How to make the original puff samosa

The puff samosa is one of the appetizers that the table is not without during Ramadan invitations, and it is one of the simple and easy items to prepare, but we must store it within the Ramadan seasonings, as it is difficult to prepare pastries at the same time as the invitation, so it is better to store them on frying only, and there Some people choose ready-made samosas to save time and effort, but making ready-made strips or puff samosas at home is much better.

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1 Puff Samosa Ingredients:

1.1 How to prepare puff pastry:

There are many ideas for samosas fillings, so the filling can be prepared with minced meat, chicken, potatoes or cheese, so choose the type of filling according to desire and according to what is available and according to the coordination of the items on the table. Now here is the way to make puff samosas. I hope you will try this recipe and you will like it, God willing.

Puff Samosa Ingredients:

Dough ingredients:

• ½ kilo of flour.
• pinch of salt
• ¼ cup of oil.
• Warm water for kneading.

Filling ingredients:

• ½ kilo of minced meat.
• 2 bunches of chopped cilantro or parsley.
• 1 small onion, chopped.
• 1 tablespoon of obesity.
• Salt and Pepper.
• A pinch of dry ground coriander.
• A pinch of the seven spices.
• Colored pepper cut into small cubes.

How to prepare puff samosas:

1. We sift the flour into a deep bowl, then pour a pinch of salt on it, stir well, then pour oil on it and rub the flour with the oil until the flour is covered and becomes like wet sand.
2. Gradually add warm water to the flour until we get a soft and cohesive dough
3. We cover the dough and leave it for at least half an hour until it rests and becomes easier to shape.
4. We start preparing the filling, so we put a spoonful of obesity in a saucepan over high heat, then add a chopped onion and stir-fry until its color becomes light golden, then add the minced meat and stir until its color changes.
5. Add a pinch of salt, black pepper, dry coriander and the seven spices to the meat, stir well, then add colored pepper and stir for two minutes, then turn off the heat and leave the meat until it calms down.
6. Top the meat with chopped coriander or parsley and stir.
7. Divide the dough into two halves and start rolling out the first half with a medium thickness, then cut it in the form of circles, either using a cutter or using a cup.
8. We stuff the samosa and close it well, then we complete the rest of the quantity in the same way. At this stage, we can store it and it is considered one of the seasonings for the month of Ramadan.
9. Fry the samosa in heavy oil at a medium temperature until it takes on a golden color, then flip it on the other side until it takes on a golden color.
10. We filter the samosa from the oil and put it in the serving dishes, and here we go.