1. Add the flower, salt and if wanted 2 tablespoons of sugar to a big mixing bowl
2. Stir the dry ingredients
3. Add a fair amount, say 200 milliliters of the water to the bowl
4. Mix the water and the dry ingredients with hand of with doughmixer
5. Mix and add water untill a firm, moist, but non sticky dough exsists
6. Add 2 tablespoons of oil to the mixture
7. Knead dough for about 10 minutes, untill dough feels soft and elastic
8. Cover the dough and let it rest for approximatly 1 hour
9. After 1 hour cover the worksheet with flower, to prevent the dough from sticking to the surface, than split the dough and unroll it to a slice of 0,5-1cm thick
10. Cover the topside of the slice with a fair amount of oil
11. Slice the dough in stripes of 5 cm wide and 30 cm long, if the slice is shorter, dont bother just 'glue' 2 slices to make it one
12. Roll up the slice with the oillayer faced in, tuck the end of the doughstripe in the middle
13. When finished with all the small doughballs, let them rest again for 30 minutes
14. After 30 minutes roll the doughballs out separatly untill they have the diameter of the pan you're going to bake them in
15. A non stick pan works best for this recipe
16. First bake all the chapati's in a smoking hot pan on both sides for 30 seconds or untill brown spots appear in the dough
17. When all the chapati's are baked put the chapati's back in the pan, pay attention this is a quick movement
18. Add oil on top of the chapati, about a tablespoon or until the top of the chapati is covered
19. Quickly turn the oil side to the pan and whilst twisting the chapati to prevent it from burning, add oil to the other side
20. Turn the chapati to let the other side bake
21. Repeat this process with all the chapati's

Serves nice with beanstew, potatoe stew, meatstew but my alltime favorite lentilstew!

Ready In: 120 min.

Ingredients:

This recipe is from: blog.ssekodesigns.com

I didn't try to make them myself yet, but i ate lots of Samosas in Uganda and they absolutely were my favourite Ugandan food!!

Preheat the oven to 400 degrees F.

Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.

Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.

Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.

Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.

Enjoy!

Ready in: 50 min.

Ingredients: