Mutton mince sauted with onions, loads of veggies and spices gives
these samosas an amazing taste and aroma. These make the perfect snacks during
rainy season or as an appetizer for parties. Try this recipe and let me know in
the comments how it turned out.
INGREDIENTS:
*Readymade samosa patti- 12 nos
*Lamb mince- 150 gms
*Green peas- ½ cup
*Potato- 1 nos (small, cubed into small pieces)
*Carrot- 1 nos (small, sliced finely)
*Capsicum- 1 nos (finely chopped)
*Onion- 1 nos (medium sized, finely chopped)
*Ginger-garlic paste- 1 tsp
*Tomato- 1 nos (small, finely chopped)
*Red chili powder- ½ tsp
*Salt- to taste
*Cooking oil- 1 tbsp
*Jeera powder- ¼ tsp
*Garam masala powder- ¼ tsp
*Chaat masala- 1 tsp
*Kasuri methi- 1 tsp (crushed)
*Coriander leaves- 1 tbsp
*Mint leaves- 1 tbsp
For the slurry:
*Maida- 4 tsp
*Water- 4 tsp
PROCEDURE:
*Heat oil in a pressure cooker, add onion and salt, turn to
translucent.
*Add washed and drained mince and saute till the mince changes color.
*Add the ingredients listed under the filling except for capsicum and
coriander leaves.
*Add some water and pressure cook for 3 whistles.
*Let the pressure release naturally, open the cooker.
*Add coriander leaves, capsicum and mix well.
*Check for seasoning and evaporate any excess liquid making it dry.
*Cocktail kheema filling is ready.
*Spread the filling out on plates to cool down completely.
*Make maida slurry by mixing maida and water.
*Place filling on samosa patti, fold to form a triangle and seal the
edges tightly with the help of slurry.
*Don’t over stuff the samosas as they are going to break while frying.
*Don’t make big sized samosas, as these samosas taste good when small.
*Deep fry the samosas till crispy and golden brown. Serve right away
along with some ketchup and mayo.
