Mutton Keema Samosa - Ofcourse Baked for the Perfect Sunday Evening


A tasty and substantial snack which is packed with the goodness of goat mince meat. Vary the meat here according to personal taste.
Bake it to reduce the fat content. They are at there best when you serve them hot with red and green chutney

What You Need:

Stuffing:
Boiled and Mashed 2 big potato
Cooked Mutton Keema (click on link to get recipe)
Green Peas (Optional)

Mix potatoes and green peas once keema is cooked and ready

Outer Crust:

1 cup Maida/All purpose flour
1 tsp warm oil
1/4th tsp Salt
1/4 tsp onion seeds (Kalonji)
1/4th cup water

For the outer crust:

Mix maida, warm oil and salt together. Add water little by little and mix the ingredients with a spoon. Once, all water is added, remove the spoon and mix it with fingers and knead to a smooth dough.
Keep the dough covered for 20 minutes and knead again.



For making Samosa:

Divide it to 7-8 equal portions and make smooth balls. Take a little maida for rolling out the balls into 5 inch Diameter chapatti.
Cut the chapatti into two equal halves.
Apply water on the straight edge and fold it to give a Cone shape. The Flat side should come one over other. Press the joints with finger so that won't open while frying.
Fill the pockets with potato filling prepared above. Apply water on the round edge of the cover and press them together.
Similarly make the other samosas as well.

Deep Frying:
Heat oil in a kadai for 10 minutes on medium low flame.
Deep fry the samosa in low flame for 10-12 minutes or till they turn brown. Do not fry in high flame as the samosa will be brown from outside but soft and uncooked from inside.
Serve with your favorite chutney. I usually serve with ketchup :)

To Bake:
Place Samosas on baking tray and bake in a preheated oevn for 12-15 minutes at 220 degree centigrede.You can spray little oil over them before baking.


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