Now its get trend dat samosa made with the non-veg stuffing.... Its really nice to eat with the mutton keema stuff in the samosa. Its really liked by all kids and its really very healthier tooo...
INGREDIENTS:
FOR COVERING:
- Refined flour (maida) 2 cups
- Margarine 2 tablespoons
- Salt to taste
- Oil to deep fry
Stuffing:
- Mutton mince (keema) 250 grams
- Oil 2 tablespoons
- Onions finely chopped2 medium
- Ginger finely chopped1 inch pieces
- Garlic finely chopped4-5 cloves
- Green chillies finely chopped2
- Salt to taste
- Red chilli powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala powder 1/2 teaspoon
- Spring onion greens finely chopped3-4
METHOD:
1.Sieve refined
flour with salt. Cut margarine into the sieved flour and rub in lightly with
fingertips.
2.Add sufficient
water and knead into stiff dough. Keep covered with a damp cloth for half an
hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry
using your hands and keep aside.
3.Heat oil in a
pan, add onions and sauté on medium heat for two to three minutes or till light
pink. Add chopped ginger and garlic and green chillies and continue to sauté
for half a minute.
4.Add mutton
mince and salt and sauté for two minutes. Add red chilli powder and turmeric
powder. Sprinkle a little water and cover and cook on low heat till the mince
is cooked and the mixture is completely dry. Add garam masala powder and remove
from heat.
5.When cool, add
spring onion greens and mix well.
6.To make
samosas, divide dough into sixteen equal portions and roll out into oval
shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing
and seal the edges. Refrigerate for about half an hour.
7.Heat sufficient
oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent
paper. Serve hot with mint chutney or tomato ketchup.
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