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09 December 2013,12:19 by
V.Chitralekha

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PATTI SAMOSA

Serves :
12

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In a mixing bowl, combine the flour with salt and carom seeds. Add 2 tablespoons of IDHAYAM MANTRA Peanut oil and crumble it in with your fingertips.
  • Gradually add warm water and knead to make smooth, stiff Pastry dough. Cover with a moist piece of muslin cloth and set aside to rest.
  • In a pan, add IDHAYAM MANTRA Peanut oil and heat; add onion and sauté till it becomes translucent. Then add ginger-garlic paste and sauté for 2 minutes.
  • Add the minced mutton, peas, chillies, vinegar, pepper and salt; mix and cook for 2 minutes.
  • Add mutton stock, cover and cook for 5 to 7 minutes till minced meat becomes tender.
  • Uncover the frying pan and stir continuously, till mince mixture is dry.
  • Add fresh coriander, cook for a minute. Remove from heat and cool to room temperature.
  • To shape samosas, divide the dough into lemon-sized balls.  By using a rolling pin, roll each ball into a strip of about 6-8 inches long.
  • Apply a light coating of oil on the strip. Add a tablespoon of mince mixture at one end of the strip. Brush the edges of the strip with water. Fold the end of the pastry in a triangle over the mince and seal the edge. Fold the open edge again such that it is covered by the next fold. Repeat one more time, cut off the extra dough, and seal the edge. The result should be a small flat triangular samosa. Repeat with remaining dough and stuffing.
  • Heat oil in a kadhai (wok) over medium flame until hot and slide in 4 to 5 samosas at a time and deep-fry till evenly golden and crisp.
  • Remove and drain on kitchen paper.
  • Serve hot with Coriander and Mint Chutney or tomato ketchup.

INGREDIENTS

For Pastry:

  • 200 grams all-purpose (refined) flour
  • ½ teaspoon carom seeds (ajwain)
  • IDHAYAM MANTRA Peanut Oil for deep-frying
  • Salt to taste

For Stuffing:

  • 1 tablespoon IDHAYAM Sesame oil
  • 1 large Onion, finely chopped
  • 1 teaspoon Ginger-Garlic paste
  • 400 grams Minced Meat
  • 100 grams Green peas, boiled
  • 2 green chilies, finely chopped
  • 1 tablespoon vinegar
  • ½ teaspoon Black pepper powder
  • 50 ml mutton or lamb stock
  • 2 tablespoons fresh coriander leaves, finely chopped
  • Salt to taste

To serve:

  • Coriander and Mint Chutney
  • Tomato Ketchup

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