| Recipe Name:
Keema Samosa |
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| Category:
Snacks |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For dough: |
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| Maida |
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50 g |
| Oil |
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1 tbsp |
| Salt |
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1/4 tsp |
| Water |
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to make a stiff dough |
| Fat |
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for frying |
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| For filling: |
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| Keema |
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100 g |
| Onion |
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50 g |
| Green chilly |
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1/2 |
| Salt |
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1/2 tsp |
| Red Chilly powder |
|
1/4 tsp |
| Garam Masala |
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1/4 tsp |
| Fat |
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2 tsp |
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Method: |
- Sift the flour, add salt and rub in the oil with finger tips.
- Use water to make a stiff dough. Cover it and leave for 20-30 minutes.
- Boil keema a little water till done evaporate the extra water if any.
- Chop onion and green chilly.
- Heat fat in a pan and lightly fry onion and green chilly.
- Add seasoning and boiled keema, mix well and fry the mixture for 2-3 minutes till completed dry.
- Use for filling samosas.
- Divide the dough in to two balls.
- Take 1 boll and roll in to a thin chapatti. Cut into two halves.
- Shape each half in to a cone and fill with the filling. Close the edges of the cone firmly by using water.
- Deep fry samosa in heated fat over slow fire till golden brown.
- Serve hot with chutney.
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