MINCED MEAT STUFFED PASTRY: SAMOSAS

BEFORE FRYING

In our home four things beside dates and a drink are a must for Iftar, these are white or black chickpeas chaat, fruit chaat, any fried item and dahi baray. The fried items consumed by us during Ramadan for iftari are Pakoray (potato, eggplant, onion, chilli, egg, tomato, or spinach), samosay, rolls, choora, fried spicy potatoes etc.

I never tried to make samosa by myself, rather helped my mom in making a filling or help her in stuffing, because I always thought that I would ruin it. But, this time I dared to go for it and luckily it turned out great, thanks to my lucky stars...:(

I made the dough for samosa and stuffed it with keema filling, you can use chicken instead of beef. Here goes my very first recipe for this Ramadan. Hope all of you would like it.

INGREDIENTS

FOR STUFFING:

400 GM MINCED MEAT
2 TBSP OIL
1 1/2 MEDIUM ONION (FINELY CHOPPED)
4 CLOVES GARLIC
1.5 CM GINGER GRATED
1 TSP GARAM MASALA
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 1/2 TSP CUMIN POWDER
1 TSP RED CHILLI POWDER
1/2 TSP SALT
125 ML WARM WATER
2 GREEN CHILLIES
HANDFUL OF CORIANDER LEAVES, CHOPPED

STEPS OF PREPARATION

1.Heat oil in a pan, add onion and fry till golden brown.

2.Add garlic and ginger, fry for a minute.

3.Now add minced meat and fry till it turn brownish.

4.Then add all the spices (except garam masala), mix well, add water and green chilli, cover and cook until it is dried and cooked through.

5.Sprinkle garam masala and coriander leaves, cool it.

FOR DOUGH:

1 1/2 CUP FLOUR
1/4 TSP SALT
1 TSP CARAWAY SEEDS (AJWAIN)
1/2 TSP ONION SEEDS (KALONJI)
4 TBSP GHEE
5 TBSP WATER

STEPS OF PREPARATION:

1.Sift together flour and salt, add caraway seeds and onion seeds.

2.Now add ghee 1 tbsp at a time and mix with hands well so that when all the ghee is added, flour will not remain dried but be like crumbs form.

3.Slowly and gradually, add water, mix and knead well till it become pliable and soft.

4.Gather everything and form a ball and put in a sandwich bag for 30 minutes.

5.After 30 minutes, take out divide the dough into 12 small balls and then roll a ball with a roller in a small circular disc.

6.Cut it from center with a knife into two semi circles.

7. Take one semi circle, fold the two ends, join in the center with the help of egg wash it will form a cone-shape now.

8.Stuff with 1 tbsp of filling and join the open ends with the help of egg wash.

9.Make all the samosas this way and deep fry till golden and serve hot with a chutney or dip of your choice.

AFTER FRYING

NOTE:

This is my entry to an event Joy From Fasting To Feasting by Dearest Lubna of Yummy Food.