Mutton Samosa

Mutton Samosa makes for a perfect tea time snack and it can be served with a dash of tomato ketchup. Samosa sheets are nowadays available in market and that makes our work a lot more easier. It is minced mutton that makes for the treasured samosa filling. Meat for the filling is cooked with onion and other spicy ingredients. We all love samosas and Mutton Samosa is the ultimate. Kids love these type of snacks. These delectable delicacies are iconic that originated in the Indian subcontinent, mainly during the Mughal era, but has now gained popularity worldwide. The Mughals were well known for their rich culinary aspects and the concept of stuffed pastries have later evolved into the beloved samosas of today. Packed with succulent tasty mutton and an array of spices, mutton samosas are the perfect fusion of textures, flavors and cultural influences. These delicacies have a rich history that can be traced back into centuries.

The key to making a samosa lies in the perfect blend of ingredients. Mutton mince should be perfectly cooked and dry. Mutton should be boneless and tender, and it is advisable to buy mutton from known sources. The outer layer of Mutton Samosa is prepared from a simple dough comprising of flour, butter, cumin seeds, oil and cold water. The dough should not be watery and should be kneaded to a smooth dough. The dough is then rolled out into thin circles, ready to be filled with the prepared mutton mixture. One of the defining features of samosas is the triangular shape achieved through the artful folding. The edges are sealed so the contents do not spill out during the frying process. Mutton is nutritious, rich in protein and other vital nutrients required for body. You can explore a well detailed Mutton Samosa recipe here.

Mutton Samosa

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Kerala

Servings 3 people

Ingredients

  

1x2x3x

For filling:

• 250 g Mutton mince
• 1 no. Onion medium
• 1 no. Tomato large
• 2 nos. Green chillies
• 1" piece Ginger
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1½ tsp Salt

For dough:

• 200 gm Flour
• ½ tsp Salt
• 1 tbsp White Butter
• 1 tsp Cumin seeds Jeerakam
• Oil ¾ cup
• 7 tbsp Cold water

Instructions

 

• Chop the onion finely. Wash, peel and chop tomato and green chillies. Peel and finely chop ginger.
• In a frying pan, heat 1 tbsp of oil and fry onions for 5 minutes.
• Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.
• Add the mince and fry for five minutes.
• Add 1/2 cup of water and bring it to boil. Lower heat, add salt and simmer for 45 minutes till meat is cooked and dry.
• Sieve flour and 1/2 tsp. of salt into a large bowl.
• Add unsalted butter and cumin seeds and rub into the flour.
• Add water 1 tbsp at a time and roll into a fairly stiff dough.
• Shape into 8 balls and roll out on a floured board into thin rounds. Cut into half and roll into a cone pressing the ends together.
• Fill cone with 2 tbsp of the stuffing and seal end, brushing dough with cold water to help seal it.
• In a kadai, heat the oil. Add samosas, lower the heat to medium and fry for 5-6 minutes.
• :- Serve hot.

Notes

You can explore this dish Mutton Ghee Roast.

You can also try Malabar Special Chicken Fry.

Tried this recipe?Let us know how it was!