250 grams of mutton mince 
50 grams of green peas 
3 medium onions fine chopped
1 tbsp. ginger garlic paste 
1 tsp. red chili powder
1 tsp. coriander seed powder
¹/₂ tsp. cumin seed powder
¹/₂ tsp. garam masala powder
¹/₂ tsp. turmeric 
salt to taste
2 chopped green chilies 
handful of coriander leaves chopped


2 cups of plain flour (maida)
¹/₄ tsp. of carrom seeds (ajwain)
¹/₄ cup oil
salt to taste


Heat oil in a pan add chopped onions and sauté until soft and translucent

Add green peas mutton mince ginger garlic paste red chili powder coriander powder cumin powder garam masala powder turmeric and salt mix well
Cook over high heat for 2 to 3 minutes then cover and simmer for next 15 to 20 minutes or till mince is cooked properly
If any moisture is left then increase the heat and dry that out completely
Add chopped green chilies and coriander leaves mix well

Mix the plain flour salt carrom seeds and oil well then add very little water and knead into a hard dough let the dough rest for 30 minutes

Then make small balls of the dough roll each dough ball to around 4 to 5 inches in diameter apply water all over it
Place a tbsp. full of the filling in the centre lift the sides of the dough, pleat them and seal the samosas by pressing below the pleats as shown in my pics to get the perfect potli shape
Deep fry over low to medium heat till golden brown it takes around 10 minutes for the samosas to turn golden coz we are cooking them on low heat
If you fry them on high heat they won’t be crispy and will brown faster
Serve with sweet tamarind chutney tomato sauce fried chilies
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