The ever-popular samosas make a wonderful treat on any occasion in India; they are a familiar sight at wedding receptions and cocktail parties.
2 tbsp cooking oil
2 medium-sized onions, finely chopped
225g lean mince, lamb or beef, boiled
3-4 cloves garlic, peeled and crushed
1/2-inch cube of root ginger, finely grated
1/2 tsp ground turmeric
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 - 1 tsp chilli powder
1/2 tsp salt or to taste
125ml warm water
150g frozen garden peas
2 tbsp desicated coconut
1 tsp garam masala
1-2 fresh green chillies, finely chopped and seed if a milder flavour is preferred
2 tbsp chopped coriander leaves
1 tbsp lemon juice
225g plain flour
50g ghee or butter
1/2 tsp salt
75 ml warm water
Oil for deep frying
First make the pastry by making dough of the flour, butter, salt using warm water.
Second make a dry fry of the meat.
In a kadai heat the oil, add chopped onions, garlic, ginger, green chillies, ground masala, chilli powder and dessicated coconut.
When the raw smell goes add the frozen peas and the meat and cook until the mixture is dry. Cool the mixture.
Now divide the dough into small balls the size of a
small lime, roll it out in a circle and cut in half,
shape the half circle into a cone andthen place a
large spoon of the cooled filling into it.
Seal the edges and keep it a plate. Make all the samosas in this manner.
Heat oil in a kadai and when the oil is smoking
hot slip in the samosas three or four at a time and
fry until golden brown.
Remove from oil and drain excess oil on kitchen paper and arrange in a flat dish and serve hot with mint chutney or tomato sauce.