Ramadan Samosa Recipes

What’s Ramadan without samosa? Samosas are delicious, crunchy, and irresistible. You can add the filling of your choice to elevate the samosa – ness 🙂

Here’s our samosa recipes that you can make for Iftar – from kheema to paneer.

We’re sure you’ll love it!

Whole Wheat Chicken Kheema Samosa

Paneer Burji Samosa

Mutton Kheema Samosa

For more such delicious Ramadan recipes, visit our new page: Ramadan Recipes


Mutton Kheema Samosa

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

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


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.