Mutton samosa recipe

INGREDIENTS:

1. Minced or ground meat - 200 gram
2. Maida or wheat flour - 300 gram
3. Copped onion - 2
4. Chopped green chili - 8
5. Cinnamon stick - little piece
6. Clove - 3
7. Fennel seed - little
8. Turmeric powder - 1/2 teaspoon (tsp.)
9. Chopped coriander leaves - from 1 bunch
10. Chopped curry leaf - little
11. Unsalted butter - as needed.
12. Oil - to deep fry.
13. Salt - as needed.

PREPARATION:

1. Add turmeric powder, salt to the meat and cook it.
2. In pan heat oil add cinnamon stick, cloves, fennel seeds. Once they stop splattering add onion, coriander leaves, curry leaves and sauté until they onion translucent (golden brown).
3. Now add the cooked meat and sauté until the oil separates.
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5. -- Making samosa --
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7. In a bowl add maida or wheat flour, butter. Add water as needed and make a soft dough like you do for chapatti.
8. Make equal size balls out of the dough. Flaten the dough balls into a round thin sheet.
9. Cut the thin round sheet in the center into 2 sheets. Moist the edges with water in you finger on the straight edge. Fold the edges to make a cone and stick the edges. Now fill the cone with meat as needed. Again moist the top edge and close it and seal the edges. do this for all the balls.
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11. -- Cooking samosa --
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13. Heat oil to medium heat (oil will bubble slowly). To test it add a small piece of dough it should sizzle and should not float immediacy and turn golden brown)
14. Now slide 4 to 5 samosa gently into to oil and you will not see any sizzle. if sizzle oil is too hot this will crack the samosa skin.
15. Do not disturb them until start to float. Cook them by stirring and flipping once the shell become hard raise the heat to medium and cook to golden brown.
16. NOTE: In between frying batches bring the oil to medium temperature as in step 13.

NOTES:

1. Seal well all sides of samosa after filling so that stuffing won't go loose when frying.
2. Make sure the meat does not have moisture.
3. Be patience it will take a while to cook them to golden brown.