Recipe: Keema Samosas

(The spicy, exotic Keema Samosas is monsoon delicacy which can be enjoyed nevertheless)

Ingredients:

Mutton minces -500 gm

Ginger – 1“piece

Garlic – a few flakes

Garam Masala 1.5 tsp.

Coriander leaves chopped 2 tbsp

Mint leaves chopped 2 tbsp

Onion finely chopped -1 no

Green chilies cut fine -4 no

Thick curd 1 tbsp

Maida -300 gm

 Oil to try

Salt to taste

Preparation:

Make stiff dough with the Maida, 4 tbsp oil and salt.  Make 20 medium sized balls of this dough.

Roll thin round chapattis of the balls. Heat a tava and roast the chapatti on one side only.

Make all the chapattis in the same way.

Now cut each chapatti into two pieces and keep them covered.

Using a little water make a thick paste of 2 tbsp Maida and keep aside.  Make a paste of ginger and garlic.

Heat oil in a frying pan and fry the onions, chilies and ginger and garlic paste

Now add the mince meat, salt and cook on a low flame till done.

Add the garam masala, curd, coriander and mint leaves and cook for some more time.

Remove from the flame and let it cool.

Make a cone of each half Chapatti and fill with the mince.

The seal the edges with the flour paste.

Make Samosas with the rest of the Chapattis in above manner.

Heat oil well and deep fry the Samosas till golden brown.

Serve hot with Pudina chutney.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC_nl1wD6YNwxGb569o9jcBy_-sTfuApNPggn5iZGsymkpiTSUcZcCNRZsDXQiopUC-hSHYWfBBeThfqxfjRUPaUkEEMnHAmfj3hWhtmGI9ixNGWLYWzSYkWuDP4u1EQcu7WKrt9Wbto/s1600/DSC_0749+copy.jpg