Learn how to make Keema Samosa at home with chef Varun Inamdar only on Get Curried.
Keema Samosa is a combination of minced mutton with peas, which is further used as a filling for samosas. It is delicious & tasty and a perfect treat for non vegetarians, who hate to eat the regular samosas. So watch and learn how to make Keema Samosa at home with The Bombay Chef – Varun Inamdar only on Get Curried.
1 cup All purpose flour
2 tbsp Semolina / rava
4 tsp Ghee
1/4 tsp Baking soda
1 tsp sugar
1 tsp Salt
1/2 cup Water
For mutton kheema
400 gms Mutton kheema
2 no medium onions chopped
2 no green chillies chopped
100 gms green peas fresh or frozen
1 tsp chilli powder
1/2 tsp haldi
1 tsp garam masala powder
Salt to taste
1/4 cup mint leaves
1/4 cup Handful dill leaves
1/4 cup Handful coriander leaves
– In a pan heat some oil on moderate flame, then add ghee and onions and let the onions cook until they turn brown and for speeding up the cooking process add some salt.
– Add the mutton mince and fry it nicely and evenly. Cook it on a high flame.
– Add green chillies,tomatoes.red chilli powder,turmeric and garam masala.
– Once it is half cooked add green peas ( pre boiled ), coriander leaves, mint leaves and dill leaves
– Cook it well and keep it aside and let it cool
– In a bowl add refined flour, semolina, salt, castor sugar, baking soda and ghee
– Mix it all together until it turns into a bread like texture then add water
– Mix well and knead it properly till it becomes soft
– Cover it with damp cloth and keep it aside for 12-15 minutes
– Knead the dough again and roll it into long cylinder
– Cut it into center and divide it into two parts then cut into equal portions
– Take one of the roll and keep the others aside in the bowl
– Apply oil and roll the dough portion into nice round shape then pull it till it becomes elongated
– Cut it in between. Take the first part of it and apply water on it
– Turn it into and cone shape and place the meat filling in it.
– Cover the opening by pressing on the dough
– Rest the samosas in refrigerator for 10 minutes
– In a low to moderately hot oil add the samosas
– After 30-40 seconds start turning the samosas
– Once the samosas turned brown.
– Transfer them into a absorbent paper
– Keema Samosa are ready to be served.
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Host : Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Pratik Gumre
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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