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July 30, 2015 || Last updated on February 13, 2019 by Farrukh Aziz 1 Comment

Keema Samosa

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 Samosas are one of the delicacies famous in the month of Ramadan. It is also enjoyed otherwise in any season or occasion.  Its crispness and softness is a treat for people of all ages. There is always a flexibility of trying out various stuffings apart from Keema to make a Samosa.
Best Keema Samosa Recipe

Keema Samosa

INGREDIENTS:
Keema ( minced meat)                                   250 gms
Samosa patti                                                   18 – 20 nos (I used Switz brand patti)
Spring onions                                                  1¼ cup chopped
Onion                                                              1 medium(chopped)
Garam masala                                                1 tsp
Coriander powder                                           1 tsp
Turmeric                                                         ½ tsp
Red chili powder                                             1 tsp
Ginger garlic paste                                          2 tsp
Salt                                                                  As per taste
Lemon juice                                                    1 tsp
Green chili                                                       1 (chopped) —– Optional (Only if you prefer hot)
Charcoal                                                         1 pc
Ghee                                                               1 tsp
Oil                                                                    2 tbsp + for deep frying
Coriander leaves                                             2 tbsp (Chopped)
Flour paste – A mixture of APF(All purpose flour) and water
Best Keema Samosa

Keema Samosa

 

METHOD :-
In a heavy bottom pan, heat oil. Add onion, fry well till light golden brown.

Add minced meat and all the dry masala powders, salt, little water and cook well till done. All water should be dried up.

Add chopped coriander leaves, lemon juice.  Mix and take it off the stove.  Let it cool.

Mix the spring onion with the minced meat.   Make a well in the center of the mixture.

Heat the charcoal till read hot.  Place a small steel bowl in the center of the mixture.

Put the heated charcoal in the steel bowl and pour 1 tsp of ghee over it to create smoke.  Immediately, cover it with a tight lid to allow the smoke to penetrate in the mixture.  Let it stand for 15 mins.

Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle.  

Seal the edges using a flour paste.  Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.

Repeat the same procedure till all the mixture is used up.

Heat oil in a kadhai.  Once oil gets hot, reduce the heat to medium-high and fry the samosas well till crisp and golden brown.  Do not fry on high heat to avoid burning of the samosas.
Serve hot with green coriander and mint chutney or simply with tomato sauce.

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Filed Under: Appetizers/Starters, Breakfast Recipes, Eid Recipes, How To Make, Iftar recipes, Mutton Recipes, Non Vegetarian recipes, Snacks Recipes Tagged With: How to make Keema Samosas, Keema Samosa, Meat Spring onion samosa, Recipe for Mutton Keema Samosa, Recipe for Mutton Keema Spring onion Samosa

Reader Interactions

Comments

  1. Finla says

    October 11, 2013 at 6:20 pm

    These look so good. Have not had samosas for a while. I should make them once but i know mine won't look perfect as these one.

    Reply

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