KEEMA SAMOSA | MUTTON SAMOSA RECIPE | CRISPY KEEMA SAMOSA RECIPE

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KEEMA SAMOSA | MUTTON SAMOSA RECIPE | CRISPY KEEMA SAMOSA RECIPE

Keema Samosa | Mutton Samosa Recipe | Crispy Keema Samosa Recipe | Mutton Keema Samosa | Make Mutton Samosa at Home | How to Make Mutton Samosa | Samosa Recipe

Ingredients for Keema Samosa:
(Makes around 20 samosas)

– Mutton Keema – 500 gms (lamb or goat meat mince)
– Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
– Onion, fine chopped- 2 medium (150 gms)
– Ginger, fine chopped- 3 tsp
– Garlic, fine chopped- 3 tsp
– Green chillies, fine chopped- 4
– Coriander leaves, chopped- 5-6 tbsp

Spice Powders:
– Turmeric Powder- 1/2 tsp
– Red Chilli Powder- 2 tsp
– Coriander Powder- 2 tsp
– Garam Masala Powder- 1.5 tsp

Other Ingredients:

– Refined Oil- 3 tbsp
– Salt- 1 tsp
– Flour paste (2 tbsp flour + 3 tbsp water)

Preparation:
– Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
– Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
– Make the flour paste used for sealing, just before making the samosas.

Process:

Keema filling-
– To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and add the chopped onions.
– Fry on medium heat for 5 mins till light brown.
– Add the chopped ginger and garlic and give a mix.
– Fry for 1-2 mins on medium heat.
– Add the chopped green chillies, give a mix and continue frying for 30 secs.
– Now add the mutton mince (keema) and fry on high heat for 3-4 mins till the colour changes and the water has mostly dried up.
– Add all the spice powders and salt, give a mix and fry on medium heat for around 3-4 mins till oil separates.
– Now add 75 ml water, give a mix and cook on low heat for around 20 mins till meat is tender. Remove the lid and give a mix midway.
– After 20 mins, remove lid and garnish with chopped coriander leaves.
– Give a mix and fry it till absolutely dry.
– Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the Samosas:
– Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of keema filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
– Repeat for all the samosas. Set aside on a plate.

Frying the Samosas:
– Heat oil in a flat pan/kadai or skillet till medium hot.
– Drop the samosas one by one (around 5-6) to not crowd the pan.
– Keep turning the samosas to uniformly fry them.
– Fry on medium heat for 8-10 mins till golden in colour.
– Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

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