Name: BOHRI SAMOSAS WITH KEEMA recipe by Shobha Keshwani at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: Maida ...........3 - 4 cups; Salt to taste; oil ............ for frying; (For the filling); Chicken or mutton mince ... 1/2 kg; Onions ............. 2-3; Garam masala ....1 tsp.; Coriander powder ..... 1 tsp.; Cumin powder ...........1 tsp.; Dry mango powder .... 1/2 tsp; Turmeric powder ...... 1/2 tsp.; Red chilli powder ........1 tsp.; Coriander leaves..... handful

ABOUT BOHRI SAMOSAS WITH KEEMA RECIPE

Try out these crispy bite size samosas made with home made strips. The process of making is a bit tedious but when you get to taste them you feel it is worth the effort. These can be made with veg or non veg filling. You can easily freeze them too.

Ingredients Serving: 12

Maida ...........3 - 4 cups
Salt to taste
oil ............ for frying
(For the filling)
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves..... handful

Instructions

To prepare the filling heat oil in a pan and fry the onions to a golden brown colour.
Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry.
Add the coriander leaves and let it cool.
Now prepare the dough. Just add salt to the white flour and knead it.
In a small bowl mix oil and white flour in equal proportions.
Make a paste of maida (1 tbsp) and half cup water and cook it for 1-2 minutes.(This will be used to bind the samosas)
Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.
On a hot griddle quickly semi-roast the rotis. Cut them into long strips and separate them.
Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste
Deep fry and serve hot.

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