How to make Parsi Style Patti Samosa - SK Khazana -

Perfect triangular keema samosa made in Parsi style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Samosa patti (समोसा पट्टी), Mutton mince (keema) (मटन का कीमा)

Cuisine : Parsi

Course : Snacks and Starters

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For more recipes related to Parsi Style Patti Samosa - SK Khazana checkout Patti Samosa, Chinese Samosa - SK Khazana. You can also find more Snacks and Starters recipes like Egg Salad Sandwich Spinach And Cheese Crackers Burnt Garlic Squids Pepper Chicken

Parsi Style Patti Samosa - SK Khazana

Parsi Style Patti Samosa - SK Khazana Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Parsi Style Patti Samosa - SK Khazana Recipe

  • Samosa patti 8

  • Mutton mince (keema) 1 cup

  • Ghee 2 tablespoons

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Medium onion finely chopped 1

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh mint leaves finely chopped 1 tablespoon

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Refined flour (maida) slurry to seal

  • Oil to deep fry

Method

Step 1

Heat ghee in a pressure cooker, add garlic, ginger, green chillies and onions, mix and sauté till onions turn translucent.

Step 2

Add chilli powder and turmeric powder, mix well and cook for 1 minute. Add mutton mince, mix and cook for 2-3 minutes.

Step 3

Add salt, garam masala powder, mint leaves and coriander leaves and mix well. Cover and cook till the pressure is released for 3-4 times.

Step 4

Open the lid of the cooker when pressure settles completely, transfer the mince mixture into a bowl and set aside to cool down to room temperature.

Step 5

Heat sufficient oil in a kadai.

Step 6

Spread the samosa pattis on the worktop, place a spoonful of mince mixture on one end of each samosa patti, roll into triangular shaped samosas and seal the edges with slurry.

Step 7

Gently slide the samosas, a few at a time, into hot oil and deep-fry till golden brown. Drain on absorbent paper.

Step 8

Arrange the samosas into a serving bowl and serve hot with mint mayonnaise.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.