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Preparation Time : 60
Cook Time : 20
Total Time : 80
for the wraps (samosa patti) all purpose flour salt to taste water as required 500 gms
for kheema stuffing : mince mutton 500 gms
ginger garlic paste 1 tbsp
red chilli pwdr 2 tsp
onions finely chopped (semi dried in muslin cloth) 7 nos
chopped spring onions 2 cups chopped coriander & mint leaves salt to taste 2 cups
turmeric pwdr 2 tsp
garam masala pwdr 2 tsp
green chillies chopped 3 nos
coriander pwdr 3 tsp
In a deep pan saute the mince mutton with ginger garlic paste,salt, & turmeric pwdr. keep on stirring on medium heat until all the water has evaporated & mixture is dry.
cool down the mixture completely & add red chilli pwdr, coriander pwdr & garam masala pwdr, chopped onions, spring onions, coriander-mint leaves & green chillies . chk for salt. keep aside
For the wraps : in a bowl mix the flour & salt. knead a firm dough. divide the dough to equal sized balls. Flatten them with a rolling pin.
Heat a tawa & cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft. cut the rotis in long flat strips
stuff the strips with prepared mince mutton mixture & seal them with flour paste. prepare all the samosas
deep fry in batches on medium heat until light golden . serve them with chicken stew & a dash of squeezed lime .
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