SAMOOSA LEAVES RECIPES

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Steps:

• Add a little salt to peas and potatoes.
• Add enough water and pressure cook until 1 whistle or potatoes are cooked.
• Remove and drain well. Reserve the water.
• Melt butter and add to a large bowl.
• Add maida, salt, cumin powder and enough water.
• Knead well to a poori dough consistency.
• Make small balls and roll them out.
• Heat little oil in a pan.
• Stir-fry the saunf for 20 seconds.
• Add onions, cashew nuts, green chilli paste, ginger paste, turmeric powder, garam masala powder and stir well.
• Add the potatoes (peel before adding) and green peas.
• Cook for 2 to 3 minutes and mash lightly.
• Add coriander leaves and mix again.
• Remove from flame and allow it to cool slightly.
• Add 1 or 2 tblsp of the potato mixture to the rolled out puris.
• Fold them into a triangle and shape into a samosa.
• Heat oil in a deep frying pan over medium flame.
• Fry the prepared samosas until light golden brown.
• Remove and drain excess oil.
• Serve with mint chutney or sauce.