Samosa

When the school gates shut, it can be hard to work out how to keep all that young energy channelled. Here is another school holiday cooking project. Encourage your children to help you in the kitchen to cook up some magic and learn some key skills along the way. Get them to learn how to fold the samosas.

Have a lovely weekend folks!!!!

Samosa

Ingredients

1 packet of regular frozen spring roll wrappers
400gm minced beef
3 potatoes – peeled & diced
2 yellow onions – finely diced
3 cloves of garlic - minced
2 tbsp meat curry powder
Salt – to taste
Sugar – to taste
A bunch of Chinese parsley – chopped finely

Egg white

Directions

Heat up a skillet and add the oil. Sauté the onion and garlic until aromatic.

Add the minced beef and stir-fry until cooked. Add the curry powder and the potatoes. Stir to mix well then pour in ½ a cup of water.

Seasons with sugar and salt. Continue to cook over low heat until the potatoes are tender and completely cooked through and the mixture is dry. 

Add the parsley and stir for a few seconds. Turn off the heat, remove from the skillet and let cool.

Peel off the spring rolls wrapper one by one carefully. Keep covered with clean wet kitchen cloth to keep it damp and avoid drying as instructed in the pack. Cut each sheet to 3 equal-sized rectangle strips.

Scoop 1 table spoon of the fillings in each strip, over the top. Fold into triangle samosas. (To learn in detail on how to fold it, you can refer to video in the YouTube).

Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Brush the outer edges of the wrapper with the egg white. Repeat the same until the filling is used up.

Deep fry the samosa until golden brown. Remove from the oil and transfer to a plate lined with paper towels. Serve warm.