Kill Those Evening Hunger Pangs With Delicious Easy Keema Samosa Recipe

Ingredients

• 3 tablespoons of all-purpose flour (maida)
• 2-3 tablespoons of lime juice
• 2 tablespoons of vegetable oil
• 1-2 finely chopped onions
• ½ tablespoon of ginger garlic paste
• ½ teaspoon of coriander powder
• ¼ teaspoon of turmeric powder
• 1 ½ teaspoon of red chilli powder
• 2-3 finely chopped green chillies
• ½ cup of tomato puree
• 2 cups of minced mutton
• ½ teaspoon of garam masala
• salt to taste.

Step

1. Step 1:

   Start by making dough from all-purpose flour (maida). Add maida, lime juice, water in a bowl and knead all together to form a soft dough.

2. Step 2:

   Cover your dough with a damp cloth and keep aside for about 30 minutes.

3. Step 3:

   To prepare the filling. Place a wok on the stove on medium flame and add oil. Once the oil is hot enough, add green chillies, onions and sauté it well.

4. Step 4:

   After a minute add ginger garlic paste, coriander powder, turmeric powder, red chilli powder and stir well for 5 minutes.

5. Step 5:

   Then add tomato puree. Keep scraping the bottom of the pan so that the mixture doesn’t stick. Cook the mixture for another 5-7 minutes.

6. Step 6:

   Once done, add minced meat and mix well with the masala. Cover the wok with a lid and let it all cook well.

7. Step 7:

   After 10 minutes, remove the lid and allow the mixture to dry.

8. Step 8:

   Lastly, add salt and garam masala. Stir for another 2 minutes and remove from heat. Your filling is ready.

9. Step 9:

   To make samosa, take a lemon-sized ball from the dough and roll it into a small, thin chapatti.

10. Step 10:

    Make a cone of the chapatti by joining two ends together and place 1 ½ tablespoon of filling in the centre. Stick the bottom, using water. Make all the other samosas with the same process.

11. Step 11:

    Place another wok on stove, add oil and heat it on high flame.

12. Step 12:

    Place 5-6 samosas and fry them for about 3-4 minutes until they turn crisp.

13. Step 13:

    Serve hot with green chutney or the sauce of your choice.