Mutton Samosa | Lamb Samosa | Keema Samosa

By -

A special recipe for #Ramadan for all those celebrating! These lamb/mutton/keema samosa are so tasty and such a crowd pleaser! Great for Iftar and/or any other event/gathering. I've shared how to make cocktail/mini samosas in the video below, so do watch it for some additional tips!



Here is what you'll need:

Filling:

1 lb of ground lamb
1/2 cup of onions
1/2 tsp of grated ginger
1-2 tsp of garlic paste
1 cups of potatoes, pre-boiled
chili to taste
2 tsp of garam masala
1/2 tsp of turmeric
1 tsp of paprika or chili powder
1 tsp of cumin seeds (jeera)
1 tbsp oil
salt to taste
cilantro to garnish

Dough:
1 cup of chapati flour/whole wheat flour
1/2 cup of all-purpose flour
1 tsp of carom seeds (Ajwain)
1-2 tsp of ghee
salt to taste
water - enough to make a stiff dough. Will vary depending on flour etc.

Samosa frying:

Enough oil for deep frying


Filling:

On high heat, add oil in a non-stick pan. Add onion and pinch of salt to help saute the onions for 1 minute.
Add ginger/garlic/chili paste and saute for 30 seconds.
Add all the spices and saute for 30 seconds.
Add ground lamb and break into small pieces are you mix.
Add potatoes, and salt to taste. Mix and break up the potatoes into smaller pieces if desired.
Optionally, add half the cilantro for some depth of flavor.
Saute for 10-15 minutes or until the mix is not soggy and all moisture has evaporated.
Let mix cool completely to room temperature.

Dough:

Grind carom seeds. Add to flour mix along with the salt.
Add the ghee and mix into flour. Rub between hands to mix until your flour mix is reminiscent of bread crumbs.
Add enough water to make a stiff, yet smooth, dough.
Knead for a few minutes and let rest for 10 minutes.

Samosa:

Roll dough into a log and cut into golf ball size dough balls.
Roll out dough into oval shape (1/8 of an inch thick) using ghee or oil to stop from sticking.
Cut into two equal pieces and make a cone out of one piece by sticking the straight edges together.
Fill in cavity of the cone with a couple of tablespoons of cooled mixture.
Seal all the edges and repeat the steps until all the samosas are formed.
Heat oil on medium heat and drop in one of two samosas at a time. Do not overcrowd pan.
Flip and move around samosas until golden brown and drain onto a plate lined with paper towels.
Serve while warm with your favorite chutney!


These are excellent with some Sriracha sauce as well!





Popular posts from this blog

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yellow food coloring in the heavy cream.  Add the heav
Read more

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a heavy bott
Read more

Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

By -
Image
Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi   Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year!  This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores.  I hope you give this recipe a try! If you do, please snap a pic and share it on my social media!  Happy coo
Read more