How to Make Keema Samosa Recipe

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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.

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