Mince Samoosa

Ingredients:

For the filling:

1kg mince
3 tablespoons ginger garlic paste
4 tablespoons green chili, chopped
1 1/2 teaspoon salt
1 tablespoon red chili powder
1 tablespoon whole cumin
1 tablespoon garam masala powder
1/4 bunch fresh coriander
20 to 25 leaves of fresh mint
2 large onions
6 tablespoons lemon
30g flour

For the pastry:

1 packet samoosa pastry

Method:

1. Here’s how you make the filling: in a food processor, chop the onions into fine pieces. Add in the lemon juice, then mix and leave for 10 to 15 minutes.

2. Place the mince and ginger garlic paste in a wok. On high heat, stir the contents to cook it.

3. Add in the green chilli, then stir for 10 to 15 minutes, until all of the extra juice from the meat evaporates, and you see oil with sides of pan.

4. Place the mince in a strainer, and then dispose of all the extra oil from meat.

5. Place the mince back into the wok. Combine with the salt, red chili powder, garam masala powder, cumin and lemon juice. Mix well. Leave it on slow heat with the lid on for 10 minutes.

6. Add in the chopped onion, coriander and mint. Stir and cook for five minutes.

7. Turn off the heat, and let it completely cool.

8. Mix the flour in some water to make thick paste, which will act as a glue in our samoosa pastry.

9. To make the samoosa, fold the samoosa pastry and mold it into a cone shape.

10. Fill with one tablespoon of mince. Apply some of the flour paste on its edges.

11. Fold and seal the samoosa. Repeat the same process with the other samoosas, depending on how much you make.