All of us are enjoying the rainy. In monsoon, most of us like to eat spicy and hot delicacies such as pakoda, Keema Samosas and many more. In this write up, I am going to mention the recipe for Keema Samosas. Prepare it at home and serve to your family members or loved ones.
- Coriander leaves chopped 2 tbsps
- Garlic – a few flakes
- Garam masala 1 ½ tsp
- Green chilies cut fine 4 nos
- Mutton mince ½ kg.
- Mint leaves chopped 2 tbsps
- Maida 300 gms
- Onion finely chopped 1 no
- Oil for frying
- Singer 1″ piece
- Salt to taste To taste
- Thick curd 1 tbsp
- Prepare a stiff dough by mixing maida with salt and 4 tablespoons oil. Now prepare 20 medium sized balls from the mida dough.
- Prepare chappatis of the balls on the pastry board using roller. Roast the chappatis on a single side on the heated tava.
- Use all the 20 maida dough balls for preparing chappatis.
- Prepare two pieces of each chappati by cutting equally and cover them.
- Make a thick paste using 2 tablespoons maida and a little water and place aside. In addition, prepare a paste of garlic and ginger.
- Heat oil in a frying pan and fry the paste of garlic and ginger with chillies and onions.
- Add the salt and mince meat and cook it on a low flame.
- When it comes to done, add the curd, coriander, garam masala and meant leaves. Cook for a few minutes.
- Let it cool after removing from the flame
- Prepare a cone using each half chappati and fill it with the mince.
- Use the flour paste to seal the edges.
- In the same way, use all the halves chappatis to make samosas.
- Fry the prepared samosas in the heated oil and wait till they become golden brown.
- Serve hot with pudina or tomato chutney.