One of the most popular snacks in East Africa. Can be made vegetarian as well.
For the stuffing:
Beef ground- 1kg.
Carrot- 1 grated.
Onion- 2 chopped.
Garlic- 3 cloves, chopped.
Coriander- 1 bunch, chopped.
Green chilli- 1 deseeded and chopped.
Turmeric, coriander, black pepper, cumin seeds 1 teaspoon each.
Salt to taste.
For the dough:
Flour- 4 cups.
Water- 1 cup.
Oil- 1/4 cup.
Salt- 1/2 teaspoon.
For the glue.
Mix 1/2 cup of flour and water to a thick cream consistency.
Combine in a large bowl flour, salt and oil to a bread crumbs consistency.
Start slowly add water, until the dough is formed, you may need more or less water.
Kneed the dough for 10 minutes, cover and let it rest for 1 hour.
Meantime prepare the stuffing.
Heat a little oil on a pan and add cumin seeds, when popped add onions and cook whilst stirring for 2-3 minutes, add garlic and the rest of the spices and cook for 1 more minute.
Add ground beef and cook for 10 minutes stirring and breaking the meat with a spatula.
Add carrot, cook for another minute, take off the heat add coriander and chilli stir and let it cool completely.
Divide the dough in 6 pieces and roll each piece in to a ball.
Heat a skillet to a medium heat.
Roll each boll to a 15cm circle and put on a hot skillet for 6 seconds, turn and heat for another 5 seconds. Set aside and cover.
Repeat with the rest of the dough.
Cut each flat half cooked bread into 4 pieces. Like this.
Prepare the pockets and seal them with a glue.
Stuff them with a beef mixture seal again and deep fry till nice and golden.
Set aside on a paper towel.