SAMOSA
Ingredients:
3 small cups flour
1 tsp baking powder
1 egg
1 satchet onga (classic)
Pinch salt

Fillings:
1/2 kilo minced meat
2 onions (diced)
1 green pepper (diced)
2 handfuls of chopped spring onion
2 stock cubes
1-2 cooking spoon oil
Salt to taste
1 tbsp thyme

METHOD
Heat the oil in a pan, put the minced meat and fry till it change its colour, add the onions, spring onions, green pepper, seasonings and spices and fry till stock absorbed in the meat. Remove from fire and set aside.
  In a deep medium rubber, pour 2 medium cups of water, gradually fold in the flour, stirring till thick like pap, add baking powder, egg, onga and salt. Stir. Place your non stick frying pan on the fire, when it's piping hot, dip your clean brush in the bowl and quickly rub in the pan, for the second time dip the brush and quickly rub it in the pan,it should be rubbed round the pan. Then after a minute or almost a minute or so, you will remove it from the pan and place it on a board cut the crust if there is any and divide it into 2. Fold it into a cone shape, put it between your thumb and  the other finger and put a spoonful of the fillings, fold a part of the samosa sheet inside to cover the fillings then use the other part to fold it like envelope; you can rub a  mixture of flour and water at the edges of the sheets so that it will not open when frying. Do that to the rest of the paste, till you exhaust it. Then fry in hot oil till golden brown.
  Serve with a tomato sauce or a lone and enjoy!
©Asmie's Kitchen