Keema Samosa makes wonderful snack for a cold/rainy day, adds flavour & taste to the classic samosa, much to the liking of non-vegetarians. Easy to prepare and can be stored for a day.
Serves – Makes 25 samosas
Ingredients for preparing Keema Samosa
For Cover Dough:
- Samosa patti – 25
- Wheat flour – ½ cup
- Water – as required
For Filling:
- Kheema/minced meat – 250 gm
- Onion – 2 medium (chopped)
- Ginger paste – ½ tsp
- Garlic paste – ½ tsp
- Red chilly powder – ½ tsp
- Whole cumin seeds – ½ tsp
- Garam masala – ½ tsp
- Coriander leaves – ½ cup
- Salt – to taste
- Oil – for deep fry
- Water – as required
Procedure for preparing Keema Samosa
For Cover
Make a flour paste by adding wheat flour and water, consistency should be thin. Keep aside.
For Filling
In a big vessel put all the ingredients except oil and coriander and mix them well.
Now put it on fire, cook it till minced meat gets tender and water evaporates. Keep aside to room temperature.
Take one samosa patti and make a pocket at one end.
Fill it with minced meat which is prepared earlier and seal the third (top) edge by applying a flour paste in it.
Fill the rest of the samosa by same method.
Deep fry these raw samosas in a medium flame till it becomes crispy and golden brown in colour.
Serve hot with tomato ketchup, dhaniya pudina chutney or cut the samosa in middle and squeeze a few lemon drops on it.