Satya Murthy

Ingredients

• 1/2 kg mince meat
• 2 tbsp ginger, garlic paste
• 4 chillies(chopped finely)
• Salt.
• 2 big onions (finely chopped).
• 3 tbsp mint leaves(chopped finely)
• 2 tbsp coriander leaves(chopped finely)
• 1 lemon.
• 1 1/2 tbsp garam masala powder.
• Oil for deep frying

Directions

• Wash meat and squeeze out water, add ginger, garlic paste ,lemon and salt, braise on medium heat till dry. Remove from heat.
• Add onions, chillies, coriander leaves, mint leaves and garam masala powder, mix well.
• Put 1 tsp of ghee in the middle,and place a burning charcoal on it,close it immediately with tight fitting lid or pack with silver foil so that the smoke doesnt escape from the sides,leave for an hour.
• Open it ,remove charcoal, mix well.
• Take a samosa wrapper, fill about 3 tsp(depends of the size of wrapper),seal the sides (a triangle) with white flour and water paste.
• Deep fry on medium heat till golden brown and crisp.(If samosas are fried on high heat they don’t remain crisp for long)
• Serve hot with coconut chutney or lemon wedges.