Moroccan samosas

AuthorGeo FoodsCategory

Ingredients

 1 chopped onion
 34 tbsp fresh parsley
 2 tbsp garlic paste
 2 tbsp ginger paste
 1 ½ tsp crushed and roasted cumin seeds
 1 ½ tbsp paprika powder
 1 ½ tsp cinnamon powder
 2 tbsp black pepper powder
 2 tbsp cayenne powder
 1 ½ tbsp all-spices powder
 1 ½ tsp salt
 1 tbsp oil
 250 g chicken mince
 1 tbsp oil
 250 g boiled and cubed potatoes
 1 tbsp oil
 200 g cottage cheese
 2 cups sifted all-purpose flour
 1 tbsp salt
 2 tbsp ghee
 ½ cup water
 Oil for frying

Preparation

1

Mix onion, fresh parsley, garlic paste, ginger paste in a bowl, add cumin seeds, paprika powder, cinnamon powder, black pepper powder, cayenne powder, all spices and salt.

Add corn oil in a pan and add 2-3 tablespoons of onion, spices mixture and sauté for a minute.

Mix in the chicken mince and stir till the colour changes.

Cook for 6 to 8 minutes and leave it to cool down.

In the frying pan add oil and 2 to 3 tablespoons of onions, spices mixture and saute for a minute.

Throw in the cottage cheese cubes and mix thoroughly before cooking it for a minute or two.

Leave it to cool down.

In a separate bowl, mix all-purpose flour, salt, ghee and mix comprehensively.

Slowly, add water and knead to give the mixture form of a dough.

Cover and leave it aside for at least 15 minutes.

Take the dough and knead once again before separating into two parts.

Sprinkle flour on the dough and use a rolling pin to flatten it before cutting with a cutter.

Take three small portions of the dough and add the chicken filling, mozzarella cheese and apply water and fold and stamp.

Just like that, make two more and place them one over the other till it forms the shape of a circle after which you apply water.

In a pre-heated wok with oil, fry till they turn golden brown and serve.

Related Recipes

Ingredients

 1 chopped onion
 34 tbsp fresh parsley
 2 tbsp garlic paste
 2 tbsp ginger paste
 1 ½ tsp crushed and roasted cumin seeds
 1 ½ tbsp paprika powder
 1 ½ tsp cinnamon powder
 2 tbsp black pepper powder
 2 tbsp cayenne powder
 1 ½ tbsp all-spices powder
 1 ½ tsp salt
 1 tbsp oil
 250 g chicken mince
 1 tbsp oil
 250 g boiled and cubed potatoes
 1 tbsp oil
 200 g cottage cheese
 2 cups sifted all-purpose flour
 1 tbsp salt
 2 tbsp ghee
 ½ cup water
 Oil for frying

Directions

1

Mix onion, fresh parsley, garlic paste, ginger paste in a bowl, add cumin seeds, paprika powder, cinnamon powder, black pepper powder, cayenne powder, all spices and salt.

Add corn oil in a pan and add 2-3 tablespoons of onion, spices mixture and sauté for a minute.

Mix in the chicken mince and stir till the colour changes.

Cook for 6 to 8 minutes and leave it to cool down.

In the frying pan add oil and 2 to 3 tablespoons of onions, spices mixture and saute for a minute.

Throw in the cottage cheese cubes and mix thoroughly before cooking it for a minute or two.

Leave it to cool down.

In a separate bowl, mix all-purpose flour, salt, ghee and mix comprehensively.

Slowly, add water and knead to give the mixture form of a dough.

Cover and leave it aside for at least 15 minutes.

Take the dough and knead once again before separating into two parts.

Sprinkle flour on the dough and use a rolling pin to flatten it before cutting with a cutter.

Take three small portions of the dough and add the chicken filling, mozzarella cheese and apply water and fold and stamp.

Just like that, make two more and place them one over the other till it forms the shape of a circle after which you apply water.

In a pre-heated wok with oil, fry till they turn golden brown and serve.

Moroccan samosas

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