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* 4 cups flour
* 1½ cups water
* ½ teaspoon salt
* 1 tbsp baking powder
* 2 eggs, beaten


* 2 pounds onion, chopped (4 cups)
* 2 pounds beef steak, cut into ¼-inchcubes
* 1 tsp pepper
* 1½ tsp salt, or to taste.


1. Put the flour in a large bowl. Make a well in the center, add 1 cup of the water, the salt, baking powder and half the beaten eggs. Mix well and incorporate the flour into the liquid. Add more water as you need it to prepare a firm dough. Knead to smoothness and ease of handling. Cover the bowl and keep it in a warm spot for 2 hours.
2. Mix the filling ingredients together briskly with a wooden spoon since this will separate and distribute the onion pieces.
3. Bust the working board or surface with flour. Divide the dough into halves and roll out each half into a loaf shape. Pull of 2 ounces of dough (about ¹/3 cup) and press it onto the floured board. Roll it out with a rolling pin to a round disc 5 inches in diameter. Put ½ cup to the meat filling into the center. Fold the top of the disc a third of the way down. Then fold over the right side and the left side to make a triangle. Squeeze the dough together to seal. Paint the top of each samoosa with the remaining egg and place them on an oiled baking sheet. Bake in a 375 deg F. oven for 25 minutes.

Serve warm or at room temperature. Makes 20.
Variations: The beef and onion mixture is the traditional combination for the samoosa. The POTATO and SPINACH that follow are modern innovations:

Cook ½ pound potatoes in their skins. Peel and cut into ¼-inch cubes and add equal amounts each of beef and onion.


Coarsely chop 1 pound of spinach or Swiss chard. Cook it with ½ cup water in a covered pan for 5 minutes to soften. Cool and press out the liquid. Combine it with an equal amount of beef and onion.



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