Keema Samosa
 
Prep time
Cook time
Total time
 
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
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 5-6
Ingredients
  • 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
Instructions
  1. FOR THE PASTRY:
  2. 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.
  3. For the STUFFING:
  4. 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.
  5. When cool enough to handle, add coriander and mint leaves and mix well.
  6. Then warm the ghee or clarified butter and pour it over the mince. Using your fingers rub the ghee well into the mince.
  7. MAKING SAMOSA:
  8. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
  9. Roll out a portion of the dough into 6" x3" diameter circle.
  10. Cut the oval horizontally into 2 equal portions using a knife.
  11. Take a portion and join the edges to make a cone.
  12. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
  13. Repeat with the remaining dough and stuffing to make 4 more samosas.
  14. 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.
Notes
You can keep the dough and the filling ready before heand and simply roll it out and fry when needed.
Alternately, you can keep the stuffed samosa in the fridge till you need them for frying.
Recipe by La Petit Chef at http://lapetitchef.in/2015/10/keema-samosa.html