Punjabi Kheema Samoosa

I've always wanted to try a Punjabi Style Samosa pastry, and with the recipe share by Another go our Admins, Amina Wackie Sheik, I think I will give it a go sometime.  Have you tried this Punjabi styled samoosa before, do drop us a comment.

Punjabi Kheema Samoosa 
(kindly shared on by Amina Wackie Sheik - WATALOTWEGOT)
Samoosa pastry

Wraps:
1) 4 cups cake flour
2) salt to taste
3) 1 tsp baking powder
4) half cup oil
Make a dough with luke warm water
Leave aside for 15 minutes...
Drizzle obe n half tblspoon oil n knead well
Make 20 balls ftom tge dough keep it covered

Filling recipe
I used is from Fauzia Kitchen Fun..
Only thing I added was mint

Ingredients
1 kg minced meat
(Beef mince will taste best but I like to mix mutton/lamb and beef half-and-half, you can even use chicken mince if you want)
1/2 kg onions, chopped finley
(you can reduce one or two if you find it too much, some people prefer less onions)
1 Tablespoon dhana jeera
1 Tablespoon ground jeera
1 teaspoon garam masala
1 teaspoon turmeric powder
1 bunch of fresh coriander, chopped
juice of 1 lemon
1 teaspoon garlic paste
1 teaspoon ginger paste
salt to taste
2-3 green chillies, chopped
1 Tablespoon butter

Instructions 

Place your mince in a deep pan, add the ginger, garlic, chillies, salt, spices, half of the coriander and half of the lemon juice.

Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that's fine....it will make the mince taste better.

Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions color. Do not over-cook, just stir the mixture around for about 3 minutes and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the Tablespoon of butter, the remaining coriander, some garam masala and the remaining lemon juice.

Mix the lot together, the mince's heat will melt the butter and release the lovely aroma of the coriander and garam masala, make sure it gets mixed in thoroughly. Adjust salt and chilies. And you're done! :)

Make filling first and leave to cool before filling.