Kheema Samosas Recipe - Delicious Samosas made of refined flour with spicy keema filling.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : FOR COVERING(कवरिंग के लिए), Refined flour (maida)(मैदा)

Cuisine : Hyderabadi

Course : Snack

Kheema Samosas

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Kheema Samosas checkout Three Cheese Samosa , Open Cheese Samosa , Patti Samosa , Paneer Moongdal Samosa . You can also find more Snack recipes like Bombay Sandwich, Chilli Cheese Hot Dog, Chicken Popcorn, Baingan Pudina Rolls. Or try out these recipes from Hyderabadi Cuisine like Dabba Ghosht, Tetuler Chaatni, Taftan, Vegetable Seekh Kabab.

Kheema Samosas Recipe - How to make Kheema Samosas

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Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • FOR COVERING

  • Refined flour (maida) 2 cups

  • Margarine 2 tablespoons

  • Salt to taste

  • Oil to deep fry

  • Stuffing

  • Mutton mince (keema) 250 grams

  • Oil 2 tablespoons

  • Onions finely chopped2 medium

  • Ginger finely chopped1 inch pieces

  • Garlic finely chopped4-5 cloves

  • Green chillies finely chopped2

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Spring onion greens finely chopped3-4

Method

Step 1

Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.

Step 2

Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.

Step 3

Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.

Step 4

Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.

Step 5

When cool, add spring onion greens and mix well.

Step 6

To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.

Step 7

Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney or tomato ketchup.

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