Hyderabadi Samosa

Region :Hyderabad

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.