Keema Samosa Recipe

I am a big samosa fan. Especially when paired with chai, it is a treat for the day. However, while growing up I had always known and eaten samosas with spiced potato filling. So, when I tried keema samosa at a friend’s place, it was a complete delight for me. Why hadn’t I ever tried this before? It was just yummy!!! And I had to at any cost learn to make this at home. So guys, here is the Sanjeev Kapoor recipe that I use to make this delicious snack at home for friends and family.

Prep Time - 45-50 minutes

Cook time - 10-15 minutes

Serve – 4

Ingredients

FOR COVERING

Refined flour (maida) 2 cups

butter 2 tablespoons

Salt to taste

Oil to deep fry

FOR STUFFING

Mutton mince (keema) 250 grams

Oil 2 tablespoons

Onions finely chopped 2 medium

Ginger finely chopped 1 inch pieces

Garlic finely chopped 4-5 cloves

Green chillies finely chopped 2

Salt to taste

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Garam masala powder 1/2 teaspoon

This is where you can grocery shop online to purchase the ingredients

Method

• Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.
• Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.
• Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.

• Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.
• When cool, add spring onion greens and mix well.
• To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.
• Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney, yogurt or tomato ketchup.