Samosa is a traditional treat in Pakistan and India at tea time and Ramadan.Give it a try!!
Check it out the Samosa Recipe here!!
[one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:15 minutes [/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
For Samosa Filling:
- 1 cup mutton mince ( keema)
- 1/2 cup green peas
- 1 potato, grated
- 1 tablespoon oil or ghee
- 1 clove garlic, crushed
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cumin powder
- salt to taste
For Samosa Pastry:
- 1-1/2 cup plain flour
- 1/2 cup butter
- 1/2 cup warm milk
- 1/2 teaspoon. salt
- Oil for deep frying
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
To Make Samosa Filling:
Heat oil in a frying pan. Saute garlic and lamb until browned.
Stir in potato, peas, turmeric, and cook, stirring to prevent the mixture from sticking for about 5 minutes.
Season and leave to cool.
To Make Samosa Pastry
Sift flour and salt into a bowl, rub in butter until mixture resembles bread crumbs.
Mix in milk to make tacky dough.
Flour hands, break off pieces of dough, size of a walnut.
Roll out on well-floured board to make thin circle.
In center of each circle, place a good teaspoon of filling.
Dampen edges, fold over to make triangular patty.
Deep fry a few at a time until golden brown. Samosa is ready to serve.
- Serve with Imli Chutney.
If you like Samosa Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Samosa, do share with us and we would be glad to give it a try.