Parsi Style Patti Samosa - SK Khazana

Ingredients list for Parsi Style Patti Samosa - SK Khazana

• 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
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 teaspoon Garam masala powder
• 1 tablespoon Fresh mint leaves finely chopped
• 1 tablespoon Fresh coriander leaves finely chopped
• to seal Refined flour (maida) slurry
• to deep fry Oil

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 for 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.