Keema Samosa

Keema Samosa

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 tasteKeema Samosa 

COOKING DIRECTIONS   
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
more time.
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   

Baisan Kadhi Recipes

Keema Samosa

INGREDIENTS

• Yoghurt 360 gm
• Gram flour (besan) 120 gm
• Carom (ajwain) seeds 2.5 gm
• Cumin (jeera) seeds 2.5 gm
• Fenugreek (methi) seeds 1.25 gm
• Green chillies, chopped 5
• Groundnut oil 60 ml
• Mustard (sarson) seeds 1.25 gm
• Oil to deep fry
• Onion rounds ( 1/4" thick) 150 gm
• Potatoes, cut round 150 gm
• Red chilli powder 1 tsp
• Red chillies, whole 4
• Salt to taste
• Soda bi-carb a pinch
• Turmeric (haldi) powder 1 tsp

COOKING DIRECTIONS

  

Whisk yoghurt, salt, red chilli powder, turmeric and half the gram flour together in a bowl.

Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter.

Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry.

Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumplings.

Fry till golden brown on both sides. Remove and keep aside.

Heat 45 ml/3 tablespoons oil in a handi, add the yoghurt mixture and 720 ml/3 cups water.

Bring to a boil, reduce to a low heat and simmer for 8-10 minutes, stirring constantly to avoid the yoghurt from curdling.

Add the potatoes and onions and cook till potatoes are done.

Add the dumplings and simmer for 3 minutes.

Heat the remaining 15 ml/1 tablespoon oil in a small frying pan.

Add the cumin, mustard and fenugreek seeds and saute till the cumin crackles.

Add the whole red chillies. Stir.

Pour this tempering over the simmering hot kadhi.

Remove to a serving bowl and serve with boiled rice.