SAMOSAS ( Kenya Appetizer )

1 1/2 lbs. minced beef
Salt to taste
1/4 tsp. haldi powder (tumeric)
1/4 tsp. chili powder
4 green chilies chopped
2 onion coarsely sliced
1 cup fresh dhuniya leaves (Cilantro / Coriander leaves)
2 pounds frozen egg-roll dough, thawed
Flour
Oil

Put the meat in a pot on medium-low heat and dry the water already present
in it stirring constantly to prevent burning along with salt, pepper and
haldi.
When water dries add green chili, onion and dhuniya and dry water on high
heat and remove.
Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches.
Fold one point up to form a triangular pocket.
Folk over again, and then fill the pocket with some of the meat mixture.
Bring down the top and seal all open sides with a paste made of flour and
water (mix some flour dissolved in a little water and cooked into a thick
paste).
You should end up with a neat, secure triangle of meat-stuffed pastry.

Deep-fat fry filled samosas, a few at a time, in oil, until golden brown.
Drain and keep warm.


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Old Magic 1

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