A delicious and savory snack made with minced mutton and spices, wrapped in a crispy pastry.
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Heat oil in a pan and add cumin seeds.
Add chopped onion and green chili, sauté until onions are translucent.
Add mutton mince and cook until it releases its own water.
Add peas, capsicum, chopped coriander, ginger powder, salt, chaat masala, and coriander powder.
Add water and let it cook until the mixture is dry and well-cooked.
Fill the samosa pastry sheets with the prepared mutton mixture.
Shape the filled pastry into samosas or potlis.
Fry the samosas in hot oil until golden brown.
Serve hot.
Ensure the filling is dry before filling the pastry to avoid soggy samosas.
Seal the edges of the pastry well to prevent the filling from spilling out during frying.
Can I use chicken instead of mutton?
Yes, you can substitute mutton with chicken mince for a lighter version.
How do I prevent the samosas from opening while frying?
Make sure to seal the edges of the pastry properly using a flour-water paste.
Can I bake the samosas instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20-25 minutes or until golden brown.
What can I serve with mutton samosas?
Mutton samosas can be served with mint chutney or tamarind sauce.
Can I freeze the samosas?
Yes, you can freeze the uncooked samosas and fry them directly from frozen when needed.
