Lucknowi Samosa with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds (ajwain), and 0.5 tsp of salt.
   • Add 3 tbsp of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Mutton Keema Filling

   • Heat 2 tbsp of ghee in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • Increase the heat to high, add the mutton mince, and cook while breaking up lumps with a spoon. Continue cooking until the mince changes color and all its moisture has evaporated.
   • Reduce the heat to medium-low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and 0.75 tsp of salt. Mix well and cook for 2 minutes to toast the spices.
   • Add about 1/4 cup of water, cover the pan, and let the mince cook for 10-15 minutes, or until it is tender and cooked through.
   • Uncover and cook on high heat until any remaining moisture evaporates. The filling must be completely dry.
   • Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Shape the Samosas

   • After resting, knead the dough for one minute to smoothen it. Divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
   • Using a knife, cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Bring the two corners of the straight edge together to form a cone, overlapping them slightly and pressing firmly to seal the seam.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled keema filling. Do not overfill.
   • Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the samosa completely, ensuring there are no gaps.
4. 4

   Deep Fry the Samosas

   • Heat the oil in a deep kadai or pan over low heat. To check if the oil is ready, drop a small piece of dough into it; it should sizzle gently and rise to the surface slowly.
   • Carefully slide 3-4 shaped samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a consistent low to medium-low heat for 12-15 minutes, turning them occasionally.
   • This slow frying process is key to a crispy, non-bubbly crust that is cooked through.
   • Once the samosas are golden brown and crisp on all sides, remove them with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
5. 5

   Serve

   • Serve the Lucknowi Samosas hot with a side of mint-coriander chutney, tamarind chutney, or a simple tomato ketchup.