Non Veg, Ramadan Special, Snacks

Keeme Ke Samose | Minced Meat Samosa Recipe

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Keeme Ke Samose
Keeme Ke Samose

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Yield: 42 samosa

Duration: 50 mins

Ingredients for Keeme ke Samose

For 42 samosa Patti
Wheat flour200 gms
Wateras required for the dough
Salt1/4 Tsp
For stuffing-
Keema / Mutton mince250 gms
Moong Dal1/2 cup
Onion (finely chopped)1 large
Green chillies3-4 or as per taste
Mint leaves (chopped)2-3 Tbsp
Salt1/2 tsp while roasting keema, for samosa stuffing as per your taste
Red chilli flakes1 Tsp or as per taste
Ginger garlic paste1 Tsp
Garam masala powder / all spice powder1/2 Tsp or as per taste
Roasted cumin powder1 Tsp
Fennel seeds 1/2 Tsp
Chaat masala1 Tsp
OilFor deep-frying
Slurrywheat flour + Water

Method for Keeme ke Samose

  • Wash and soak moong dal in water for at least two hours. After two hours, strain all the water and keep dal aside.

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  • Knead the wheat flour/atta with water and salt to prepare a tight dough. Cover it with a cloth, keep it aside.

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  • Start making balls of equal size (prepare an even number of balls) to prepare a regular size chapati.
  • Now take two balls, grease one ball with oil. Coat another one with wheat flour.

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  • Place one ball on another, flatten both the balls.

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  • Start preparing chapati.

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  • Heat a griddle/ tawa, place chapati on it. Keep it on medium to high flame.

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  • When roti is cooked partially from one side, flip the roti. (Desloratadine) drug information & product resources from MPR including dosage information, educational materials, & patient assistance.

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  • You will start seeing that both the layers of roti will start separating from each other. (Don’t cook roti chapati fully from both the sides, as we will prepare samosa from these.)

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  • Repeat same steps for remaining balls of dough.
  • Keep all the roomali rotis covered with a cloth, do not allow them to dry.
  • In a pan, cook keema with ginger garlic paste and salt, let the keema free from all the moisture. (No need of oil for this.)

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  • In a mixing bowl, take keema mix, moong dal, chopped onion, chopped green chillies, chopped mint leaves, red chilli flakes, all spice powder, salt, chaat masala, roasted cumin powder, and fennel seeds. Mix everything well.

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  • Prepare a medium consistency slurry of flour and water.
  • Now, start cutting each chapati in four equal parts one by one.

  • Prepare samosa by following below pictures. Stick each side with the help of slurry.

  • Stuff samosa with keema stuffing, close it by applying slurry and sticking all the ends.

  • Keep all the samosa covered with a damp cloth.

  • Heat oil for deep frying.

  • When the oil is ready, start frying samosas on medium flame. Medium to low-temperature frying will give you crispy samosa. Fry till golden brown.

  • Serve samosa hot with chutney of your choice.

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