Keema Samosa Recipe | Yummyfoodrecipes.in By, 2017-06-06 Keema Samosa Recipe | Yummyfoodrecipes.in Explore the taste of Keema Samosa Recipe.This snack recipe is prepared by using mutton keema and maida. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 250 gramsMutton, minced,1Onion, finely chopped,2Green Chilies, finely chopped,6Mint Leaves (Pudina), finely chopped,2 tablespoonsCoriander leaves (Dhania), finely chopped,1Bay leaf (tej patta),4Whole Black Pepper Corns, crushed,Saltas required,2cloves Garlic,1/2 inchGinger sliced,Cooking oilfor deep frying, For the dough 1 cupAll Purpose Flour (Maida),2 tablespoonsButter chilled,1/2 teaspoonSalt,Waterto knead, Instructions: Sift flour in a mixing bowl and add chilled butter cubes in the bowl. Rub them gently with hands to mix with the flour and form crumbs. Add salt and gradually start adding water to make a dough andknead well and make a firm dough. Cover it with a cling wrap and refrigerate it. For make the filling Boil around 1-1/2 cups of water and add raw keema, bay leaf, black pepper, salt and ginger garlic and let it boil till the keema is cooked. Once the keema is done, strain the water and collect the cooked keema in a bowl and discard the bay leaf, ginger garlic pieces, black pepper. Once the keema is cool down, add finely chopped onion, green chilies, mint, coriander and a little salt and mix it well and keep it aside. To make Keema Samosa Heat oil in a wok/kadhai and pinch a large ball from the dough and roll out as thin as possible on a dusted floor and cut the rolled dough into long 1.5 inch x 4 inch strips. Take a teaspoon of filling and place it on one end of the strip and fold inwards in a triangular shape. Keep folding from one end to the other and seal the last edge by applying a little water on the folds. Drop a pinch of dough to check whether the oil is hot or not. If the dough ball rises up immediately, the oil is ready. Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden. Transfer them to a kitchen towel to absorb excess oil. Serve Mutton Keema Samosa as a snack with anychutney. Check More Telangana Recipe Meghna Nath
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How to Make Keema Samosa Recipe

How to Make Keema Samosa Recipe

Keema Samosa is a popular roadside snack recipe which is deep fried and delicious. This snack recipe is prepared by using mutton keema and maida. It is ideal for snacks for any occasions. Let’s follow this recipe.

Ingredients

  • 250 gramsMutton, minced
  • 1Onion, finely chopped
  • 2Green Chilies, finely chopped
  • 6Mint Leaves (Pudina), finely chopped
  • 2 tablespoonsCoriander leaves (Dhania), finely chopped
  • 1Bay leaf (tej patta)
  • 4Whole Black Pepper Corns, crushed
  • Saltas required
  • 2cloves Garlic
  • 1/2 inchGinger sliced
  • Cooking oilfor deep frying

For the dough

  • 1 cupAll Purpose Flour (Maida)
  • 2 tablespoonsButter chilled
  • 1/2 teaspoonSalt
  • Waterto knead

Directions

  • Sift flour in a mixing bowl and add chilled butter cubes in the bowl.
  • Rub them gently with hands to mix with the flour and form crumbs.
  • Add salt and gradually start adding water to make a dough andknead well and make a firm dough.
  • Cover it with a cling wrap and refrigerate it.

For make the filling

  • Boil around 1-1/2 cups of water and add raw keema, bay leaf, black pepper, salt and ginger garlic and let it boil till the keema is cooked.
  • Once the keema is done, strain the water and collect the cooked keema in a bowl and discard the bay leaf, ginger garlic pieces, black pepper.
  • Once the keema is cool down, add finely chopped onion, green chilies, mint, coriander and a little salt and mix it well and keep it aside.

To make Keema Samosa

  • Heat oil in a wok/kadhai and pinch a large ball from the dough and roll out as thin as possible on a dusted floor and cut the rolled dough into long 1.5 inch x 4 inch strips.
  • Take a teaspoon of filling and place it on one end of the strip and fold inwards in a triangular shape.
  • Keep folding from one end to the other and seal the last edge by applying a little water on the folds.
  • Drop a pinch of dough to check whether the oil is hot or not. If the dough ball rises up immediately, the oil is ready.
  • Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.
  • Transfer them to a kitchen towel to absorb excess oil.
  • Serve Mutton Keema Samosa as a snack with anychutney.

Check More Telangana Recipe

Meghna Nath

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