- Cook Time30 min
- YieldServes 10
- 200g minced mutton
- 2 teaspoon Ginger garlic paste
- 1 ½ teaspoon Thillai’s Garam Masala powder
- 2 tablespoon mint leaves
- 4 Green chillies
- 1 cup refined oil
- 3 cups all-purpose flour
- 2 tablespoons coriander leaves
- 1 Onion
- 1 tablespoon yoghurt (curd)
- salt as required
Prepare the dough for Keema Samosa
Take a dough kneading plate and knead a stiff dough with 3 cup of all-purpose flour, 4 tablespoons of oil and salt. Let it rest for 40-50 minutes. Then, make 20 medium-sized balls of this dough.
Roll dough balls into chapatis
Take a dough ball, and roll into a thin chapati of it. Put a tawa on medium flame and let it heat. Once the tawa is hot enough, roast the chapatis from one side only. Make all the chapatis in the same way. Now, cut each chapati into two pieces like a half-moon and keep them covered.
Make flour paste and cook minced mutton for filling
Using a little water make a thick paste of 2 tablespoons maida and keep aside. Heat oil in a frying pan and fry the 1 chopped onion, 4 Green chillies and 2 teaspoon of ginger garlic paste. Now add the 200g minced mutton along with salt to taste and cook on a low flame till done.
Finally, add the Thillai’s Garam Masala powder, 1 tablespoon yoghurt, 2 tablespoon chopped coriander and 2 tablespoon mint leaves and cook for some more time. Remove from the flame and let the mixture cool.
Stuff the minced meat filling in half chapati
Make a cone of each half chappati and fill with the mince, then seal the edges with the flour paste. Make samosas with the rest of the chappatis in the above manner.
Fry the Keema Samosa an serve hot
Now, put a skillet or kadhai over medium flame and heat oil in it. When the oil is hot enough, deep fry the Keemas Samosas till golden brown.
Serve hot with pudina chutney.
Now tasty Keema Samosa is ready to serve.