Samoosas

Method

• Dough: Sift flour and salt together. Combine water and lemon juice, add to dry ingredients and cut in with a knife. Knead lightly to form a dough.
• Divide dough into 12 pieces. Roll each piece between palms and then roll into 12 flat discs of about 10 cm in diameter.
• Place 6 discs on top of each other, brushing oil and sprinkling a little flour on both sides of each disc.
• Place dough onto a greased baking tray and bake in a preheated oven at 200 °C for 3 - 5 minutes to separate layers. Trim edges.
• Filling: Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour. Add onion, garlic and chilli and sauté for a few minutes until soft. Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool.
• To assemble: Cut each baked disc into three 6 x 20 cm strips. Separate layers. Place about 15 ml filling at the end of each strip. Fold into a triangle. Dampen edge with water and fold to complete samosa. Repeat with remaining baked dough strips.
• Chill in refrigerator for about 30 minutes before frying.
• Heat oil in a small, heavy-based saucepan. Make sure oil is hot enough before deep-frying samosas otherwise they will be soggy. Gently drop samosas into hot oil. Turn constantly and deep-fry until golden. Remove from oil with a slotted spoon and drain on paper towel.
• Serve warm or at room temperature.