Samosas after frying. It is important to note that the type of flour also affects the amount of liquid it absorbs, especially the oil. After kneading the flour, add a sixth tablespoon of olive oil, along with a few drops of water during the final stages of kneading, before allowing the dough to rest for only half an hour.
Regarding the samosa filling ingredients, Hnaoui adds that we will need a bit of meat fat, bay leaves, cardamom, a cinnamon stick, two medium onions finely chopped. After the ingredients are sautéed, whether using fat, oil, or ghee as alternative options, add the meat. The amount will be about a quarter of a kilo depending on the size of the dough, and it can be increased to half a kilo for those who prefer. Then, add salt to taste and a teaspoon of seven spices. After turning off the heat, add a quarter bunch of finely chopped parsley.
Other samosa recipes can be found in the attached video below.
After rolling out the dough, the video demonstrates how to stuff the samosas with the different ingredients, seal them properly for frying after completing the stuffing process.