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Qeema Samosas
| Ingredients: |
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| Mutton mince |
½ kg. |
| Ginger |
1" piece |
| Garlic |
8 flakes |
| Garam masala |
1 ½ tsp. |
| Coriander leaves chopped |
2 tbsps. |
| Mint leaves chopped |
2 tbsps. |
| Onion finely chopped |
1 no. |
| Green chilies cut fine |
4 nos. |
| Thick curd |
1 tbsp. |
| Maida |
As required |
| Oil |
for frying |
| Salt |
To taste |
Method:
- Make a stiff dough with the maida, 4 tablespoons oil and salt.
- Make 20 medium sized balls of this dough.
- Make thin round chappatis of the balls.
- Heat a tava and roast the chappati on one side only.
- Make all the chappatis in the same way.
- Now cut each chappati into two pieces and keep them covered.
- Using a little water make a thick paste of 2 tablespoons maida and keep aside.
- Make a paste of the ginger and garlic.
- Heat oil in a frying pan and fry the onions, chilies and ginger-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 chappati and fill with the mince.
- Then seal the edges with the flour paste.
- Make samosas of the balance chappatis in the above manner.
- Heat oil well and deepfry the samosas till golden brown.
- Drain on paper.
- Serve hot with mint chutney.
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