Keema Samosa Recipe |How To Make Samosa | Minced Meat Samosa | The Bombay Chef – Varun Inamdar

By Get Curried · 75 min

Ingredients

Instructions

1. For the dough, mix the flour, semolina, salt, sugar, baking soda and ghee until it becomes crumbly like breadcrumbs, then add the water and knead until soft.
2. Cover the dough with a damp cloth and rest it for 12-15 minutes.
3. For the filling, heat oil over moderate heat, add ghee and the onions, and cook until browned, adding a little salt to speed things up.
4. Add the mutton mince and fry it evenly over high heat.
5. Add the green chillies, tomatoes, chilli powder, turmeric and garam masala.
6. When the mixture is half cooked, add the boiled peas, coriander, mint and dill. Cook well, then set aside to cool.
7. Knead the dough again and roll it into a long log. Cut it in half, then cut each half into equal pieces.
8. Roll one piece into a smooth round, then stretch it into an oval. Cut it in half, brush one half with water, and shape it into a cone.
9. Fill the cone with the meat mixture, then press the opening closed.
10. Chill the samosas in the refrigerator for 10 minutes.
11. Fry in low to moderately hot oil. After 30-40 seconds, start turning them, and fry until brown all over.
12. Drain on absorbent paper before serving.

Summarized from Get Curried's video. Watch it for the details.

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