QER

Mince Meat Samosa is a delicacy often prepared during the Holy fasting month of Ramadan, to break the fast. It is a popular dish amongst the Muslim community spread across India and Pakistan. The variation may occur in the preparation and use of meat such as mutton or beef. 

Serving Size: 6-8
Preparation Time: 15-20 minutes

Ingredients: 

For Filling: 

•1 cup boiled mincemeat (mutton or beef)
•2 medium sized Onions
•5-7 Green Chilies
•⅛ Cup Fresh Green Coriander Leaves
•¾ Cup Oil
•Salt to Taste

For Dough: 

•1cup Flour
•Water

Preparation :

1. Heat oil in a pan, splutter cumin seeds and add onions, green chilies. Sauté for about 1-2 minutes, and then add the boiled mince and add all the spices as well as salt to taste. 
2. Let it slow cook for about 1-2 minutes until the mince absorbs the spices. Keep the filling aside and let it cool. 
3. For preparing the outer layer of the samosa, knead flour, water and a pinch of salt together. 
4. Make small balls out of the dough. Pat two balls with flour, dip it in oil and then flour so that the two balls stick together. Do the small with the remaining dough balls. 
5. Roll these balls, and on a heated pan toss it once on each side so that it is partially cooked and separates upon pulling. 
6. Cut each of these and divide it into three sections. Take one section and roll in a conical shape to fill mince filling, then glue the edges with a mix of flour and water. 
7. Deep fry the samosa. 
8. Serve it hot. 

Tortilla Samosa or No Dough Samosa recipe is an ideal option when samosa is to be prepared in a jiffy. The tortilla samosa not only adds to the appearance but to the flavor too. 

Ingredients: 

For Filling: 

•3-4 Boiled Potatoes
•⅛ Cup Green Chilies (chopped)
•⅟₁₆ Cup Cumin Seeds
•⅟₁₆ Cup Fennel Seeds
•⅟₁₆ Cup Dry mango Powder
•⅛ Cup Coriander Powder
•⅟₁₆ Cup Red Chili Powder
•⅟₁₆ Cup Turmeric Powder
•⅟₁₆ Cup Garam Masala Powder
•Salt to taste
•Oil
•All-purpose Flour (for gluing)
•Water (for gluing)
•Tortillas sheets

Preparation :

1. Heat oil in a pan, splutter cumin and fennel seeds. 
2. To this add green chilies and other ingredients apart from potatoes. Sauté for about a minute, and add potatoes. 
3. Slow cook for about 2-3 minutes until the spices are absorbed into the potatoes. 
4. Remove from the flame and keep it aside for cooling. 
5. Prepare a paste-like glue by mixing flour and water. 
6. Take tortilla sheets, cut them into halves. Take one half and shape it in a conical shape for filling. Close the edges of the tortilla sheet with the flour and water glue. 
7. Deep fry the tortilla samosa. 
8. Serve hot with mint chutney. 

Peas Samosa is quite an unusual filling for samosa but is definitely a tasty option for those who are calorie-conscious. 

Serving Size: 3-4
Preparation Time: 10-15 minutes

Ingredients: 

For Filling: 

•2 Cups Peas (Fresh or Frozen)
•1 medium-sized potato
•1/4 cup fresh green coriander leaves (finely chopped)
•1 heaping tsp cumin seeds powder (roasted)
•7 green chilies
•1 tsp pomegranate seed powder (it adds to the tangy and is optional depending upon availability)
•1 tbsp finely chopped ginger
•1 tsp coriander powder
•1/2 tsp garam masala
•1 tsp lemon juice,
•2 tbsp mint leaves (chopped)
•Salt to Taste
•¾ Cup Oil

For Dough: 

•1 Cup All-Purpose Flour
•⅛ Cup Oil
•⅟₂ Cup Water (or as required to make the dough)

Preparation :

1. Boil peas and potatoes until tender. Drain any excess water, and mix with other ingredients. Keep it aside for filling. 
2. For the samosa outer layer, knead flour, water, and ghee together. Let the dough sit for about 15-20 minutes before use. 
3. Make small balls of the dough, and roll them out flat. 
4. Cut this flat ball into halves. Take one half, roll in a conical shape, fill in the filling and press the edges to close the samosa. 
5. Deep fry or bake the samosas. 
6. Serve hot with chutney or ketchup. 

1. Heat oil in a pan put cumin seeds and let it splutter. 
2. Add ginger-garlic paste and sauté for about 1-2 minutes until golden brown. To this, add peas, red chili powder, ground spices powder, salt to taste and sauté for about 2 minutes. 
3. Chop the boiled potatoes and add to the sautéed mixture. 
4. Cook on a few flames for about 3-4 minutes. 
5. Keep it aside, and let it cool for filling. 
6. Knead the flour and carom seeds with oil. Pour the oil little by little and not all at once to avoid thin consistency. Oil would ensure crispy soft and flaky crust for the samosa. 
7. Add some water to finish the dough. 
8. Let the dough rest for about 10-15 minutes before use. Take small balls of the Punjabi samosa dough and roll them flat in a roughly circular shape. 
9. Cut the flat circular rolled dough in halves. Take one of them, and make a cone for pulling the filling. Once the filling is done, press the two sides of the opening to become one. Keep them aside. 
10. Deep fry or bake these samosas. 
11. Serve it hot with mint coriander chutney.