Thin Crispy pockets of dough filled with minty mince meat filling
For the dough
2 cups all purpose flour
2 tsp baking powder
1 large egg
1 tsp salt
1 tbsp oil
Make a soft pliable dough and rest for atleast 20 min.
For the Mince meat filling
500 gms mutton mince
2 large onions chopped fine
2 tbsp ginger garlic paste
2 tsp green chillies chopped fine
1 tsp ground cumin
1 tsp garam masala
1 tsp red chilli pwdr
1 tsp coriander powder
Salt to taste
Juice of half a lemon
Heat 1 tbsp oil, add the onions and ginger garlic paste and saute till it starts to become golden. Add minced meat and bhuno on low heat till all the water dries out and meat is nicely roasted. Then add salt to taste and about 1 cup water. Cover and cook on low heat till meat becomes tender. Uncover and cook till almost all of the water from the mince meat is cooked away. Squeeze the juice of half a lemon. Keep aside to cool.
You will also need
1 onion finely chopped mixed with finely chopped mint.
2-3 eggs beaten and seasoned with salt
Divide dough into 8-9 balls
Roll out into thin rotis using dry atta.
Place 2 tbsp of the mince meat filling in the middle of the roti and 2-3 tsp of the egg. Top with a tsp of finely chopped onions and mint.
Fold into square pockets using eggwash to seal.
Shallow fry in hot oil.
Cut into triangles and serve hot!
Make ahead tip:
Make a big batch, before serving heat in the oven…they crisp up beautifully