Muttom Keema Samosa

by Shaheen Ali

Mutton Keema Samosa is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. Mutton mince boiled with spices and later mixed with lots of finely chopped onion, mint and coriander gives an amazing taste and aroma when filled in a samosa. Samosa itself is the most loved street food in India, and when it’s Keema Samosa, this famous snack just reaches to another level of deliciousness.


It’s weekend and this is the day when the whole family sits together for Iftaar, hence it had to be special. Iftaar preparations started since afternoon and we had a large display of food last evening. Out of many mouth watering delicacies the most scrumptious snack was Keema Samosa. We enjoyed it with tomato ketchup and for the first time, my vegetarian son loved eating non veg as well…hehe! Though we get ready made samosa strips in stores which makes work easy but i preferred my mom’s recipe of making the dough, which was easy and also gave marvelous results. The samosas were absolutely crisp and delicious. Let us quickly proceed to check out the recipe of Mutton Keema Samosa.

Print Recipe
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 :
  1. Sift flour in a mixing bowl and add chilled butter cubes.
  2. Rub them gently with hands to mix with the flour and form crumbs.
  3. Add salt and gradually start adding water to make a dough. Knead well and make a firm dough.
  4. Cover it with a cling wrap and refrigerate till you prepare the filling.
Filling :
  1. 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.
  2. Once the keema is done, strain water and collect the cooked keema in a bowl. Reserve stock for further use in any curry.
  3. Hand pick the bay leaf, ginger garlic pieces, black pepper and remove.
  4. 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 :
  1. Heat oil in a wok and meanwhile prepare the samosas.
  2. Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.
  3. Cut the rolled dough into long 1.5 inch x 4 inch strips.
  4. Take a tea spoon of filling and place it an one end of the strip and fold inwards in triangular shape.
  5. Keep folding from one end to the other and seal the last edge by applying little with water on the folds.
  6. Similarly make more samosas with rest of the dough and filling.
  7. 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.
  8. Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.
  9. Transfer them on a kitchen towel to absorb excess oil.
  10. Serve hot with tomato ketchup or any of your favorite dip.
Recipe Notes

If you liked this recipe then please drop in your valuable feedback in comments below. Thanks for stopping by!

Love : Shaheen

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