Whenever I even think to pledge that I may boycott the fried (read calorie-full) food this Ramadan, I start getting flashbacks of yummy cheesy samosas every second until I drop the thought and lock it in some secret chamber of my brain until next Ramadan… Lol. I mean how can one resist such stuff, I am veryyyy bad at this dieting thing I swear (I have never done that… yesss. But now I seriously need to give it a go – I think). The more I hear people talking about ‘clean eating‘ in Ramadan the more I eat cheesy fried stuff! *facepalm moment* :p
We are done with half of the fasts till now and in this short span of time I have stocked and RESTOCKED these samosas in my refrigerator. You can get an idea how much we are enjoying these delicacies in our iftars! Ok fine, I am exaggerating a little, some of those were consumed in the Iftar party I hosted last week and the new ones are also going to be used in my upcoming Iftars but seriously, this samosa thing is a must-have item on our Iftar table on DAILY basis. Praying hard that I don’t gain lots of extra pounds this Ramadan, please say Aamin 🙂
Though this is not an out-of-the-box or newly found item but sharing the way I make it. I usually follow the recipe of my all-time favorite chef Shireen Anwer with some little changes. Aaannnddd we devour these beautiful samosas with our signature Imli Chutney (recipe here). Scroll down to have a look at my version…
About Samosas: Fried or baked pastry item usually filled with spiced potatoes, minced meat or lentils. A popular item consumed in Indo-Pak homes specially in Ramadan. They are to have originated in the Middle East prior to the 10th century, was later introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.
Inspired By: Shireen Anwer
Cuisine: Pakistani/ Indian/ Desi
Course: Side/ Snack
|Makes:||30 pieces approx||Ease Level:|
|Prep Time:||15+ 30 mins (wrapping)||Quickness:|
|Cooking Time:||20 mins||Spice Level:|
Above ratings are out of 5, with 5 being the ‘most’.
The cooking and prep timings are calculated for every part separately (you can carry out the tasks simultaneously as well).
Minced meat 500 gms (Chicken/ Beef/ Mutton)
Ginger Garlic paste 1 tsp
Salt 1 tsp
Red chili powder 1 tbsp
Black pepper powder 1 tsp
Soy sauce 3 tbsp
Onion 2 medium (chopped)
Carrot 1 (chopped)
Green shallots a bunch (chopped)
Coriander leaves a bunch (chopped)
Green chili 6-7 (chopped)
Oil 100 ml (about half cup)
Assembling & Frying Ingredients:
Any Cheese – Mozzarella/ Cheddar/ Parmesan (shredded)
Samosa patti/ Samosa leaves
Flour dissolved in water to seal the samosas
Oil for frying
Heat oil and fry ginger garlic paste a little.
Add mince and fry until it changes color.
Add and mix salt, Red chili powder, Black pepper powder and Soy sauce.
Cover the pot and cook till meat becomes tender (about 7-10 mins for chicken and 15-20 mins for beef/mutton).
Introduce the chopped veggies in pot and cook till they become soft.
Remove from heat and let the mixture cool down.
Make samosas with the filling, also add shredded cheese of your choice in the middle.
Seal them with flour mixture.
Fry in medium-hot oil till they turn golden.
MY TWO CENTS:
Adjust the spices to suit your taste buds.
You can any type of cheese you like, I used a mixture of cheddar and mozzarella.
Add or subtract any veggies as per your liking or availability.
Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.
Enjoy making these triangles (that is what E calls them)! 😉