Keema samosa
Keema samosa, from above
Non vegUttar Pradesh

Keema samosa

Spiced mutton mince in a flaky pastry. Ramzan evenings smell like this.

75 minTime
14 gProtein each
mediumSpice
The iftar samosa2 chapters · 1 min read

Make it your way

Grandma's wayMutton keema in flaky pastry.
The original
440kcalsame
14 gproteinsame
2 gfibresame
75minutessame

Keema samosa, iftar style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Ghee3 tbsp, for the dough
Ajwain (carom seeds)½ tsp
Waterabout 1/3 cup
Minced mutton (goat mince, ground goat)300 g keema
Onion1 large, finely chopped
Green peas⅓ cup
Ginger garlic paste2 tsp
Green chilli1, chopped
Garam masala¾ tsp
Red chilli powder (indian red chili powder)¾ tsp
Mint leavesa handful
Coriander leaves (cilantro)2 tbsp
Lemon juice2 tsp
Salt1¼ tsp
Cooking oil (vegetable oil)absorbed from deep frying

Method

4 steps
  1. 1Rub ghee into maida, ajwain and a pinch of salt till it holds when pressed. Knead with water into a stiff dough. Rest 30 minutes.
  2. 2Cook onion till golden, add ginger garlic paste and keema. Cook till no pink remains and dry. Add peas, spices, herbs and lemon.
  3. 3Roll the dough, cut in half, form cones, fill and seal.
  4. 4Fry on low medium heat for 10 to 12 minutes until golden and blistered.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Keema samosa: a bread or rice, a side, something to drink and something sweet.

On the side Badam shorba30 min
On the side Kaddu ki sabzi30 min
To drink Sharbat e mohabbat8 min
To drink Thandai30 min
Something sweet Phirni45 min
Sign up to send it to your cook