INGREDIENTS

INSTRUCTIONS

Pastry:  Sift flour and salt into a bowl, add oil and warm water and
mix thoroughly, until ingredients are combined. (Add a little more
water if necessary to combine ingredients.) Knead for about 10  minutes
or until dough is elastic.  Cover with plastic wrap and set  aside
while preparing filling. Filling: Heat oil in a saucepan and  fry
garlic, ginger and half the onion until onion is soft.  Add curry
powder, salt and vinegar, mix well.  Add minced steak and fry over a
high heat, stirring constantly until meat changes color.  Turn heat
down and add hot water. Cover pan and cook until meat is tender and
all the liquid has been absorbed. Towards end of cooking, stir
frequently to prevent meat from sticking to base of pan. Sprinkle  with
garam masala and chopped mint or coriander, remove from heat and  allow
to cool. Mix in reserved chopped onion. Take small pieces of  dough,
shape into balls and on a lightly floured board roll each one  thinly
to a circle, the size of a saucer. Cut each circle in half.  fPut a
teaspoon of filling on one side of each half circle and brush  edges
with water. Fold dough over and press edges together firmly.  You will
now have triangular shaped samoosas. When they are all made,  heat oil
in a deep pan and deep fry a few at a time until golden  brown on both
sides. Drain on absorbent paper and serve hot. NOTE:  Both samoosa and
singara can be made using spring roll wrappers. Cut  into 2 1/2 inch
strips the length of the pastry. Put a teaspoon of  filling at one end
and fold the pastry over diagonally, then fold  again and again, still
keeping a triangular shape. Moisten end of  strip with water or beaten
egg and press lightly.  Recipe By     : The Complete Asian Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 84
Total Fat: 9.4g
Cholesterol: 7.6mg
Sodium: 139.3mg
Potassium: 71.6mg
Carbohydrates: 19.2g
Fiber: 1g
Sugar: <1g
Protein: 2.2g