Samboosa leaves
    Mutton mince- half a kg
    Finely chopped onion- 1
    Green Peas – half a cup
    Ginger- garlic paste- 1 tsp
    Salt to taste
    Red chilli powder
    oil- 1 tsp + more for frying


Sauté the onion during a table spoon of oil. Once it's semitransparent, add the ginger-garlic paste. Add the chile, combine well and add the peas. Fry the peas a touch so unfold a layer of mince meat. shut the lid while not stirring. Simmer until the steam builds and also the meat leaves its water. Break the mince that may have clumped. Add salt to style. Increase the warmth and fry until the water has absorbed. Let this cool.
Spread the separated samboosa leaves on a flat surface. Place a couple of clumps of meat combine on one facet and begin folding it into triangles. Fold into a triangle so once more until you've got a bit triangular wrap. Seal the sting with water or a bit dough paste to stay it along. Shallow fry these in hot oil until golden. Drain on paper tissues.

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