Filled samosas (deep-fried dough pockets)

Ingredients

Directions

1. 1

   Mix flour, salt, 250 ml cold water and vinegar to a smooth dough, cover with foil and set aside.

2. 2

   For the filling, clean and wash the spring onions and cut them into fine rings. ##Wash, seed and cut into rings. Cut ##mango## into cubes from the skin.

3. 3

   Heat the oil in a pan and fry the minced meat until crumbly. Add spring onions and chilli and steam briefly. Season to taste with salt and ##pepper##, let cool off.

4. 4

   Roll out the dough thinly on some flour and cut out approx. 20 circles (13 cm Ø). Put about 2 teaspoons of filling on each circle of dough and spread mango cubes on top. Fold over the dough, press the edges and press in lightly with a fork.

5. 5

   Let the dumplings rest for about 20 minutes. In the meantime heat oil in a pot. Fry the dough pockets in portions until golden brown.

6. 6

   Remove, drain on kitchen paper and serve hot or cold. Mango chutney tastes good with it.

Nutrition Facts

KCAL
130 kcal

CARBS
14 g

FATS
5 g

PROTEINS
6 g