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

This is an exclusive website recipe.

Main Ingredients : FOR COVERING, Refined flour (maida)

Cuisine : Hyderabadi

Course : Snack

Kheema Samosas

Kheema Samosas Recipe - How to make Kheema Samosas


Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium



  • 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


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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