Samosa

Tuesday, 24 March 2009 07:41 Mangalore - Goa - Snacks

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.