Samosas! The yummiest Indian snack!

Mum would make crispy Samosas with amazing fillings – Mutton Kheema, Potato, Egg, and many more!

Do try the Mutton Kheema Samosa 🙂

Mutton Kheema Samosa
Image: Noor’s Recipes

Ingredients :

Mutton Kheem Stuffing:

• Mutton Kheema / minced meat – 1 cup
• Fresh green peas – 1/3 cup
• Finely chopped onion – 1 medium sized
• Finely chopped tomato – 1 small
• Finely chopped green chillies – 2
• Finely chopped coriander leaves – 2tbsp
• Thinly sliced onion – 2 tbsp
• Ginger garlic paste – 1tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Garam masala powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Salt – as required

Dough :
Maida / All purpose flour – 2cups
Salt and water as required

Method:

Mutton Kheema Stuffing:

• Heat a little oil in a Kadai. Add the finely chopped onions and fry till golden brown
• Add the ginger garlic paste and fry till raw smell goes
• Add the tomatoes and cook until soft
• Add the green chillies and all the powders including salt
• Add the kheema and fry for sometime. Add the green peas
• Cook on medium flame and stirring occasionally until the kheema and peas are done. (Kheema cooks faster. Add a little water if required)
• Add the thinly sliced onions and coriander leaves and fry for a few seconds
• Remove from fire and keep it aside

Dough :

• Add the flour and salt in a bowl
• Mix water needed to make a stiff dough
• Grease your hands with a little oil and knead the dough
• The dough should not be too soft

How to make the samosas

• Make small even sized balls from the dough
• Roll it with a rolling pin into a circle
• Cut the circle into 2 halves
• Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
• Bring both the ends of the semi circle to form a cone
• Hold the cone upside down and fill it. Then seal it completely
• Continue the same with the remaining dough
• Refrigerate for half an hour. This makes the samosas crispy
• Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
• Serve the hot crispy samosas with pudina chutney

Note: If you want to, add a little dill leaves  (After adding the peas). This is purely optional. This will definitely give  a different and unique  taste.