Snacks Recipes - Moghai Samosas

Ingredients

• 450g/1 lb minced (ground) meat

• 2 large onions, chopped

• 5 cloves garlic, chopped

• 4 green chilies, chopped

• 1 bunch fresh coriander (cilantro), chopped

• 15ml/1 tbsp ghee

• 5ml/1 tsp ground turmeric

• 2.5ml/1/2 tsp salt

• juice of 1/2 lemon

• 275g/10 oz plain (all-purpose) flour

• pinch of salt

• 60ml/4 tbsp water

• oil or ghee for deep-frying

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Method:

1. Cook the meat, onions, garlic, chilies, coriander, ghee, turmeric and salt in a large pan until the meat is dry and tender. Add the lemon juice and leave to cool.

2. Mix the flour and salt then add enough water to make a stiff dough. Divide into walnut-sized balls then roll out 2 of the balls together into a circle.

3. Brush one circle with melted ghee and press the other on top the roll out the circles until very thin. Dry fry in a heavy-based pan until dry but not browned. While still hot, pull the 2 pieces of pastry apart then cut into 3cm/1 1/4 in strips.

4. Fold the short edge of the pastry strips over twice to form a pocket, fill this with mince then fold the strip over and over in a triangle shape, sealing the edges with a little water. Deep-fry in the hot oil until crisp and brown. Serve hot with chutney.