MINCED MEAT POTLI

Preparation Method :

• Take the Maida, the Semolina (Suji), the Salt and the Ghee and with Warm Water you can knead it together and make a Stiff Dough. Once done, keep it covered for 30 minutes.
• Then, divide the big Dough into 20, equal sized balls.
• Separately chop the Green Chillis finely.
• Then you heat up two tablespoons of Sesame Oil in a pan and add the Cumin Seeds to it.
• When they start crackling, then it's time to add the Minced Meat and now sauté it until it's half cooked. If required and if it gets too dry, add some hot water.
• Now it's time to add the chopped Ginger, the Green Chillis, the Red Chilli Powder, the Corianders, the Cumin Powder and the Salt. Mix it all well together.
• Cover it and let it cook on low heat for about 15 minutes. When that is done, you add the Yogurt and cook it all again on a high flame for ten minutes, stirring continuously! It has to cook until the Keema is fully cooked and completely dry.
• Once that is also accomplished, you can then sprinkle the Garam Masala and the Coriander Leaves and again, mix it all together one more time very well.
• Let it cool down and then divide it into twenty same sized portions.
• Roll the maida- semolina dough balls into small Puris (one Puris is about three inch diameter).
• Place the Keema portions in the centre. Then apply a little Water on the areas a bit away from the edges and shape it like a Potli or like a Modak. Seal, by pressing them.
• After all of this is also done, you then deep fry on medium heat until a color of Golden Brown is reached. That's it.
• Now you can serve it with Chutney of your preference.
• A success guaranteed.