Chef Mohammad Shiraz from Hilton Bangalore Embassy Golflinks shares his special recipe.
Ingredients:
- 250 gm mutton mince
- 20 nos samosa sheets
- 1 l oil
- 1 tsp ginger, chopped
- 100 gm onion, chopped
- 1 tsp garlic, chopped
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
- Refined flour paste or water for sealing
- 1 tsp chopped green chilly
- Coriander springs
For the dough:
- 100 gm ghee
- 200 ml water
- 500 gm refined flour (maida)
Method:
To prepare the dough:
- Sift flour in a bowl. Add ghee and cold water and knead into a dough. Set aside.
To prepare the mixture:
- Heat 1 tbsp oil in a non-stick pan. Add chopped onions, garlic and saute for 15 minutes. Add ginger chopped, coriander powder, turmeric powder, cumin powder and salt. Mix well and saute for 2 minutes.
- Add mutton mince, mix well and saute. Add 2 cups of water and cook for 15 minutes. Chop coriander sprigs, green chillies and add. Mix well and cook till dry.
- Mash the mixture and transfer into a bowl. Cool to room temperature.
- Spread some flour paste on one end of a samosa sheet and fold into a triangle with a pocket. Put some mixture in it and fold over to make into a samosa by sealing the end flap with the flour paste.
- Heat sufficient oil in an iron kadai. Deep fry samosas till golden and crisp. Drain on absorbent paper. Serve hot with green chutney and khajoor chutney.