Arab
Starter
Meat Sambosa
20Min
Intermediate
1 cup
Water
2.5 tsp
Wheat flour, white, all-purpose, enriched, unbleached
0.5 tsp
salt
2 tbsp
Nido
2 cups
Vegetable oil
1 g
For the filling:
1 Medium
Water
1 g
Onion
800 tbsp
Minced lamb
1 tbsp
Oil, sunflower, linoleic (less than 60%)
2 tbsp
MAGGI Sambosa Seasoning®
2.33 cups
Fresh parsley, chopped
.
Nutrition Value
Information per serving
Instruction
20 Minutes
Step1
Prepare dough by mixing together Flour, Salt, Caraway, NIDO and stir until mixed. Add Oil and Water and knead dough until smooth. Divide dough into 30 small balls. Cover and allow to rest.
Step2
Prepare filling by sautéing Onions and Beef in a deep pan with sunflower Oil until Onions are soft and Meat is fully cooked, about 10 minutes, add MAGGI Samosa Seasoning and mix well until uniformly mixed. Remove from heat and optionally mix in Parsley.
Step3
3. On a clean work surface, dust and roll each dough ball into a 8-cm wide and 2-mm thick disk, place 1-1/2 tbs (25-g) of the filling in the center and fold the dough over the filling to seal in the filling. Using a fork press the edges to form a tight seal. Repeat with remaining filling and pastry.
Step4
Fry samosas in hot oil until golden, or alternatively brush with oil and bake in oven for a healthier alternative.
Comment 30