Samosa Non Vegetarian

Ingredients

Quantity	Measure	Ingredients	Description:
250	Grams	Flour, Maida - (Refined)	To make Samosas Strips
60	Grams	Flour, Maida - (Refined)	For rolling
25	Grams	Cooking Oil	For the dough.
250	Ml.	Vegetable Shortening (Dalda)	Dalda for deep frying.
500	Grams	Beef - Mince	For filling
250	Grams	Onions	For mince filling
1/2	Bunch	Coriander Leaves (Kothmeer)	For mince filling
1/2	Bunch	Mint Leaves (Pudina)	For mince filling
1/2	Pods (whole)	Garlic (Lason, Losun)	For grinding
1/2	Inch	Ginger (Adhrak)	For grinding
2	Nos.	Chillies Green	For grinding
125	Grams	Tomatoes	For grinding
3	Medium	Chillies Red Dry	For grinding
1/4	Teaspoon	Jeera (Cumin Seeds)	For grinding
5	Nos.	Pepper Corns	For grinding
1/4	Inch	Turmeric/Haldi	For grinding

Method

Chapatti:   Rectangular strips.

Knead the flour with a little salt, 2 spoons of Dalda and a little water.
Make into 8 to 10 small balls.   Rollout two balls into two separate chapattis.
Put a teaspoon of oil between them and then roll out again into a large square..
Trim the edges and broil on a tawa till the colour changes.     Do not burn.
Put on a board, and cut into three or four strips ..
Separate each strip into two and keep in an air-tight container.
Continue in the same way with the rest of the balls..

Fold each strip into a triangle, fill with mince, and fold once again, and seal with a little maida paste.

Deep fry. Samosas can be kept in the refrigerator for two to three days and fried whenever they are required.

Another method:    Semicircular Samosa cover.

Preparation:
1. Prepare the cover for the samosa by combining the maida (all purpose flour, plain flour), hot Ghee(clarified butter)/ oil and salt .
2. Add enough water and knead the dough. Set aside for about 10 minutes.
3. Divide the dough into round portions. Take each portion and coat it with some maida (all purpose flour, plain flour) so that it does not stick to your hands.
4. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles of that round.
5. Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand.
6. Fold the straight edge , bringing together the watered edges. Seal the watered edges. You will now have a small triangular maida (all purpose flour, plain flour) pocket.
7. Stuff it with the filling and now water-seal the upper edges. Repeat for the rest of the dough.
8. Deep fry in oil till golden brown and serve hot.

Preparation of Mince filling

Cut up onions fine.   Brown them and then add the ground masala. Fry well. Add mince and cook till dry. Add the chopped coriander leaves and mint leaves. And keep aside.