Ramadan Kareem friends!
The holy month of prayers, fasting and sharing is on. Once again, people have started getting together for prayers, charity, attending the mosque preaching etc to embark a new beginning.
Besides the routine, the body clock too changes due to the fast and consequent change in the time for eating and sleeping. Yet, a balanced sihour and iftaar meal makes-up for the nutrients that the body requires when fasting.
This time around I am going to share one of the most sought after iftaar recipe that is a ‘must-eat’ for foodies during Ramadan along with the conventional dates & milk diet – the mutton-mince samosa! Veggies can use lentil to stuff it.
Let’s start with the preparation now.
– 1/2 kg mutton mince
– 750 gms finely chopped onions
– 5-6 green chillies
– 2 tbsp ginger & garlic paste
– Coriander powder, turmeric powder and garam masala – 2 tbsp each
– Salt to taste
– Cooking oil for deep-fry
– Boil the mince. Add salt, ginger and garlic paste to it while boiling.
– Keep the flame on until the water evaporates. The mince is ready now.
– Take some oil in the pan and keep it to simmer. Add chopped onions and sauté it.
– Add coriander powder, turmeric powder, garam masala, finely chopped green chillies and salt to the onions.
– Now add mince to the onion mixture. The filling for the samosa is ready now.
Samosa cone – made of Roomali Roti (Indian thin round bread)
– Cut the roti into two halves.
– Stick the ends with a paste made of wheat flour and water to make a cone with each half.
– Stuff the cone with the mince filling and seal it properly.
The raw samosas are ready now! All you need to do now is to deep-fry it until brown.
Serve hot with tomato ketchup or green chutney!