Samosa – a kind of pies which are widespread in the countries of Asia, the Mediterranean and in Africa. In Uzbekistan, Turkestan and Tajikistan, samosa is traditionally cooked in special furnaces – tandoors.
Products necessary for preparation of a dish
To make samosa with meat, the following ingredients will be required: 1 glasses of water, 2 glasses of wheat flour, 100-120 g of a desi, 300-400 g of beef, 1-2 large heads of onions, fresh greens of parsley, salt.
The samosa with meat made in the tandoor has rounded shape. In house conditions it is simpler to bake pies of triangular shape. Recipes of a dish are quite various as in them the custard, puff and unfermented dough is used.
Preparation of custard paste for samosa
The sifted wheat flour is mixed with a salt pinch. Then in flour a thin stream pour in boiled water, kneading rather elastic, not sticking to hands dough. On a water bath kindle a desi. A table sprinkle with flour and roll dough with a thin layer. The surface of a layer is oiled kindled. Further the cake layer is put in half, again oiled and rolled. This procedure is repeated several times. It is important not to go too far in oil, it is necessary to grease dough accurately. Otherwise oil literally will filter outside. Last time dough is rolled, giving it the form of a small rectangle. After that dough for 1-1.5 hours is sent to the fridge and start preparation of forcemeat.
How to make mincemeat for samosa
The onions are small sliced, salted and wrung out before emergence of juice. Fresh greens of parsley are small chopped. Beef is cut small pieces and two times pass via the meat grinder. All ingredients carefully knead, adding a little water, salts and a black sprinkling pepper. Forcemeat has to turn out rather juicy, but not liquid.
The recipe of samosa with meat
Table sprinkle with flour and roll dough. The cake layer has to turn out, 2-3 mm thick. The cake layer surface is greased with the kindled desi again. Dough is displaced a roll. The received roll is cut pieces, 2-2.5 cm wide. Each piece is put a face down and slightly pressed a hand. Then pieces roll, trying to receive circles of the correct form, up to 0.5 cm thick. Forcemeat is spread on the middle of flat cakes and strong pinch their edges, forming triangular pies. The baking tray is oiled vegetable and shift to it samosa. It is desirable to grease top of pies with the shaken-up vitellus and to strew with sesame seeds. The baking tray is sent to the oven which is warmed up up to 200 wasps. Preparation of samosa with meat in an oven will take about 35 minutes. After that the oven is switched off and leave pies to be reddened.