How to make Keema Samosa -
Aloo and other veggies are replaced by chicken keema in this unique samosa recipe. The result is magnificent. It’s delectably tasty, authentic and the aroma is what makes this dish special
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Refined flour dough
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Keema Samosa checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Sprout Canapes Spicy Caribbean Chicken Skewers Fried Idli With Sichuan Sauce Chana Dalwada
Keema Samosa Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Keema Samosa Recipe
Mutton mince (keema) 1 cup
Refined flour dough as required
Salt to taste
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Garlic , chopped 1 teaspoon
Ginger , finely chopped 1 teaspoon
Onion , finely chopped 1 medium
Green chillies , finely chopped 1 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Oil to deep fry
Green peas , blanched 3 tablespoons
Fresh coriander leaves , chopped 1 tablespoon
Method
Step 1
Heat 1 tablespoon ghee in a pressure cooker, add cumin seeds and when it changes colour, add garlic and ginger, mix and sauté till garlic turns golden brown.
Step 2
Add onion, mix and sauté till onion turns golden. Add green chillies, mix and sauté for 30 seconds. Add red chilli powder, cumin powder and coriander powder, mix and sauté for 30 seconds.
Step 3
Add mutton mince, mix and sauté for 1-2 minutes. Add garam masala powder and salt and mix well.
Step 4
Add 2-3 tablespoons water, mix, cover and pressure cook till 3-4 whistles are released. Open the lid when the pressure has settled and transfer the mince mixture into a bowl and let it cool down to room temperature.
Step 5
Divide the dough into equal portions. Roll out each portion into semi-thick oval sheet and halve.
Step 6
Heat sufficient oil in a kadai.
Step 7
Add green peas and coriander leaves to cooked mutton mixture and mix well.
Step 8
Apply some water on the edges of each halved sheet and shape into a cone. Stuff with some mince mixture, apply some water on the edges, bring the edges together and seal to make samosas.
Step 9
Slide the samosas into hot oil and deep-fry, on medium-low heat, till golden brown and crisp. Drain on absorbent paper.
Step 10
Arrange them on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
