Nothing beats the traditional snacks when it comes to hosting guests at your house-parties. Samosa is one of the favourite Indian snacks that you can’t resist as you pass the stall while taking a stroll or when offered to when you visit someone. With an added twist to the modest samosa, we have a perfect dish for you – Mutton Keema Samosa that you can try at home and win the hearts of your guests. Take a look at the following recipe to learn it all!
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| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
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- 250 gms all-purpose flour
- 1 egg
- 1 tbsp Milk
- oil as needed
- water as needed
- 500 gms mutton keema lamb or goat
- 1 tbsp hung curd
- 1 tbsp oil
- 2 Bay leaves
- 4 cloves
- 1 tsp fennel seeds
- 1 cinnamon stick
- ½ cup onions finely chopped
- 3 garlic cloves finely chopped
- 1- inch ginger finely chopped
- 1 Green Chilli large finely chopped
- ½ tsp turmeric powder
- ½ tsp Cumin Powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 tbsp garam masala
- ¼ cup Coriander leaves chopped
- salt to taste
Ingredients
For samosa:
For filling:
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- In a pan, heat oil over a medium-high flame and add bay leaves, cloves, fennel seeds and cinnamon stick. Sauté for about a minute or until fragrant and add onions. Stir fry for about 3-4 minutes until soft and translucent and add garlic, ginger and green chillies. Cook for another minute and add turmeric, cumin, coriander and red chilli powder and stir-fry for a minute more.
- Add the mutton keema, curd, salt and cook while stirring continuously for about 6-8 minutes until browned. Then add garam masala and chopped coriander leaves to this mixture. Cook for 1-2 minutes, switch off the flame and remove bay leaves and cinnamon stick. Let the mixture cool.
- Preheat the oven at 200° C. Meanwhile, knead the flour with oil and roll out small balls. Roll into rotis and cut them into halves. In a small bowl, whisk together egg and milk to prepare the egg wash.
- Make cone shapes out of the halved dough sheets and fill in a spoonful of the keema mixture. Press the edges and fold the opening and brush some egg wash to seal the bottom. Place the samosas on a lined baking tray and brush them with egg wash. Bake for 20-25 minutes until golden and puffed.
- Serve hot with ketchup, yoghurt dip, tamarind and date chutney or mint-coriander chutney as per your convenience.
Recipe Tip
You can also add finely chopped boiled green peas, green beans, carrots or potatoes along with the keema to the mixture.
Share your version of this recipe
Have you tried keema samosa at home? What are the spices that you use to make the samosa delicious? Let us know by sharing your version of the recipe with us.
Frequently Asked Questions
Can I skip the egg wash?
Yes. You can skip the egg wash if you don’t like an egg. Instead, you can use a tablespoon of milk or water to seal the edges.
How can I make the samosa a bit healthy?
Use whole wheat flour with a tablespoon of cornstarch instead of all-purpose flour to make the samosa a bit healthy.