(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.
