Keema Samosa Recipe
Keema samosa is a famous Pakistani snack that people like to eat with tea in the evening. Mostly its sell-by local vendors in streets but that are not good for health. Try this Keema samosa recipe so you can quickly make Keema samosa at home with cleanliness. The samosa is prepared by mixing tasty spices with mincemeat and rolls it in a long bread strip in samosa shape and deep-fried it on low flame.
Enjoy this healthy samosa at your home with various kinds of sauces and chutney. You can also make Keema Samosa in Ramadan by following our Keema Samosa recipe. Samosa has a different sort of variety, but Keema Samosa in quite popular after Aloo Samosa. Keema Samosa recipe posted on Hamariweb is the recipe of famous chefs. Keema Samosa recipe is available in English with all necessary steps and ingredients. So let’s try Keema Samosa recipe at your home and let us know your feedback.
Mutton mince ½ kg.
Ginger 1″ piece
Garlic 8 flakes
Garam masala 1 ½ tsp.
Coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp.
Maida As required
Oil for frying
Salt To taste
Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney.