Meat Samosas

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Meat Samosas - Minced Meat stuffed dish.

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Date Added:	March 24, 2009	Season:	Every Day
Category:	Snacks	Prep. Method:	Other
Calories:		Dish Type:	Non Veg
Serves:	7	Cuisine:	Indian
Prep. Time:	45 mins

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Meat Samosas - Ingredients:

For the filling:

minced meat 225 gms
onions, chopped fine 110 gms
Oil 2 tbsp
garlic cloves, crushed 4
grated ginger 1 tsp.
turmeric powder 1/2 tsp.
coriander powder 2 tsp.
cumin powder 1 1/2 tsp.
chili powder 1 tsp.
Salt to taste
warm water 125 ml
frozen green peas 150 gms
garam masala powder 1 tsp.
green chilies, chopped finely 2
coriander leaves, chopped 20 gms
lemon juice 1 tbsp
For the Samosa: 

maida (all purpose flour) 225 gms
ghee ( clarified butter) or butter 50 gms
Salt 1/2 tsp.
warm water 75 ml
Oil for frying

Meat Samosas - Directions:

For the filling:
Heat the oil over medium heat and cook the onions till light brown.
Add the meat, garlic and ginger. Stir-fry over low heat until almost dry. Add the turmeric powder, coriander powder, cumin powder, chili powder and salt.
Stir-fry until the meat is lightly browned. Add the water and the green peas and bring to the boil.
Cover and simmer for 30 minutes. If there is any liquid left, remove the lid and cook the meat over medium heat until it is completely dry, stirring frequently.
Stir in the garam masala powder, green chilies and coriander leaves.
Remove from heat and add the lemon juice. Cool thoroughly before filling the samosas.
For the Samosa:
Add the butter and salt to the flour. Rub in well.
Add enough warm water to make a soft and velvety dough.
Divide the dough into equal portions and roll into size of a chapati.
Cut each into two. Roll each semicircle of the chapati to make an envelope.
Moisten the straight edge with a little warm water. Fold the semicircle of the chapati in half to form a triangular cone.
Join the straight edges by pressing them hard into each other. Make sure that there are no gaps.
Fill these cones with the prepared filling, now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over gentle heat until they are golden brown and drain on absorbent paper.

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