Difference between revisions of "Parmuda Samsa"
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* [[salt]], spices to taste | * [[salt]], spices to taste | ||
| − | == | + | == Procedures == |
# For the filling, put meat through a meat-grinder, combine well with chopped [[onion]]s and fat, [[salt]] and spices. | # For the filling, put meat through a meat-grinder, combine well with chopped [[onion]]s and fat, [[salt]] and spices. | ||
# To make stiff dough, add [[water]] and [[salt]] to sifted [[flour]], let stand for 30 – 40 minutes. | # To make stiff dough, add [[water]] and [[salt]] to sifted [[flour]], let stand for 30 – 40 minutes. | ||
Latest revision as of 12:45, 28 June 2012
Ingredients
- 1 kg or 7½ cups flour
- 1½ cups water
- 4 teaspoons salt
- 50 g or ¼ cup grease
- 800 g (28 oz) meat
- 500 g (18 oz) onions
- 200 g (7 oz) animal fat
- salt, spices to taste
Procedures
- For the filling, put meat through a meat-grinder, combine well with chopped onions and fat, salt and spices.
- To make stiff dough, add water and salt to sifted flour, let stand for 30 – 40 minutes.
- Roll out dough into thin layer, use mouth of a glass to cut out circles.
- Place a spoonful of filling in the center, pinch edges up around the filling forming a ball and completely enclosing the meat.
- Sprinkle the sides with water and join samsa together in a square.
- Coat top with beaten egg and bake 30 – 40 minutes in tandoor or oven.
