Pakistani Keema Samosas

INGREDIENTS

1 kg mixed mince
½ cup oil
550g onion, finely chopped
2 tbsp Supreme Ginger & garlic paste
2 green chillies, finely chopped
Salt to taste
2 tbsp Supreme Garam Masala
½ tsp Supreme Turmeric Powder
1 tbsp Supreme Cumin Powder
1 tsp Supreme Chilli Powder
1 ½ cups frozen peas
1 tbsp vinegar
Pinch of sugar

Dough:
4 cups plain flour
1 ¼ cup water
1 tbsp salt
¼ cup melted ghee
1 tbsp Supreme Ajwain

METHOD

Heat oil in a large frying pan over medium-heat. And chopped onions and saute until soft and golden. Now add mixed mince, ginger garlic paste, green chillies, turmeric powder and salt. Stir well, breaking the mince up as it cooks. Cook until all excess moisture has evaporated. Turn heat down to medium and add peas, garam masala, cumin powder, vinegar, sugar and chilli powder. Stir well and cook for 5 minutes or (if any) excess moisture evaporates. Check seasoning then remove from heat and set aside to cool. Make the dough: In a large bowl mix flour, salt, ajwain seeds and ghee. Add water, a little at a time, and knead until you have a smooth dough. Cover the dough and set aside to rest for 30 minutes. To fill the samosas; divide the dough into 12 equal balls. Dust with flour and cover. Roll each dough ball out into a circle, about 8 inches in diameter. Then cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it’s sealed. Add ¼ cup of filling or fill ¾ of the way. Brush the inside with water and seal it by pinching together, forming a pleat. Repeat with remaining dough and filling. At this point you can freeze the samosas. To cook, deep fry in hot oil over medium heat until golden brown & cooked through. Serve immediately with your favourite chutneys.