Mutton samosa. This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Mutton Keema Samosa, also known as the Mangsher Singara in Bengali is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. Samosa itself is the most loved street food in India, and when it's Keema Samosa, this famous snack just reaches to another level of deliciousness.
Chicken livers may be substituted for beef, if you choose.
My friend from Bangladesh gave me this savory, spicy recipe.
Serve hot with tomato sauce. image via To make samosas, divide dough into sixteen equal portions and roll out into oval shapes.
You can cook Mutton samosa using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Mutton samosa
- You need of Ready made manda(samosa pockets).
- It's 1/2 kg of Mincemeat.
- Prepare of Onions finely chopped.
- You need of Dania.
- It's 1 tbs of Garammasala.
- You need of Garlic ginger crushed.
- It's of Green chillies.
- You need of Salt.
- You need of Oil.
Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Samosa (samoosa) is a small, triangular pastry of sorts fried until golden brown and crispy. The pastry is filled with a curried filling (often vegetables, potato, chicken, lamb or lentils) spiced with fragrant Indian spices.
Mutton samosa instructions
- In a pan add your mince meat and let it cook on medium heat.
- After 5min add all your ingredients and stir frequently.
- When ready set aside and let cool.
- Now take your Manda and stuff the mince meat seal with a light dough paste.
- In a pan heat your oil well then add your samosa turn the other side and cook.
- Serve hot with some chutney, ketchup and lemon wedges.
Start by making the spicy chicken filling. Traditionally, the samosas, a dish of Indian origin but widespread in the Middle East, are filled with a mixture of boiled and crushed potatoes with various spices. In some areas this mixture is replaced by meat, usually lamb, and I have used this idea to make these samosas, a tasty and different meal. There, spicy samosas are served alongside herby chutneys or in chaat - a type of dish widely found all over the Indian subcontinent commonly consisting of potatoes (or some sort of fried dough, or samosas, in our case), yoghurt, chutney, chopped onions, coriander and chaat masala. To make the dough, combine flour and salt in large mixing bowl, then stir in oil.
