Spoon Fork And Food

MUTTON KEEMA SAMOSA

Course

snack

Prep Time

60 minutes

Cook Time

15 minutes

Servings

number

Ingredients

For Dough :

Course

snack

Prep Time

60 minutes

Cook Time

15 minutes

Servings

number

Ingredients

For Dough :

Instructions

Dough :

Sift flour in a mixing bowl and add chilled butter cubes.
Rub them gently with hands to mix with the flour and form crumbs.
Add salt and gradually start adding water to make a dough. Knead well and make a firm dough.
Cover it with a cling wrap and refrigerate till you prepare the filling.

Filling :

Boil around 1.5 cups of water and add raw keema, bay leaf, black pepper, salt and ginger garlic. Let it boil till keema is cooked.
Once the keema is done, strain water and collect the cooked keema in a bowl. Reserve stock for further use in any curry.
Hand pick the bay leaf, ginger garlic pieces, black pepper and remove.
Once the keema in cool, add finely chopped onion, green chilies, mint, coriander and little salt. Mix well and keep aside.

To make Keema Samosa :

Heat oil in a wok and meanwhile prepare the samosas.
Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.
Cut the rolled dough into long 1.5 inch x 4 inch strips.
Take a tea spoon of filling and place it an one end of the strip and fold inwards in triangular shape.
Keep folding from one end to the other and seal the last edge by applying little with water on the folds.
Similarly make more samosas with rest of the dough and filling.
Drop a pinch of dough to check whether the oil is hot or not. If the dough ball rises up immediately , the oil is ready.
Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.
Transfer them on a kitchen towel to absorb excess oil.
Serve hot with tomato ketchup or any of your favorite dip.

Recipe Notes

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Love : Shaheen