Keema Samosa | Indian Starters | Street food

It's Ramadan month and the streets of Hyderabad are full of mouth watering street food both vegetarian & non vegetarian, savory to sweet. Few of my favorites this season surely are the Haleem ,the Samosa filled with minced meat, Hyderabadi biryani, the khurmani ka meetha ( dried apricot dessert ) to name a few.

Today I am doing the non veg version of the famous samosa (samosa is a conical shaped fried pastry savory item usually stuffed with potatoes ) Samosa's originated in the Middle East ( it was a total surprise to me , I alway thought samosa is so indian ) and was brought to India & Pakistan by the Muslim Delhi sultanate. Wow that's some kind of information I was ignorant all this while.

The samosas that I am doing today are made out of minced chicken and it's pastry is made out of spring roll sheets that are widely available in the super markets. I hope you like this easy to do chicken samosas.

Cooking time - 01 hour

Makes - 10-12 

Ingredients 

• 04 - spring roll sheets ( one sheet makes 3 samosa's )
• 02 - medium onions chopped finely
• 01 tsp - garam masala
• 01 tbsp - hung curd
• 02 tbsp - ginger garlic paste
• 01 tsp - turmeric powder
• 02 tsp - red chilly powder 
• Salt to taste
• 02 tbsp - ghee
• Oil to deep fry.

Method

For the filling -

1. In a bowl add keema & marinate it along with garam masala,turmeric, red chilly powder, ginger-garlic paste, hung curd and salt to taste. Keep aside.
2. In a wok add ghee fry the onions till they turn pink in color. Add the marinated keema. Cook well till done.
3. Keep aside to cool completely.

For the pastry -

1. Cut the sheet into 3 portions ( rectangles )
2. Take one rectangle and make a triangle by folding it at one corner.
3. Fill the cooked minced meat in the triangle. 
4. And seal the stuffing by making a perfect triangle by over lapping the spring roll sheet.
5. Heat oil in a pan and deep fry till color changes to golden grown.
6. Serve it along with green chutney.