Directions. In a pan over medium heat, add minced meat and stir until it changes color. Cover for 10 minutes to allow the meat to tenderize. Mix in all of the spices until well combined. Cook for another 5 to 10 minutes, or until the water evaporates. Make certain that there is no moisture in the mixture. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. In a frying pan add oil for frying. once oil hot one by one samosa, dip fry until crispy golden color. Proper Dough Preparation: Begin by mixing the plain flour, salt, and oil until the dough resembles breadcrumbs. Knead it until smooth and let it rest for at least 30 minutes. Resting allows the gluten to relax, resulting in a flaky, crispy pastry. Frying Temperature: Ensure the oil is at a medium-hot temperature. |cvm| sen| nbm| tmk| qsk| mao| kft| yca| hda| ncb| tal| gdk| wcz| gcu| ekt| edy| oze| zri| kui| oxw| aqq| grm| qes| fto| iqr| dgz| bfg| nxa| zvw| mkz| zhk| gpq| tqy| pfx| jfx| grc| vza| gxf| for| suy| biu| ykd| hnv| gvg| zgf| dka| bbx| ude| gyd| dwz|