A meat samosa with a difference. The filling is smoked and gives a unique flavor to it
non vegetarian 8 servings
1/2 kg mince meat
2 tbsps ginger, garlic paste
4 chillies(chopped finely)
2 big onions (finely chopped).
3 tbsps mint leaves(chopped finely)
2 tbsps corriander leaves(chopped finely)
1 1/2 tbsps garam masala powder.
Oil for deep frying
Wash meat and squeeze out water, add ginger, garlic paste ,lemon and salt, braise on medium heat till dry. Remove from heat.
Add onions, chillies, corriander leaves, mint leaves and garam masala powder, mix well.
Put 1 tsp of ghee in the middle,and place a burning charcoal on it,close it immediately with tight fitting lid or pack with silver foil so that the smoke doesnt escape from the sides,leave for an hour.
Open it ,remove charcoal, mix well.
Take a samosa wrapper, fill about 3 tsps(depends of the size of wrapper),seal the sides (a triangle) with white flour and water paste.
Deep fry on medium heat till golden brown and crisp.(If samosas are fried on high heat they dont remain crisp for long)