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Moon samosas
Method
- Heat 3 tbsp oil. Add onion. Brown.
- Add ginger-garlic paste. Brown.
- Add mince and all powder masalas.
- Stir fry till grainy.
- Add 1 cup water and cook till done and dry.
- Add peas, salt and sugar and blend well.
- Knead a stiff dough with flour, ghee, soda bicarb and salt. Make lemon-sized balls.
- Roll out each to 10 cm. diameter.
- Put a spoonful of filling in the centre.
- Fold over and close the edges, fluting the end. Make all the samosas.
- Keep oil in a pan for deep frying.
- Fry in batches of 3 to 4 till golden. Drain on kitchen paper and serve with chutney.
Ingredients:
3 cups plain flour (maida)
2 tbsp ghee
A pinch of soda bicarb
Oil as needed
Salt to taste
3 cups plain flour (maida)
2 tbsp ghee
A pinch of soda bicarb
Oil as needed
Salt to taste
For the filling:
500 gms. minced mutton
1 tsp ginger-garlic paste
1 onion, grated
1 tsp chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 tsp sugar
½ cup coriander leaves, chopped
½ cup green peas, cooked
Oil as needed
Salt to taste
RECIPES BY REHANA KHAMBATY
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