Mutton samosa Recipes

How to Prepare / Make / Cook - Mutton samosa ?

350 grams flour. ½ tsp. Baking powder. 1 tblsp. Curds. Salt to taste. 1 tblsp. Ghee.

For filling: 250 grams raw minced meat or kheema. 1 large onion, minced. 1 large tomato peeled and diced. 1 small bunch coriander leaves. A few mint leaves. 1 inch piece minced ginger. 4 flakes minced garlic. 1 tsp. Garam masala. 4 green chillies, minced. Salt and chilli powder to suit taste.

Method of cooking mutton samosa

Heat 2 tblsps. Ghee and fry the onion, ginger and garlic to a pale gold colour. Put in kheema and fry till dry

crumbly. Put in tomato and 1 cup water and garam masala and cook till tender and dry. Mix in coriander and mint and chillies and remove from fine. Sieve together flour, salt and baking powder. Rub in ghee and then stir in curds along with enough water to make it into soft and pliable dough. Set aside for half an hour then knead once again and divide into 24 small balls. Roll each ball with the help of a little dry flour as thin and as round as possible. Cut each circle into half, form each semicircle into a cone and fill with meat mixture. Seal edges well with wet fingers. Set aside for half an hour, then deep fry till crisp and golden. Serve piping hot with chutney.