresh ginger root piece||1 Inch, peeled and chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Mild chili powder||1⁄2 Teaspoon|
|Garam masala||2 Teaspoon|
|Lean minced meat||12 Ounce|
These deep-fried pastries contain a spicy filling which can be meat or vegetable; they are delicious as appetizers or snacks.
Sift the flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in enough water to bind to a dough. Knead for about 5 minutes or until smooth and elastic. Leave covered with a damp cloth while you make the filling.
Melt the butter in a frying pan and gently fry the onion, garlic, chilli and ginger for 5 minutes. Stir in the seasonings and the meat and fry for 15 minutes longer. Remove from the heat and allow to cool while shaping the dough.
Divide the dough into 15 equal pieces. Roll each piece out to form a 10 cm (4 inch) round. Cut each round in half and lightly dampen the edges of the semi-circles. Shape each to form a cone and fill each with some of the filling. Seal the edges well and set aside in a cool place for 30 minutes.
Heat the oil in a deep-frying pan to 190°C/375°F. Deep-fry the samosas, a few at a time, for 2 to 3 minutes or until golden brown. Drain and serve hot. Makes 30