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.