Keema Samosa

Craving for some delicious chai and samosa? Then how about making them at home that too with putting in loads of efforts. Well, here is a samosa variation that we are sure you would love to try at home. This variation of samosa is made using minced mutton.

Ingredients of Keema Samosa

• 200 gm minced mutton
• 1 teaspoon ginger paste
• 1 1/2 teaspoon garam masala powder
• 2 tablespoon mint leaves
• 4 finely chopped green chilli
• 1 cup refined oil
• 3 cup all purpose flour
• 1 teaspoon garlic paste
• 2 tablespoon chopped coriander leaves
• 1 finely chopped onion
• 1 tablespoon yoghurt (curd)
• salt as required

How to make Keema Samosa

Step 1

Prepare the dough for Keema Samosa

Take a dough kneading plate and knead a stiff dough with all-purpose flour, 4 tablespoons of oil and salt. Let it rest for 40-50 minutes. Then, make 20 medium-sized balls of this dough.

Step 2

Roll balls in chapatis

Take a dough ball, and roll thin chapati of it. Put a tawa on medium flame and let it heat. Once the tawa is hot enough, roast the chapati from one side only. Make all the chapatis in the same way. Now, cut each chapati into two pieces like a half-moon and keep them covered.

Step 3

Make flour paste and cook minced mutton for filling

Using a little water make a thick paste of 2 tablespoons maida and keep aside. Heat oil in a frying pan and fry the onions, chillies and ginger and garlic paste. Now add the minced meat along with salt to taste and cook on a low flame till done. Finally, add the garam masala, yoghurt, coriander and mint leaves and cook for some more time. Remove from the flame and let the mixture cool.

Step 4

Stuff the minced meat filling in half chapati

Make a cone of each half chappati and fill with the mince, then seal the edges with the flour paste. Make samosas with the rest of the chappatis in the above manner.

Step 5

Fry the Keema Samosa an serve hot

Now, put a skillet or kadhai over medium flame and heat oil in it. When the oil is hot enough, deep fry the Keemas Samosas till golden brown. Serve hot with pudina chutney.