Ingredients

Pastry: 1 half Cups plain flour half teaspoon salt 1 tablespoon oil or margarine half cup warm water Filling: 1 tablespoon oil or margarine 1 clove garlic, finely chopped 1 teaspoon finely chopped fresh ginger 2 medium onions, finely chopped 2 teaspoons curry powder half teaspoon salt 1 tablespoon vinegar or lemon juice 250 g (8 oz) minced steak or lamb half cup hot water l teaspoon curry powder 2 tablespoons chopped fresh mint or coriander leaves oil for frying

Method

Pastry: Sift flour and salt into a bowl, add oil and warm water and mix thoroughly, until ingredients are combined. (Add a little more water if necessary to combine ingredients.) Knead for about 10 minutes or until dough is elastic. Cover with plastic wrap al set aside while preparing filling. Filling: Heat margarine in a saucepan and fry garlic, ginger and hi the onion until onion is soft. Add curry powder, salt and vinegar mix well. Add minced steak and fry over a high heat, stir constantly until meat changes color. Turn heat down and as hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat fro sticking to base of pan. Sprinkle chopped mint or coriander, remove from heat and allow to cool. Mix reserved chopped onion. Take small pieces of dough, shape into balls and on a lightly floured board roll each one thinly to a circle, the size of a saucer Cut each circle in half. Put a teaspoon of filling on one side of each half circle and brush edges with water. Fold dough over and pro edges together firmly. You will now have triangular shape samoosas. When they are all made, heat oil in a deep pan and deep fry few at a time until golden brown on both sides. Drain 4 absorbent paper and serve hot. Note: Samoosa can be made using spring wrappers. Cut into 6 cm (2l/2 inch) strips the length of the pasta Put a teaspoon of filling at one end and fold the pastry or diagonally, then fold again and again, still keeping a triangular shape. Moisten end of strip with water or beaten egg and press lightly