Keema Samosa Recipe

What’s better than a piping hot deep-fried golden samosa stuffed with delicious spiced fillings? A piping hot golden samosa stuffed with juicy sautéed minced meat! That’s right, we’re speaking of every keema-loving soul’s favourite appetiser, the keema samosa. The snack is easy to make and uses very few raw materials, most of which are easily available in most super markets. So get ready to floor your guests with a batch of these delicious keema samosas with some zest coriander chutney!

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Keema Samosa Recipe

Deep fried mince mutton pockets.

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Rating: 2
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Course

Appetizer, Snacks

Cuisine

Indian

Prep Time

50 minutes

Cook Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

Samosa Wrapper

• 2 cups Refined Flour
• 2 tbsp margarine
• Oil to deep fry
• salt to taste

Filling

• 250 gram minced mutton
• 2 tbsp Oil
• 2 medium onions, finely chopped
• 1 inch ginger piece, finely chopped
• 4-5 garlic cloves, finely chopped
• 2 green chilies, finely chopped
• 1 tsp red chili powder
• 1/2 tsp Garam masala powder
• 1/4 tsp Turmeric powder
• 3-4 spring onions, finely chopped
• salt to taste

Course Appetizer, Snacks Cuisine Indian Prep Time 50 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients Samosa Wrapper 2 cups Refined Flour 2 tbsp margarine Oil to deep fry salt to taste Filling 250 gram minced mutton 2 tbsp Oil 2 medium onions, finely chopped 1 inch ginger piece, finely chopped 4-5 garlic cloves, finely chopped 2 green chilies, finely chopped 1 tsp red chili powder 1/2 tsp Garam masala powder 1/4 tsp Turmeric powder 3-4 spring onions, finely chopped salt to taste

Votes: 2 Rating: 2 You: Rate this recipe!

Instructions

1. Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.
2. 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.
3. 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 chilies and continue to sauté for half a minute.
4. Add mutton mince and salt and sauté for two minutes. Add red chili 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.
5. Add garam masala powder and remove from heat. When cool, add spring onion greens and mix well.
6. 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.
7. Heat sufficient oil in a kadhai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney or tomato ketchup.