Parsi Style Patti Samosa | Sanjeev Kapoor Khazana

The word 'Samosa' brings taste buds alive! The crispiness of the pastry and the mouth watering mutton mince stuffing can be had as a snack with a cup of hot tea. Don’t forget to enjoy it with mint mayonnaise.

PARSI STYLE PATTI SAMOSA

Ingredients

8 samosa pattis
250 grams mutton mince (keema)
2 tablespoons ghee
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 green chillies, finely chopped
1 medium onion, finely chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
Salt to taste
2 teaspoons garam masala powder
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves
Refined flour (maida) slurry for sealing
Oil for deep-frying

Method

1. Heat ghee in a pressure cooker. Add garlic, ginger, green chillies and onions and sauté till onions turn translucent.
2. Add chilli powder and turmeric powder, mix well and cook for a minute. Add mutton mince, mix and cook for 4-5 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. Place a spoonful of prepared mixture on one end of the samosa pattis. Shape into samosas and seal the edges with slurry.
5. Heat sufficient oil in a kadai. Deep-fry samosas till golden brown. Drain on absorbent paper.
6. Serve hot with mint mayonnaise.

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Cuisine - Parsi

Course - starter

Dish - starter