Mutton Samosas Recipe
Mutton Samosas are delicious and savory pastries filled with a flavorful mutton (goat meat) filling. They are a popular snack in many parts of India and are often enjoyed with tea or as an appetizer. The crispy and flaky outer pastry encases the tender and spiced mutton filling, creating a mouthwatering combination of flavors and textures.
INGREDIENTS
For the pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons ghee or oil
- Water, as needed
For the mutton filling:
- 250 grams mutton (goat meat), finely minced or ground
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (adjust according to spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to spice preference)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Oil, for frying
INSTRUCTIONS
In a mixing bowl, combine the all-purpose flour, salt, and ghee or oil. Mix well until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead the dough until it comes together into a smooth and firm ball. Cover the dough and let it rest for 20-30 minutes.
In a pan, heat oil and add the finely chopped onions. Sauté until the onions turn translucent and slightly golden brown.
Add the minced or ground mutton to the pan and cook until it is browned and cooked through.
Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté for a minute until the raw smell disappears.
Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and cook for a few more minutes until the spices are well combined and the mutton is coated.
Remove the mutton filling from heat and let it cool.
Divide the dough into small equal-sized balls. Roll out each ball into a thin circle.
Cut each circle in half and fold each half to form a cone shape.
Fill each cone with the cooled mutton filling, leaving some space at the top to seal.
Seal the edges of the samosas using a little water to make sure they are securely closed.
Heat oil in a deep pan or skillet for frying.
Fry the samosas in hot oil on medium heat until they turn golden brown and crispy. Remove from oil and drain on a paper towel to remove excess oil.
Serve the Mutton Samosas hot with mint chutney or tomato ketchup.
TIPS
- You can add additional spices or herbs to the mutton filling according to your preference, such as cardamom powder or mint leaves.
- Make sure the mutton filling is well cooked and seasoned to ensure a flavorful samosa.
- Adjust the spice level by increasing or reducing the amount of red chili powder and green chilies according to your taste.
- For a healthier option, you can bake the samosas instead of frying them. Preheat the oven to 375°F (190°C) and bake the samosas for 20-25 minutes or until they turn golden brown.
- Make a large batch of samosas and freeze them for later use. Just thaw them and fry or bake when needed.
- Be careful while frying the samosas to avoid any oil splatters.
- Serve the samosas as a snack, appetizer, or as part of a meal with chutney or sauce of your choice.
NUTRITION VALUE
- Calories: Approximately 150-200 calories per samosa
- Protein: Around 8-10 grams per samosa
- Carbohydrates: Approximately 15-20 grams per samosa
- Fat: Around 8-10 grams per samosa
