| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
people
|
Ingredients
For Samosa
For the filling
Ingredients
For Samosa
For the filling
|
|
Instructions
- Add mutton mince, turmeric powder, coriander powder, cumin powder, red chilli powder, and ghee into a medium-sized bowl and mix everything.
- Transfer the keema mixture to a heavy-bottomed pan, and sauté the mixture on medium flame.
- Keep on doing it for 3-4 minutes, breaking the lumps and smoothening them.
- Add chopped onion, mint leaves, and coriander leaves, and mix thoroughly.
- Allow it to cool to room temperature.
- Knead the flour with oil and roll out small balls of dough. Roll rotis and cut each in half.
- Create cone shapes out of the dough sheets and fill them with a spoonful of the prepared keema mixture.
- Press the edges, fold the opening, and seal the edges with the water & milk mixture.
- Heat oil in a kadhai.
- Put the samosas into the hot oil carefully and deep-fry until they turn golden brown.
- Serve immediately with tomato ketchup, yoghurt dip, or chutneys.
Recipe Notes
Tips
- You may tweak the recipe by adding vegetables to the keema.
- You may find it referred to as a mutton keema patti samosa in many Indian cookbooks.
- You can also bake the samosas instead of deep-frying them to ensure a healthier Ramzan snack during Iftar.
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