Refined flour (maida) 2 cups
Margarine 2 tablespoons
Salt to taste
Oil to deep fry
Mutton mince (keema) 250 grams
Oil 2 tablespoons
Onions finely chopped2 medium
Ginger finely chopped1 inch pieces
Garlic finely chopped4-5 cloves
Green chillies finely chopped2
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Spring onion greens finely chopped 3-4
Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.
Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.
Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.
Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.
When cool, add spring onion greens and mix well.
To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.
Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney or tomato ketchup.