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Open Keema Samosa

These samosas are open, they are baked and most of all, they are delicious This is a Sanjeev Kapoor exclusive recipe.

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Open Keema Samosa

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Main Ingredients Mutton mince (keema), Samosa patti
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Open Keema Samosa

  • 100 grams Mutton mince (keema)
  • 4 Samosa patti
  • 1 Egg
  • 1 1/2 tabl for drizzling Oil
  • 1/2 teaspoon Cumin seeds
  • 1-2 Green chillies chopped
  • 2 small onions chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 Large tomato chopped
  • 2 tablespoons Tata Sampann Meat Masala
  • to taste Salt
  • 2 teaspoons Lemon juice
  • 8-10 Fresh mint leaves chopped
  • 2 tablespoons Fresh coriander leaves chopped

Method

  1. Cut samosa pattis into 2 inches square pieces. Break egg into a bowl and whisk it.
  2. Heat 1½ tbsps oil in a non-stick pan, add cumin seeds, green chillies and onions, mix and sauté till onions turn golden brown.
  3. Add ginger-garlic paste, mix and saute for 2-3 minutes. Add tomato, mix and saute till tomato turns pulpy.
  4. Add mutton mince, meat masala and salt and mix well. Cover and cook till mince is fully done. Add lemon juice, mint leaves and coriander leaves and mix well. Take the pan off the heat and set aside to cool down to room temperature.
  5. Preheat the oven to 180°C.
  6. Take a muffin tray and drizzle a little oil in each cavity. Wipe it with a piece of tissue. Place a piece of samosa patti in each muffin cavity. Fill it with keema mixture and a spoonful of beaten egg. Keep the muffin tray in the preheated oven and bake for 10-15 minutes. Take the tray out of the oven and cool slightly.
  7. Remove the samosas from the cavities, arrange them on a serving platter, garnish each samosa with micro greens and serve hot.
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