Spicy Minced meat Sambusa aka Samosas #authormaraton#
Spicy Minced meat Sambusa aka Samosas #authormaraton#

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy minced meat sambusa aka samosas #authormaraton#. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spicy Minced meat Sambusa aka Samosas #authormaraton# is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Spicy Minced meat Sambusa aka Samosas #authormaraton# is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook spicy minced meat sambusa aka samosas #authormaraton# using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Minced meat Sambusa aka Samosas #authormaraton#:
  1. Take 0.5 kg wheat flour
  2. Get 0.5 kg minced meat
  3. Prepare 3 large onions
  4. Get to taste Red Chillis / hot Pepper
  5. Get to taste Black pepper
  6. Get Garlic and ginger 1 tablespoonful
  7. Get Cooking oil
  8. Take to taste Salt
Instructions to make Spicy Minced meat Sambusa aka Samosas #authormaraton#:
  1. Boil the minced meat till well cooked and tender. Add in a little oil, fry for two minutes then add your onions, garlic, ginger and salt.
  2. Add the hot pepper / pilipili and cook a while and add a little black pepper. Cook for 5 minutes in very low heat and remove from fire. Leave it to cool and ready to make the Samosa filling.
  3. In a bowl, mix some wheat flour with salt and start adding water as you knead til you get a soft dough. Cut into small balls, roll the balls into a thin circle shape, heat out for less than five seconds in a flat pan and remove. Do the same to the raining balls til you finish. Now cut the circles to make a semi-circle, and start filling in your minced meat and sealing them. Making sure that we have no vent left on the filled "triangle shapes".
  4. When done with filing, now heat your oil, and start dipping them, and cook them till you get the desired brown colour, say 5 to 6 minutes then removed and let them drain. Serve them hot with sauce, or chutney with a cup of black tea.

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