Sunday, 29 July 2012


Samosa Patti - 1 packet
Salt as per taste
Oil - 4 tblsp
Onions - 4,
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/2 tsp

Green Chillies - 2, finely chopped
Coriander Leaves - 1 tsp, chopped
Minced Meat (Keema) - 1/2 kg
Mango Powder 1/2 tsp
Red Chilli Powder
Oil for deep frying


1. To make the filling, heat ghee in a frying pan.
2. Add the onions, ginger garlic paste, turmeric powder, and green chillies.
3. Fry for a few minutes.
4. Add the minced meat and fry well.

5. Add salt to taste and red chilli powder and boiled peas.
6.Take one sheet of samosa patti to form a triangle.
7. Fold further into the shape of the cone.
8. Put your filling into the cone.
9. Fold further and apply flour paste to seal the edges of the samosa.
10. Fry in hot oil to an even brown till crisp.
11. Remove and drain excess oil.
12. Serve.

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