Samosa is a beloved snack of India. Its versatility has contributed towards its enduring popularity all over the country. It is a light, crispy deep-fried snack stuffed with a mouth-watering filling. The filling can be both vegetarian and non-vegetarian, according to choice. Here, I have given the recipe of Keema Samosa, which is an integral part of Hyderabadi cuisine, and is frequently served as a starter in functions and weddings of Hyderabad. The filling contains minced meat (keema) along with chopped onions (pyaaz) and tomato (tamatar). This minced mutton is cooked in a fiery spice (masala) mixture. Red chillies (lal mirch) used in this is the star ingredient. The red-hot chillies give an intense flavour to the filling. The mutton is cooked properly in this masala mixture, and topped with chopped coriander (dhaniya) leaves for a fresh touch. Chicken can also be used instead of mutton.
For the samosa wrap, all-purpose flour (maida) has been combined with clarified butter (ghee) to prepare soft dough. The dough is kneaded well and folded into a cone-like shape, with the help of water. The stuffing is placed in the centre and the samosa is sealed, by gently pressing with water. They are then carefully deep-fried on medium flame, until they turn golden-brown. I like my samosa to be crispy, so I make it a point to fry the samosa on a low flame. Keema Samosas taste well with tomato sauce and green chutney, and are like the jewel in the crown of starters.
How to make Keema Samosa
|All purpose flour (maida)||2 cup|
|Melted clarified (ghee)||3 table spoon|
|Carom seeds (ajwain)||¼ tea spoon|
|Minced meat (keema)||200 gm|
|Medium onions (payaj) chopped||2 big|
|Green Chillies (hari mirch) Chopped||2 table spoon|
|Tomatoes (tamatar) chopped||1 big|
|Ginger (adrakh) paste||1 table spoon|
|Garlic (lahsan) paste||1 table spoon|
|Salt (namak)||to taste|
|Coriander leaves (Hara dhaniya) chopped||½ cup|
|Dried Fenugreek leaves (Kasoori methi) chopped||2 tea spoon|
|Turmeric powder||½ tea spoon|
|Vegetable oil||2 table spoon|
Spices to be ground
|Brown Cardamom (Moti elaichi)||1|
|Black pepper (kali mirch)||5-6|
|Cumin (jeera) seeds||½ tea spoon|
|Whole red chilli ( lal mirch)||2|
|Mace||½ tea spoon|
- 1. Mix salt and carom seeds in the flour. Add hot ghee in it and make hard dough by adding enough water.
- 2. Cover it with moist muslin cloth and keep aside for 15 minutes.
- 1. Take cardamoms, cloves, cinnamon, black pepper, cumin seeds, red chilli, mace and in a jar and grind these well and keep aside.
- 2. Add minced mutton to another vessel and wash lightly, drain with help of a strainer and keep aside.
- 3. In a non stick vessel, heat vegetable oil. Add onion, ginger garlic paste and sauté well.
- 4. Now add turmeric powder, tomato and green chillies and cook it for 5 – 7 minutes.
- 5. Add the prepared spices powder and salt and stir well.
- 6. Once the spices start giving out oil, add minced mutton and cook it well for 20 minutes
- 7. or till it is done (If required add little water).
- 8. Now add dried fenugreek leaves and coriander leaves. Stir well.
- 9. Remove it from flame and let it cool completely.
- 1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
- 2. Cut it into two parts like semi-circle.
- 3. Now take one semi circle and fold it like a cone (Use water while doing so).
- 4. Place a spoon of stuffing in the cone and seal the third side using a drop of water.
- 5. Heat oil in a wok and deep fry till golden brown (fry on a medium flame).
- 6. Serve “Samosa” hot with sauce or chutney.
- For making it crispy, fry it on low temperature. This may take little more time for cooking, but the samosa will be crisper.