Categories: Appetizers, Indian 
      Yield: 32 servings 
  
           PASTRY 
  1 1/2 c  All-purpose flour 
    3/4 ts Salt 
      1 tb Oil or ghee (clarified 
           Butter) 
    1/2 c  Warm water 
           FILLING 
      1 tb Oil or ghee 
      1    Clove garlic -- finely 
           Chopped 
      1 ts Fresh ginger root -- finely 
           Chopped 
      2 md Onions -- finely chopped 
      2 ts Curry powder 
    1/2 ts Salt 
      1 tb Vinegar or lemon juice 
      8 oz Steak or lamb -- minced 
    1/2 c  Hot water 
      1 ts Garam masala 
      2 tb Fresh mint or coriander 
           Leaves -- chopped 
           Oil for frying 
  
  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