Friday, August 24, 2012

Kheema Samosa

Switz Samosa leaves
oil for fry
For Stuffing
1/2 kg Lamb/Beef/chicken Mince
1 Onions (finely chopped)
3-4 Green Chili (finely chopped)
Coriander leaves (finely chopped)
Mint Leaves (finely chopped)
1 tbsp Ginger & Garlic paste
1 tbsp Red chili powder
1/4 tbsp Turmeric powder
1 tbsp Gram masala
1 tbsp Lemon juice
Salt to taste
5 tbsp Oil
Wash mince & drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change color.
Add ginger & garlic pastes, fry for 1 minute
Add mince,red chili powder, turmeric powder,salt, green chili, powder,garam masala powder,coriander leaves, mint leaves and mix well.

At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.
cover the pan and leave.
Then remove from the heat.

For Samosa Method
Lightly flour your work surface.
Remove sheets of  Switz leaves,

Place one sheet of Switz leave and brush it with the oil.
Then stuff with one portion of the stuffing
Fold the sheet over into the shape of a triangle, and continue to fold the sheet in opposite directions.

 Apply the sheet on the edges and press lightly to seal  and keep aside. 
Repeat to make more samosas.
Meanwhile in a saucepan add oil at a medium heat.
Fry until it is golden brown,about 3-5 minutes.
serve it with chutney /Tomato Ketchup
Enjoy it :)

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