• 500 g allowed flour (spelt in combination with other)
  • 400 g minced pork meat
  • 2 garlic cloves
  • 100 g onion
  • 1 chili pepper
  • sea salt
  • pepper
  • 200 g cherry tomato
  • 100 g lettuce
  • 200 ml allowed oil for frying


Prepare filling for samosa: fry chopped onion and garlic, then add minced meat and when fried a little, add a bit of water, salt, pepper and chili pepper. When finely fried, leave on the side to cool. For the dough mix flour, a bit of water, a bit of salt and 200 ml oil. When you make stiff dough leave it to rest half an hour. Divide dough and stretch thin circles diameter 20 cm. Cut it into half and put per one tablespoon of filling on it. Switch, but to get a triangle, then close the ends with cold water. Fry in hot oil on both sides until they get a golden color and put on a paper napkin to absorb fat. Serve with tomato and lettuce.


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