Rec and pic cred: ruhana ebrahim
1 kg Chicken Mince
1 tablespoon ghee (Clarified butter)
1 heaped teaspoon whole Jeeru (Cumin)
1 tablespoon green garlic masala (to taste)
1 teaspoon salt
2 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
fresh dhania (coriander) (finely chopped)
2 large onions (grated and water squeezed out)
Heat ghee (Clarified butter) in pot and add whole Jeeru (Cumin). When Jeeru (Cumin) sizzles add mince, chillies and spices. As is cooking keep breaking up with a spoon so mince does not lump up, until mince almost fully cooked. Then add in onions and keep mashing further till mince resembles crumbly texture and all water burnt out. Once cooked and cooled add chopped dhania (coriander). Fill samoosas.
Makes 6-8 dzn depending on what size pur being used and how full samoosa is filled.