29/06/2013

Mutton Keema Samosa

Well, this is my family's favorite dish. This was a special dish that was prepared by my mother usually on Sunday's for breakfast. We used to wait for this day. I really miss those days :(

This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well.

NOTE :  
  • Can use minced chicken or any other vegetable instead minced mutton.
  • Can add green chilies as per your taste.
  • Until you deep fry the samosas, keep it covered to avoid drying.
  • You can freeze the samosas or keep in the fridge if you are using them later.
  • Instead of making the cones using dough one can also use readymade samosa strips / samosa patti. Dampen slightly and place a portion of stuffing and fold into a triangle shape.
  • Can add corn flour to make the gravy thick and to prevent it from having any water content. If the gravy is already thick without adding corn flour then avoid step 9.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Time : 25 Minutes

Yield : 4 servings

Mutton Keema Samosa
Mutton Keema Samosa

Ingredients:

For Stuffing :

To Be Chopped :
Garlic
5 cloves finely chopped
Ginger
1 inch finely chopped
Onion
finely chopped
Tomato
1/2 finely chopped
Green Chilies
3-4 finely chopped
Coriander Leaves
little finely chopped

Others:
Oil2 tbsp
Waterlittle
Saltas needed
Garam Masala Powder2 tbsp
Red Chilly Powder2 tbsp
Garam Masala Powder2 tbsp
Red Chilly Powder2 tbsp
Garam Masala Powder2 tbsp
Cumin Powder1/2 tbsp
Coriander  Powder1/2 tbsp
Corn Flour1 tbsp ( diluted in water)
Minced Mutton / Mutton Keema250 grams
Clean Keema and drain well

For The Dough :

All Purpose Flour / Maida
2 Cups
Salt
as needed
Oil
2 tbsp

Method :

  1. Sieve all purpose flour with salt. Add oil and sufficient water and knead for 5-7 mints into a stiff yet smooth dough. Keep covered with a wet cloth / closed container  for half an hour.
  2. Meanwhile, heat oil in a cooker.
  3. Add onions and salt, saute until they turn to brown.
  4. Add tomato, garlic,ginger, green chilies and fry for few seconds.
  5. Now add red chilly powder, garam masala powder, cumin powder, coriander powder and salt. Mix well
  6. Now it's time to add cleaned mutton keema and little water. Fry for some time.
  7. Close cooker lid and wait for 2 whistles.
  8. On cooling, open the lid and check if gravy is thick. 
  9. If the gravy is not thick and has water content then add corn flour and bring it to a boil.
  10. When it cools, start to make samosa cones.
  11. To make samosa cones, divide dough into sixteen equal portions and make a ball out of them.
  12. Roll out into oval / chapathi shapes. Cut into half and apply water on the straight edge.
  13. Now make a cone by joining along the straight edges by overlapping them.
  14. Close the cone and seal it properly until you finish making all the samosas.
  15. Heat sufficient oil in a pan / Kadai and fry samosas till golden crisp.
  16. Drain onto an absorbent paper and serve hot with mint chutney or ketchup.

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