Keema Samosa

Keema Samosa

Keema Samosa

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.

Soya mushroom Samosa, Samosa are other recipes that you may like.

If you are looking for more non vegetarian snacks do check Chicken Kathi Roll, Keema Stuffed Aalo Bonda, Keema Sandwich.

How to make Keema Samosa

Ingredients

For wrap
All purpose flour (maida) 2 cup
Melted clarified (ghee) 3 table spoon
Salt to taste
Carom seeds (ajwain) ¼ tea spoon

For stuffing

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
Cloves (laung) 3-4
Cinnamon (dalchini) 1″
Black pepper (kali mirch) 5-6
Cumin (jeera) seeds ½ tea spoon
Whole red chilli ( lal mirch) 2
Mace ½ tea spoon

Method

For Cover

  • 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.

For Stuffing

  • 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.

To Proceed

  • 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.

Tip

  • For making it crispy, fry it on low temperature. This may take little more time for cooking, but the samosa will be crisper.

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Keema Samosa
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