It's a fantabulous choice to have a bite on a Mutton Keema Samosa along with some hot tea after getting drenched in colourful "Holi" water. Yes, why not add more colourful variety to our life on this "Festival of Colour" while having something unique by itself after all it's a samosa but stuffed with mutton keema. The taste which will gain you through a trance of tasteful joy.
Learn how to make it?
Ingredients :
For keema masala :
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250 gms mutton keema (mutton mince)
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1/2 cup chopped onions
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1/2 tbsp ginger-garlic paste
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1/2 tsp turmeric powder
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1/2 tsp red chili powder
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1/2 tsp coriander powder
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salt to taste
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1 tsp mustard seeds
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For Samosa :
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250 gms maida (all purpose flour)
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salt to taste
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1 tbsp onion seeds
Method :
To prepare dough :
Combine all purpose flour, salt and cumin seeds in a mixing bowl. Knead it to a smooth dough adding water and few drops of oil. Cover it and keep aside for 1-2 hours.
To Prepare the keema masala :
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Wash the mutton mince (keema) and drain the water. Heat oil in a kadhai and tamper mustard seeds. Add chopped onions and fry for 2 mins.
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Add ginger-garlic paste, turmeric powder, red chili powder and coriander powder. Mix all and add mutton mince. Add salt to taste and cook it covered on low flame for 25-30 mins. Stir it frequently. Remove from the heat and keep aside.
To prepare samosa :
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Divide the dough into lemon-sized balls. Flatten each ball and roll out to make a thin disc. Cut each disc into half.
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Fold the disc into a cone shape and put 1/2 tbsp of keema filling in the middle. Enclose the filling by brushing little oil on the edges. Pinch the loose edges with your forefinger and thumb to seal.
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Heat the oil in a kadhai and deep fry the samosa until golden brown. Remove from the heat and drain the excess oil using absorbent paper.
Serve it hot with mint chutney or chili sauce!
And get into trance!
Image source: online resources
Recipe adapted from online resources.
Ohhhhhh, be careful while biting, it's hot!
(AW:Samrat Biswas)
