Keema Samosa is a mouth watering delicacy stuffed with minced goat meat and peas that has been slow cooked in fragrant garam masala and given a ghee rub!! A non vegetarian take on the ever popular potato samosa, this is one perfect snack option, especially for the impending winter evenings.
Fall. Autumn. Winters. Before we know it the best days of the year are here. Oh yes!! I love this quarter.. The slight nip in the air, the mist of the early mornings..the longer evenings all call out to me in their seductive tones and make me wish for this season to last year long. As the cool settles in the atmosphere, I find a certain amount of calm settle on my being. A sense of calm that helps me feel at peace with myself, just as the glowing Mr. Sun finally made its peace with India and settled down to a low simmer. Its the moment when the fragrance of incense sticks intoxicates more than usual..the twilight becomes a magical time with rosy hued skies and sun rays playing hide and seek from behind the grey skies. Dusk becomes my favorite part of the day and snuggling into the couch with babyD, listening to her day and playing with her become the essence of happiness. That and a plate of snuggly fitted hot and spicy Keema Samosas and Masala Chai!
PS: Yes, Winter is also the season I switch from my coffee addiction to masala/ginger tea in the evenings.. 🙂
Samosa is a typical Indian snack that has been much loved since ages.The flaky and crispy pastry stuffed with a spicy filling of potato and green peas, chicken or mutton mince is deep fried to golden perfection and looks about ready to burst with all the goodness! Usually served as a snack along with hari chutney and tamarind dip, samosa is one of the most adored snacks in India.
But did you know the quintessential samosa, this simple innocent snack that we claim as our own, is actually NOT??? The samosa has its origin from Central Asia, not South Asia as we think! This ubiquitous little parcel of goodness has traveled far and wide, and somehow the crispiness of these spicy stuffed parcels seemed to have been loved by the Indian palate where it promptly underwent a change in the filling to become completely desi, thereby getting its current identity.
But the world is no longer stranger to this mysterious bundle anymore. Where Emma and Andy had made these famous with their cocktail samosa rendition in the Masterchef Australia, or the numerous Bollywood movies that show “garma garam” (hot) samosas being served and devoured with much gusto, samosas have certainly arrived on the global food scene. Where some bake it in a thicker crumblier crust like the people of Kazakstan, others in Middle East call it sambusak and stuff it with feta, minced meat and spinach, where as the Jews stuff it with mashed chickpeas!!
But for us, samosa is the gorgeous, deep fried, parcel of spicy goodness that oozes with chicken, meat or potato. Many a brain storming sessions and discussions, that experience called “adda” would be incomplete without this ubiquitous and humble Indian snack of samosa and chai.
Over the years though foodies have given the samosa many face lifts. Today we see samosa in its sophisticated cocktail avatar being dished out in high teas and soirees just as easily as in business meetings. Its no longer just a potato filled pastry. Today caterers shape it as potlis, some mould it into crescents, while others even make an envelope of it. The stuffing is as varied as you can imagine..There are also crab meat stuffed samosas that are completely mind blowing!!
No matter what age you are at or what your earnings, this snack remains a favorite with all. And why not!! Imagine biting into a hot, karahi-fried, chutney-coated snack, inhaling in its pure ghee and garam masala scent, munching on spicy, meat/vegetable filling, crunching on a sesame seed, tasting that teasing taste of ginger-garlic … you get the picture, right??
Me?? I bit the samosa bug too!! But instead of going the traditional potato route, I chose the way more delicious and slightly more time taking mutton mince route..and boy Oh boy..am I glad I did!
Imagine slow cooked mutton (kid-goat meat) mince flavored with onions, ginger garlic and peas!! Added to it is tons of spices in the form of garam masala, some sesame seed, coriander and cumin seeds. However what really seals this delicious deal is the warm ghee rub that the meat gets in the end..It simply takes the whole mince to another level and makes you want to keep a chunk of it to eat in wraps/sandwiches/burritos or just by itself with some flaky parathas!!!
The pastry is a tad difficult to master , but its not too difficult. Especially if you have seen it being made. The dough is extremely simple, made of all purpose flour rubbed with oil, flavoured with carom seeds. But it needs to worked on quickly so that the dough doesnt dry out. Once the roti is rolled, it needs to cut into two. Then lift a corner of the semi circle and roll it so that it forms a triangle. Then simply fill it, seal the edges with water, press and seal the pockets. Deep fry in hot oil on medium flame till cooked through and golden brown. Serve hot with dips!!
- For the PASTRY:
- ⅓ cup plain flour (maida)
- ½ tsp melted ghee
- a pinch of carom seeds (ajwain)
- salt to taste
- For the STUFFING:
- Mutton mince (keema) 250 grams
- Green peas - ½ cup (i used frozen peas)
- Onions finely chopped - 2 medium
- Ginger 1 inch, finely grated
- Garlic 6 cloves, finely chopped
- Green chillies 2, finely chopped , deseed if desired.
- Salt to taste
- Red chilli powder 1 teaspoon
- Turmeric powder ¼ teaspoon
- Garam masala powder ½ teaspoon
- Oil 2 tablespoons
- Ghee - 2 tbsp
- Cumin seeds- 1 tbsp
- Fennel seeds - 1 tbsp
- Sesame seeds - ½ tbsp
- Coriander leaf - 2 tbsp
- Mint leaf - 2 tbsp
- Whole spices:
- Clove - 3
- Cardamom - 2
- Cinnamon - 1 inch
- Bayleaf - 1
- Nutmeg - ½ tbsp
- Black Pepper - 6
- FOR THE PASTRY:
- Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
- For the STUFFING:
- Heat oil in a pan, add the whole spices, let them fry till fragrant, then add the cumin, fennel and sesame seeds, fry for 30 secs, add onions and sauté on medium heat for two to three minutes or till light pink. Add green peas. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute. Add mutton mince and salt and sauté for two minutes. Add red chilli powder,salt 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. Add garam masala powder and remove from heat.
- When cool enough to handle, add coriander and mint leaves and mix well.
- Then warm the ghee or clarified butter and pour it over the mince. Using your fingers rub the ghee well into the mince.
- MAKING SAMOSA:
- Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
- Roll out a portion of the dough into 6" x3" diameter circle.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 4 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
Alternately, you can keep the stuffed samosa in the fridge till you need them for frying.