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Hyderabadi Samosa

Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs
Milk - 1cup
For the Mince :
Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
Mint leaves - 1tsp
Groundnut oil - for frying
To be ground :
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos

Method of Preparation :
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.


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