How to make Kheema Samosas -
Delicious Samosas made of refined flour with spicy keema filling.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour,
Cuisine : Hyderabadi
Course : Snacks and Starters
For more recipes related to Kheema Samosas checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Anda Bhaji Pav Spicy Grilled Potatoes Batter Fried Mixed Nuts Honey Peanut Rolls
Kheema Samosas Recipe Card
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.
Prep Time : 1-1.30 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kheema Samosas Recipe
Refined Flour 2 cups
Margarine 2 tablespoons
Salt to taste
Oil to deep fry
Stuffing
Mutton mince (keema) 250 grams
Oil 2 tablespoons
Onions finely chopped 2 medium
Ginger finely chopped 1 inch pieces
Garlic finely chopped 4-5 cloves
Green chillies finely chopped 2
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Spring onion greens finely chopped 3-4
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.
Nutrition Info
Calories : 2265 Kcal
Carbohydrates : 208.3 gm
Protein : 76.1 gm
Fat : 125.1 gm
Other : 0
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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.
