Keema Samosa

Ingredients

• 250 grams mutton mince (keema)
• ½ cup refined flour (maida) 
• Salt to taste
• 2 tablespoons ghee
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon chopped garlic
• 1 inch ginger, finely chopped
• 1 medium onion, finely chopped
• 1-2 green chillies, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• Oil for deep-frying
• ¼ cup green peas
• 1 tablespoon chopped fresh coriander leaves

Method

1. Take flour in a bowl. Add salt, 1 tablespoon ghee, carom seeds and sufficient water and knead into a stiff dough. Set aside for 15-20 minutes.
2. Heat remaining ghee in a pressure cooker. Add cumin seeds and when it changes colour, add garlic and ginger and sauté till garlic turns golden brown.
3. Add onion and sauté till translucent. Add green chillies and sauté for 30 seconds. Add chilli powder, cumin powder and coriander powder and sauté for 30 seconds. 
4. Add mutton mince, mix and sauté for 1-2 minutes. Add garam masala powder, salt and mix well. 
5. Add ½ cup water, mix, cover and pressure cook till 3-4 whistles are released. Open the lid till excess air is released, transfer in a bowl and cool.
6. Divide the dough into equal portions. Roll out each portion into semi-thick oval sheet and halve. 
7. Heat sufficient oil in a kadai. 
8. Add green peas and coriander leaves to cooked mutton mixture and mix well.
9. Apply some water on the edges of each halved sheet and fold into a cone. Fill with some mutton mixture, apply some water on the edges, bring the edges together and seal to make samosas.
10. Deep-fry the samosas in hot oil on medium-low heat till golden brown and crisp. Drain on absorbent paper.
11. Serve hot