A non-vegetarian variation of the popular Samosas. Serve with mint and green chilli chutney.
Maida – 450 gms + extra
Water – 1 cup + extra
Lemon Juice – 1 tblsp
Salt – a small pinch
Oil for frying
For the filling:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Onion – 2, finely chopped
Beef – 450 gms, minced
Potatoes – 3, medium, finely chopped
Carrots – 2 to 3 (depending on size), finely chopped
Turmeric Powder – 2 tsp
Oil – 1/4 cup
Red Chilli Powder – 2 tsp
Lemon Juice – 1/4 cup
Salt – 1 tsp
1. To make the filling, heat oil in a pan over medium flame.
2. Add the mustard seeds, cumin seeds and fry for 20 seconds.
3. Add the onions and saute until golden.
4. Add the beef mince, potatoes, carrot, salt, red chilli powder and turmeric powder.
5. Stir well and reduce flame to low.
6. Cover the pan with a lid and simmer for 20 to 30 minutes, stirring once or twice.
7. Add lemon juice and remove from flame.
8. Keep aside to cool.
9. In a separate bowl mix the flour, lemon juice, salt and water.
10. Knead well to a soft dough.
11. Make small balls of the dough and roll them into small circles, like a chapati.
12. Cut the circles into halves and shape them into a cone.
13. Mix little flour and water until thick and like a glue.
14. Add 2 to 3 tblsp of the beef mixture and seal the edges with the flour paste.
15. Heat oil in a deep frying pan.
16. Add the prepared samosas and deep fry until golden brown.
17. Remove and drain excess oil.
18. Serve hot with chutney and ketchup.