Ingredients: . for filling: -
2 tablespoon oil
2 cloves garlic, minced
1 teaspoon ginger, minced
2 medium onion finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250 grams minced beef or mutton
1/2 cup water, warm
1 teaspoon garam masala
2 tablespoon coriander leaves, chopped
. oil for frying
. for dough: #1
225 grams flour
1 teaspoon salt,
3 tablespoons ghee or oil
100 ml water,
- oil for deep frying
Directions:
To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and saut? until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.
