Keema samosa Recipe

Keema Samosa

Keema samosa is best when made with beef. In fact during the holy month RAMADAN one will find these samosa ‘s on the street of Mohammed Ali road ,in Mumbai ( India ) and many other such places ,in fact  other dishes are also being served during this holy month. I use lamb mince, as have been having it since child hood, the wrappers in which mince mutton is stuffed are ready made , the other one is frozen patti (wrappers)  , and can be use for long time if kept in cool dry place and the last way is to make the pur ( wrappers)  at home with refined flour , but to save time now a days people use ready made wrappers . Here is the crispy keema samosa recipe. A non vegetarian dish where keema is tossed and cooked properly in spices and garnish with spring onions for that much deserved flavor

You may also like following recipes

• Chicken Chinese Samosa
• Chilli Chicken Recipe
• Baida Roti

INGREDIENTS:

• 250 gms lamb mince
• 1 and 1/2 tsp -2tsp ginger garlic paste
• 1 tsp garam  masala
• 1 tsp cumin seeds
• 1 tsp cumin powder
• 1 tsp Coriander powder
• 2 -3 chopped green chilies
• 1/2 tsp turmeric powder
• 2  tsp red chilli powder
• 1 tsp coriander seeds( Roast and crush it )
• 2 tbsp coriander leaves
• Half bunch spring onions chopped( Greens and blubs both )
• 1 small sized onion finely chopped
• Flour paste (3 tbsp flour mixed in 2 tbsp water  )
• 1 Packet of samosa patti ( ready made )
• Salt
• Oil

HOW TO MAKE MUTTON KEEMA SAMOSA

1. 1. Wash and drain keema , now in a pan add keema , salt , turmeric powder , ginger garlic paste , green chillies , cumin seeds , coriander powder , red chilli powder, and cook until completely done.
   2. Dry keema on high flame so that no excess water remains.
   3. Add cumin powder , garam masala , let it come to room temperature and add crushed coriander seeds , coriander leaves , onion  and spring onions. mix everything well.
   4. Now stuff keema as shown in the video and pics.
   5. Add keema in the wrappers and roll into  triangle shape .
   6.  Paste the edges with flour mixture and deep fry on low flame until golden and crispy.

NOTE:

• Instead of mutton mince , you can use chicken mince.
• If using chicken mince then add 1 tbsp clarified butter and then add chicken mince and rest of the spices.
• I dint add any oil or butter because the keema which I  used was full of fats ( charbi ) If the keema you using is without fat then add 1 tbsp clarified butter and then add mutton mince and rest of the  spices
• Adjust the red chilly powder and green chilies according to your preferences in mutton keema samosa.

PREPARATION TIME : 40 – 50 Minutes.
SERVES: 3 – 4 Persons.