Meat Samosas
Minced Meat stuffed prism shaped dish
Ingredients
For the filling:
225 GMS minced meat
110 GMS onions, chopped fine
2 tbs. oil
4 garlic cloves, crushed
1 tsp. grated ginger
1/2 tsp. turmeric powder
2 tsp. coriander powder
1 1/2 tsp. cumin powder
1 tsp. chili powder
Salt according to taste
125 ml warm water
150 GMS frozen green peas
1 tsp. garam masala powder
2 green chilies, chopped finely
20 g coriander leaves, chopped
1 tbs. lemon juice
For the Samosa:
225 g maida (all purpose flour)
50 g ghee ( clarified butter) or butter
1/2 tsp. salt
75 ml warm water
Oil for deep frying
Serve with
Serve with green Chutney or Tomato ketchup.
Method
For the filling:
1.Heat the oil over medium heat and cook the onions till light brown.
2.Add the meat, garlic and ginger. Stir-fry over low heat until almost dry. Add the turmeric powder, coriander powder, cumin powder, chili powder and salt.
3.Stir-fry until the meat is lightly browned. Add the water and the green peas and bring to the boil.
4.Cover and simmer for 30 minutes. If there is any liquid left, remove the lid and cook the meat over medium heat until it is completely dry, stirring frequently.
5.Stir in the garam masala powder, green chilies and coriander leaves.
6.Remove from heat and add the lemon juice. Cool thoroughly before filling the samosas.
For the Samosa:
1.Add the butter and salt to the flour. Rub in well.
2.Add enough warm water to make a soft and velvety dough.
3.Divide the dough into equal portions and roll into size of a chapati.
4.Cut each into two. Roll each semicircle of the chapati to make an envelope.
5.Moisten the straight edge with a little warm water. Fold the semicircle of the chapati in half to form a triangular cone.
6.Join the straight edges by pressing them hard into each other. Make sure that there are no gaps.
7.Fill these cones with the prepared filling, now moisten the top edges and press them hard together.
8.Deep fry the samosas in hot oil over gentle heat until they are golden brown and drain on absorbent paper.