Samossa

Samossa
The dough
3 cups flour
Cold water mixed with 1 tsp lemon juice
Pinch of salt
1 tsp lemon juice
Sift flour and salt. Make into fairly stiff dough with the cold water and the lemon juice. Divide dough in 12 portions and roll each between palms to size of smooth ping-pong balls. Roll out six portions on floured board with rolling pin into 6-8 cms diameter. I use the two handed one...

Pile the 6 disc on top of the other after carefully brushing both sides of each round disc with a tsp of melted ghee or oil and sprinkling flour between them. Only underside of
bottom disc and topside of top disc must be left ungreased.
Now roll out the pile of 6 discs into one large roti (12 inches in diameter) with swift smooth strokes. Trim off sides to form a square.
Put roti on hot ungreased griddle iron plate. Toss and turn lightly several times on both sides in order to separate layers. Deftness in turning will ensure that the pur is not freckled like rotis. As soon as layers appear loose, take off from tava (griddle) and set aside. Prepare a second roti with remaining 6 discs.
Rolled out pur put in hot oven to separate layers.Rolled out discs being piled on top of each other. Large pur has just come out of oven, showing how easily the layers separate.
When slightly cool, trim and cut pur into two-inch wide and ten or more inches long strips. An easy way of cutting strips is to roll the pur up like a swiss roll and after trimming off sides cut through in four equal distances. Separate layers and fill samoosas.

TO FRY:
In deep oil over medium heat, (180°C), fry samoosas, turning them over a few times so that they are evenly browned. Remove from pan when a lovely buff cream shade. Drain in colander.
Serve with lemons and chutneys.


Filling
500 g lamb or chicken mince
2 medium sized onions (chopped very fine)
2 tsp pounded green chillies
1 tsp salt
½ tsp ginger/garlic
½ tsp gharum masala
½ tsp crushed cummin
1 tblsp ghee
1 small bunch dhunia leaves (washed and chopped)
2 tblsp green shallot (washed and chopped)
2 tblsp green mint (washed and chopped)
¼ tsp black crushed pepper
¼ tsp turmeric

Wash and drain mince. Braise in frying pan and when it begins to get dry add salt, ginger/garlic, green chillies, pepper and turmeric. When dry add onions and braise just enough till
moisture is evaporated. Add ghee. Khima should now be fine and dry like breadcrumbs. Cool khima and add the chopped greens (well washed and drained dry) and gharum masala.