Samosa

Ingredients:
3 potatoes - diced
1 onion - diced finely
2 pips of garlic - diced finely
1 tsp cumin powder (jintan putih)
1 tsp aniseed powder (jintan manis)
1 tsp kurma powder (mix with 2 tbsp water to make paste)
1/2 cup water
200g minced meat
1/2 can peas
chinese parsley (daun sup)- chopped finely
spring onion (daun bawang)- chopped finely
2 tbsp oil
1/3 tsp salt
Popia skin

Methods:

Fillings:
1. Heat oil. Saute onion and garlic till fragrant.
2. Add cumin, aniseed, kurma paste and salt.
3. Add minced meat and stir until the meat is cooked.
4. Add potatoes and water. Mix well and cook till the potatoes are soft.
5. Add peas, parsley and spring onion.

Assembly:
1. Cut each popia skin diagonally into 2 triangles.
2. Scoop 2 tsp of fillings (make sure it's already cool) onto the popia skin. Fold into triangles.
3. Use water to glue the edges.

Last step:
Deep fry over low heat till the skin turns golden. Eat while it's still warm.

I doubled the recipe because the minced meat that I bought came in a standard packaging of 400g. It was enough to make about 50 - 60 pieces of samosa. I followed the recipe exactly, and as I was fasting, I didn't even try the fillings to make sure that it tasted alright. But the samosa turned out tasting just nice. Although the wrapping with popia skin is kind of cheating, it didn't really matter because the filling was good. Just make sure you use low heat because the popia skin is thin. Frying over high heat can result in overly fried and too-crispy skin.

I brought 30 pieces of samosa to BIL's house for a buka puasa do. The rest are kept in the freezer for our own use.

p/s: You can rope in your children to help assemble the samosa. You may end up with samosas of different shapes and sizes, but it's fun!