Easiest Way to Make Perfect Crunchy Saudi Samosa

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The ingredients needed to make Crunchy Saudi Samosa:

1. Get For the Dough:
2. Make ready 3 cups flour
3. Make ready 1 1/2 cups vegetable oil
4. Take 1 teaspoon bread spices, (yeast, fennel, and poppy seed)
5. Prepare For the Filling:
6. Make ready 7/16 kg ground beef, or lamb
7. Get 2 onions, grated
8. Make ready 1 teaspoon black pepper, ground
9. Prepare 1 teaspoon cumin
10. Prepare vegetable oil for frying
11. Prepare salt to taste

Sambousak (Samosa) is a scrumptious snack. The most common kind is the one filled with browned minced meat, but you can fill it with boiled potatoes, spinach cheese mixes, chicken, veggies and also with dates as they do so in Gulf Countries. I shot this video in my last day in Jeddah, Saudi Arabia - where I met many amazing people and had a wonderful time! Per many requests from viewers, I asked.

Instructions to make Crunchy Saudi Samosa:

1. To make the dough: mix the flour with the bread spices and a pinch of salt.
2. Slowly pour in the vegetable oil while kneading with your hands. Add a little bit of water to hold the dough together.
3. Cut the dough into small balls, cover and leave to rise for a minimum of one hour in a warm area.
4. To prepare the filling: combine all the ingredients in a skillet, season with salt and cook over low heat until meat is done. Set aside to cool.
5. Flatten the dough balls into thin circles. In the middle of each circle, place a tablespoon of the filling and close the dough to form half a circle. Twist the edges to give a nice shape.
6. Fry the samboosak in a pan of heated vegetable oil until golden brown from both sides. Serve hot.

I shot this video in my last day in Jeddah, Saudi Arabia - where I met many amazing people and had a wonderful time! Per many requests from viewers, I asked. Chef Romy Gill's crispy, golden fried samosas Michael Angelo The secret is to parcook the dough before filling it. The heat seals the dough slightly, protecting it from moisture and allowing you to. Samosas were my gateway into Indian food back in my college days.

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