Parsi Style Patti Samosa

Ingredients 

• 8 samosa patti
• 1 cup mutton mince (keema)
• 2 tablespoons ghee
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 2 green chillies, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 1 teaspoon garam masala powder
• 1 tablespoon fresh mint leaves, finely chopped
• 1 tablespoon fresh coriander leaves, finely chopped
• Refined flour (maida) slurry to seal
• Oil to deep fry

Method

1. Heat ghee in a pressure cooker, add garlic, ginger, green chillies and onions, mix and sauté till onions turn translucent.
2. Add chilli powder and turmeric powder, mix well and cook for 1 minute. Add mutton mince, mix and cook for 2-3 minutes.
3. Add salt, garam masala powder, mint leaves and coriander leaves and mix well. Cover and cook till the pressure is released 3-4 times.
4. Open the lid of the cooker when pressure settles completely, transfer the mince mixture into a bowl and set aside to cool down to room temperature.
5. Heat sufficient oil in a kadai.
6. Spread the samosa pattis on the worktop, place a spoonful of mince mixture on one end of each samosa patti, roll into triangular-shaped samosas and seal the edges with slurry.
7. Gently slide the samosas, a few at a time, into hot oil and deep-fry till golden brown. Drain on absorbent paper.
8. Arrange the samosas into a serving bowl and serve hot with mint mayonnaise.