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For the Filling

1          kg minced beef
1          onion, chopped
2          tablespoons olive oil
1          teaspoon ground spices
Salt and pepper

For the Duggus (tomato cilantro salsa)

2          tomatoes, medium
1          green chili
1/2       cup cilantro leaves
1          tablespoon lemon juice
2          garlic cloves, minced
            Salt and pepper

For the Dough

3          cup flour
1/4       teaspoon salt
1/2       cup vegetable oil
1          cup water
            Pinch of salt
            Vegetable oil for deep frying


 For the Filling

- Cook the minced beef in a pan over medium heat until brown breaking down any chunks of meat with a wooden spoon and drain off any excess fat.

- Add the onion, oil, spices, salt and pepper stirring continously for 5 minutes.

- Remove from heat and cool aside.

For the Duggus (tomato cilantro salsa):

- Plunge the tomatoes in boiling water for 20 minutes, then plunge them into ice cold water.

- Finely chop the tomatoes, the rest of the ingredients and  season with salt and pepper.

- Refrigerate until ready to serve.

For the Dough

- Mix the flour and salt in Kenwood bowl using the K-beater, on low speed.

- Add the oil and water and continue to mix on medium speed for 10 minutes until well combined and a soft, elastic dough is formed.

- Divide the dough into small equal balls.

- Roll out onto a smooth floured surface and cut into circles of about 1/2cm thick.

- Place a tablespoon of the filling into each semi-circle and lightly brush the edges with water using your finger tips.

- Fold the dough over and seal the edges.

- Deep fry in batches until golden and drain on paper towel.

- Arrange on a plate and serve with Duggus salsa.

Ground Spices are: nutmeg, coriander, cumin, cloves, cinnamon, cardamom and dried chilli).
Another filling variation: peas, chopped onion and cubes of boiled potatoes cooked in some olive oil and seasoned with dried coriander and cumin.

Source: Kenwood

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