Yummy Ramadan Recipes! #1 SAMOSA

Let me first brief you about Ramadan.

In Islam, Ramadan is a holy month of fasting, introspection and prayer.

For one month, Muslims will be fasting from dawn to dusk, allowing no intake of any food or drink beyond their lips until Iftar (meal for breaking fast at sun set).

The first food/recipe that hits my mind when I think about Ramadan is the Samosa. So, here's a recipe of mutton or kheema samosa as the perfect Iftar snack.

I personally love the samosa and you will too!

INGREDIENTS

For the Filling:

• -       Minced Lamb meet/ Kheema -500gms
• -          3 medium sized onions, chopped
• -          Ginger-garlic paste- 2 tbsps.
• -          3 medium sized potatoes, chopped
• -          5-6 Finely chopped green chillies
• -          50 gm. coriander leaves, chopped
• -          ½ Tsp. turmeric powder
• -          ½ Tsp. red chilli powder
• -          1 tsp. coriander powder/ dhanya powder
• -          Salt to taste
• -          2tbsps. of any refined cooking oil
• -          Other veggies like beans, carrot (OPTIONAL)

For the covering:

In this recipe, I am using ready-made samosa patti/leaves (SWITZ BRAND)

(If you are interested in preparing a homemade covering, then do leave a comment below).

For the sealing paste:

• -          2 Tbsps. of water
• -          3 Tsps.  Of All purpose flour/maida

METHOD:

• Choose lamb mince without any fat and wash the mince once to remove any blood and let it sit on a strainer for 15 minutes as the water drains out.
• Heat 2 Tbsps. oil in a thick bottom nonstick pan/ kadai, add a little onion (about 2 Tbsps.), and sauté till pale in color, add ginger and garlic paste, continue sautéing till the moisture evaporates.
• Add lamb mince and continue sautéing till all the water from lamb is evaporated.
• Add the remaining onion, chopped green chillies and chopped potatoes.
• Add salt, turmeric powder, coriander powder and chili powder, and continue cooking till the lamb mince is totally dry.
• Cover the pan and let the mixture cook for 5 minutes on low heat.
• Add coriander leaves and mix well. Remove from fire and allow to cool completely.
• For the sealing paste, you just need to mix the flour with water. Stir it well to form a thick paste.

For the covering, follow the following procedure.

Ready made samosa patti/leaves

This is how the samosa patti looks like.

Fold the patti to form a triangle

Fold further into the shape of a cone

Put the filling into the cone

Apply the sealing paste on the corners

Fold further and seal the ends

Add caption

 Deep Fry on a medium to low flame and serve with tomato ketchup

Enjoy your yummy samosas!