How to make Keema Aloo Samosa - Samosas stuffed with a spicy mutton mince and potato mixture.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mutton Mince, Refined Flour
Cuisine : Indian
Course : Snacks and Starters
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Keema Aloo Samosa checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Junglee Chicken Sandwich, Patoli, Paneer Frankie, Carrot Cake.
Keema Aloo Samosa Recipe Card
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Aloo Samosa Recipe
Mutton Mince 300 grams
Refined Flour soaked in water 1/2 cup
Refined flour (maida) 1 cup
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Salt to taste
Ghee 2 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Broken cashewnuts 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds. When they begin to change colour, drain and add potatoes and mutton mince and mix well. Add salt and mix well. Add 2-3 tbsps water and mix again. Cover and cook for 10-15 minutes.
Step 2
Combine refined flour, salt and ghee in a bowl. Add sufficient water and knead into a stiff dough.
Step 3
Divide dough into small portions, shape them into balls. Roll out each ball into oval shaped puri and halve each.
Step 4
Add turmeric powder, red chilli powder and garam masala powder to the mutton and mix well. Cook till the mutton is done. Transfer onto a plate, add cashewnuts and mix well. Cool down to room temperature.
Step 5
Dampen the edges of each halved puri with water and shape into a cone, stuff with some of the mutton-potato mixture and seal the edges to make samose.
Step 6
Place the prepared samose in the air fryer basket and fit it into the air fryer. Fry at 180°C for 10 minutes or till golden and crisp.
Step 7
Arrange on a serving platter and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.