Keema Samosa

  • Snacks
  • Servings
  • 3Spicy
  • Cook Time
  • Cuisine : North Indian
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Ingredients

For mutton mince

500 grams of minced mutton

3 tablespoons of cooking oil

1 finely chopped onion

Puree of 3 tomatoes

1 tablespoon of garlic paste

1 tablespoon of ginger paste

3 finely chopped green chillies

5 tablespoons of finely chopped coriander leaves

2 tablespoons of mint leaves

1 teaspoon of chilli powder

2 teaspoons of coriander powder

1 teaspoons of garam masala

Salt to taste

1 teaspoon of cumin seeds

2 bay leaves

3 green cardamoms

4 cloves

1 inch piece cinnamon

Samosa Wrap

1 cup of Maida

2 tablespoons of ghee or cooking oil

½ teaspoon of baking soda

Salt to taste

⅛ teaspoon of carom seeds

Water to knead

Water to seal the samosas

 

Cookwares

Step By Step Method

  • Samosa wrap

    Mix all the ingredients under the samosa wrap and knead it into a tight and soft dough. Cover and keep aside for 15-20 minutes. Draw out small balls from the dough, roll them out into a medium sized circle. Cut the circle into 2 halves, into 2 semicircles. Wet the straight edge of the semicircle with water. Get both the flat ends to overlap, say a centimeter over each other. You get a cone shaped pocket from the semicircle.

    Keema mince preparation

    Take cooking oil, season the whole spices(cardamom, cloves, cinnamon, cumin seeds and bay leaves). Add finely chopped onions and brown them for a good 5-7 minutes. Add in the pureed tomatoes, ginger and garlic paste. Let the oil separate out. Now add in the spices, mint and coriander. Now add the mutton mince and saute for another 15-20 minutes. Pressure cook the mince with salt for 25 minutes. Open the cooker and saute till the mutton mince turns dry that is it becomes free of water and moisture. The mince for the samosa is ready.

    Samosa preparation

    Take the cone shaped pocket, place a decent amount of mince stuffing in it. Wet the open edges all around from within with water. Now seal the edges properly. The samosa wraps are ready.

    Heat the oil in a kadai to the right temperature and fry the keema samosas till golden brown. Serve with mint chutney.

     

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