Dahi Keema Samosa (A delicious savory snack with a yoghurt flavoured mince meat stuffing).
1 mixing bowl
1 serving bowl
1 small bowl for the dip
Mincemeat – 16 oz.
Yoghurt – 1 ½ tbsps
Dry fruits – 0.8 oz. - chopped
Ginger – 0.2 oz. – finely chopped
Oil – 3 tbsps
Garam masala powder – 1 tbsp
Coriander powder – 1 tsp (heaped)
Onions – 2 oz.
Ginger garlic paste – 0.4 oz.
Red chili powder – 0.2 oz.
Turmeric powder – 0.2 oz.
Salt – to taste
Garam masala (whole) – 0.2 oz.
Refined flour – 10 oz.
Ajwain (carom seeds) – 1 tsp
Oil – 8 tbsps
Salt – ½ tsp
Yogurt – 3 tbsps
Salt – to taste
Castor sugar – 1/2 tsp
Cardamom powder – 1/2 tsp
1. Place yogurt in muslin cloth, tie on the handle of faucet and allow to drain for ½ an hour. Remove drained yoghurt from muslin cloth and place in mixing bowl.
2. Add the mince, red chili powder, salt, turmeric, coriander and garam masala powder and mix well. Keep aside for 1 hour.
3. Heat oil in a wok, add the whole garam
masala and stir for a minute or so.
4. Add the sliced onions and sauté until golden brown.
5. Now add the ginger garlic paste and stir
6. Add the marinated mince to the oil and brown well over a medium-high flame, taking care to see that the mince mixture does not stick to the bottom of the pan.
7. Add the finely chopped ginger and dry
fruits to the mince mixture and mix well. Take the pan off the fire and keep aside.
8. Add salt, carom seeds and just enough
oil to the refined flour to make stiff dough.
9. Make equal sized round balls of the dough and roll into thin sheets; cut into halves with the tip of the knife.
10. Place an adequate portion of the keema mixture on each sheet and shape into a crescent.
11. Heat the oil in a wok. When it is very hot (but not smoking), fry the samosas until golden brown.
12. Remove samosas from the hot oil and
drain on absorbent paper towels.
13. Transfer to a decorative serving plate and serve hot with the yogurt dip.