- 40 square wheat cakes or brick sheets (20 x 20 cm).
- 650 g of ground beef.
- 200g minced veal.
- 500 g farce.
- 1 leek.
- 2 shallots.
- 1 onion.
- 1/2 teaspoon pepper.
- 2 teaspoons of turmeric.
- 2 teaspoons of masala.
- 2 chicken cubes crushed.
- salt, pepper, fresh coriander.
Preparation in two :
Cut using a large sharp knife wheat patties into 4 equal strips about 5 cm . Wrap in a damp cloth and book at the bottom of the refrigerator .
Mix in a large glass bowl meat .. 3
. In a low anti casserole -adhésive, place the meat mixture without adding fat. Cook over high heat for about 20 minutes, égrainant regular meat using a wooden spatula .
Crush chicken stock cubes with a rolling pin and added to the meat by mixing. Spread the meat mixture quickly in a blender to homogenize the preparation. Salt, pepper and spice mixing meat .
Put the pot over low heat. Then add the chopped leek and stir regularly. Cook enviroNo .. 10 minutes
Finally, add the chopped onion and shallots and mix well. Add turmeric and masala. Stir and cook for about 15 minutes over medium heat, stirring often .
Remove from heat and add coarsely chopped coriander. Let cool completely in a cool and reserve .
Once the cold preparation, remove any tapes wheat pancakes As manufacturing to prevent them from drying. Place a small teaspoon of mixture on the bottom of the strip and form the characteristic triangle samosa .
Fry each samosa in a vegetable oil bath heated to 180 ° C, for about 3 minutes. Do not overheat the dough should not burn .
Notes: You can freeze uncooked samosas and cook without thawing later before tasting. Recommended wines: Ti punch or rum