Mangalorean Recipes

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Samosa

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Ingredients

Quantity Measure Ingredients Description
2 Kilogram Beef - Mince Or vegetable stuffing
5 Nos Chillies, Green  
10 Nos Chillies, Red Dry  
100 Ml. Cooking Oil  
A Little Coriander Leaves (Kothmeer)  
1 Kilogram Dalda (Vegetable Ghee) Some for dough preparation
1 Kilogram Flour, Maida - (American Pillsbury) To make Samosas
250 Grammes Flour, Maida - (American Pillsbury) For rolling
2 Pods (whole) Garlic  
2 Inch Ginger  
1 Teaspoon Jeera/Cumin Seeds  
A Little Mint Leaves (Pudina)  
1 Kilogram Onions  
20 Nos Pepper Corns  

Method

Chapatti:

Knead the flour with a little salt, 2 spoons of vegetable shortening and a little water. Make about thirty small balls.

Roll two balls into separate chapattis. Put a teaspoon of oil between them and roll again into a large square. Trim the edges and broil on a thawa 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 or vegetable filling, 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.

Preparation of Mince filling

Prepare the ground masala with the ingredients kept for grinding.

Mince one onion. Brown half then add the other half with the ground masala.. Fry well Add mince and cook and fry till the meat is dry. Add the minced coriander leaves and mint leaves and fry and keep aside when done.

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