Name: KEEMA SAMOSAS recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Mutton mince .... 250 gms; Onions ................. 2 sliced; Ginger paste....... 1 tsp; Garlic paste ......... 1 tsp; Green chillies ... 1-2; Turmeric powder.... 1/4 tsp; Coriander powder ... 1/2 tsp; Cumin powder ...... 1/2 tsp; Garam masala ........ 1/2 tsp; Red chilli powder .... 1/4 tsp; Salt ................ to taste; Oil.; Coriander leaves.; Potato ........ 1 small. ( boiled ); (For the dough:); White flour/maida ...... 2-3 cups; Oil.......................... 2 -3 tbsp; Salt ................... to taste; Ajwain or caraway seeds ..... 1/2 tsp

Ingredients Serving: 6

Mutton mince .... 250 gms
Onions ................. 2 sliced
Ginger paste....... 1 tsp
Garlic paste ......... 1 tsp
Green chillies ... 1-2
Turmeric powder.... 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ...... 1/2 tsp
Garam masala ........ 1/2 tsp
Red chilli powder .... 1/4 tsp
Salt ................ to taste
Oil.
Coriander leaves.
Potato ........ 1 small. ( boiled )
(For the dough:)
White flour/maida ...... 2-3 cups
Oil.......................... 2 -3 tbsp
Salt ................... to taste
Ajwain or caraway seeds ..... 1/2 tsp

Instructions

Take the flour in a plate or bowl. Add salt, ajwain and a little oil.
Knead the dough adding water little by little and set aside.
To prepare keema filling heat oil in a pan and fry the onions till golden brown. Add the ginger garlic paste and green chillies. 3. Add the masalas and salt.
Now add the keema, masalas and salt. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.
Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.
To make samosas roll out a small quantity of dough. Cut it into two.
Make a cone shape and fill with the keema mixture.
Apply water to the edges with your fingers and seal the samosa.
Deep fry the samosas and serve with mint chutney / sauce.

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