Minced Meat Samosas
|For the dough|
|Plain flour||1 Pound (500 Grams)|
|Baking powder||1⁄2 Teaspoon|
|Butter||1 Ounce, melted (25 Grams)|
|Natural yogurt||4 Tablespoon|
|Tepid water||8 Tablespoon|
|For the filling|
|Onion||1 Small, chopped|
|Cumin seeds||1⁄2 Teaspoon|
|Minced beef/Lamb||8 Ounce (250 Grams)|
|Green chili||1 , finely chopped|
|Cooked peas||4 Ounce (125 Grams)|
|Chopped coriander leaves||1 Teaspoon|
|Milk||2 Tablespoon (For Assembling)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. For making the samosa dough, sift the flour with baking powder and salt.
2. In the center of the flour make a well, add the melted butter and yoghurt and knead such that the dough is consistent and free from cracks and set aside.
3. For making the filling-in saucepan melt butter and stirring occasionally fry the onion and cumin over moderate heat for 5-7 minutes.
4. Add minced beef or lamb, chilli and salt, mix well and simmer on low heat for 10 minutes.
5. Stir in peas and cook over moderate heat for about 5 minutes such that the liquid has evaporated.
6. Take the pan off heat, mix in pepper and coriander and allow it to cool.
7. Make 12 equal portions of the samosa dough and roll out each one into a circle of 18 cm/7 inch diameter.
8. Using a sharp knife halve each circle, place filling on each half, apply a little milk over the edges ,fold them to form a cone and seal the top edges after to make a triangle.
9. In hot oil deep fry the samosas such that crisp and golden and drain them on absorbent paper.
10. Serve with tangy chutneys or tomato sauce.