Samosa

The samosa recipe is compliments of my grandmother. During my youth, she used to love making samosa's on the weekends when we used to throw parties - literally every weekend. She used to stuff hers with beef and cabbage. I personally prefer the punjabi version - stuffed with potato and other veggies. Serve it up with corriander/tamarind chutney.

Ingredients:

Flour - 1 cup

Salt - as required

Oil - 2 or 3 spoons

Water - enough to make the dough

1. Mix all the above ingredients together and knead the dough for a few minutes.

2. Then make about 4 to 6 equal size balls (depending on the size you are interested in achieving).

3. Roll out the balls and cut them into two halves.

4. Create a cone shape by folding corners inward.

5. Stuff with whatever you desire - cooked veggies/meat.

6. Seal all ends and deep fry until golden brown.