Kheema Samosas

Go Back   UNP > Chit-Chat > Gapp-Shapp > Recipes

UNP Register


Old 28-Sep-2015
Miss Alone
Kheema Samosas

Refined flour (maida) 2 cups
Margarine 2 tablespoons
Salt to taste
Oil to deep fry
Mutton mince (keema) 250 grams
Oil 2 tablespoons
Onions finely chopped2 medium
Ginger finely chopped1 inch pieces
Garlic finely chopped4-5 cloves
Green chillies finely chopped2
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Spring onion greens finely chopped 3-4


Step 1
Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.

Step 2
Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.

Step 3
Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.

Step 4
Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.

Step 5
When cool, add spring onion greens and mix well.

Step 6
To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.

Step 7
Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney or tomato ketchup.

Old 28-Sep-2015
Re: Kheema Samosas

Post New Thread  Reply

« Tips & tricks of the kitchen | How to Whip Cream »
Quick Register
User Name:
Human Verification