Mutton Liver Samosa

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Mutton Liver Samosa

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Ingredients:

Potatoes – 1kg Mutton liver – 250g
Maida flour – 3 cup Ghee (to be mixed with maida) – ½ cup
Finely chopped onion – 1 cup Green peppercorn – 10 / 12
Ginger paste – 1 ½ tsp Garlic paste – ½ tsp
Cumin paste – ½ tsp Garam masala – 1 tsp
Black cumin, Fennel seeds, cumin, methi seeds, ajmud (radhuni) mix – 1 tsp Turmeric powder – 1 tsp
Black peppercorn powder – ½ tsp Ghee – 5 tbsp
Salt – to taste Cooking oil – as needed
Bay leaf – 1

 

Preparation:

1. Mix maida flour, salt, ½ cup ghee
2. Add little water, mix. Make a tight paste
3. Keep aside
4. Cut the mutton liver into pieces
5. Add ½ tsp ginger paste, turmeric powder and salt
6. Boil the mutton liver
7. Cut potatoes into very small pieces
8. Heat 1 tbsp ghee
9. Add 1 tsp ginger paste, ½ tsp garlic paste, ½ tsp cumin paste, 1 tbsp chopped onion, 1 bay leaf, turmeric powder, black peppercorn, salt
10. Add water and potato pieces
11. Remove from oven when potatoes are half boiled (water evaporated)
12. Heat 4 tbsp ghee in a kadai
13. Add 1 tsp black cumin, fennel seeds, cumin, methi seeds, ajmud (radhuni) mix
14. Add mutton liver and potatoes and sauté
15. Add remaining chopped onion, green peppercorn, garam masala and sauté for sometime
16. Remove from oven
17. Make 25 balls (as many as you want) out of the maida paste
18. Take one ball and make oval shaped roti
19. Cut into two pieces
20. Take one piece
21. Give it shape of a pyramid
22. Put the potato-liver mix inside the maida pyramid
23. Close the maida pyramid and seal it with little water – samosa
24. Repeat this process for all the maida balls
25. Heat cooking oil in the kadai
26. Add samosas in the oil
27. Take few samosas and fry them in slow heat for 15 – 20 min (until the color changes to golden brown)
28. Repeat this process to fry all samosas
29. Serve hot

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