Keema Samosa Recipe | Minced Meat Samosa | The Bombay Chef – Varun Inamdar

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.

For Patti
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

For Keema
– 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, 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

For Dough
– 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

For Samosas
– 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

For Frying
– 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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Thulasi Kennedy says:

heyy ur recipe’s are very nice I am following that thanks for postinggg…. 🙂

Sourav Pal says:

Mr Varun u r the best among all…god bless you

Tish Lc says:

I don’t eat mutton or pork could you use turkey mince

Rahul J. Venkatraman says:

Is the recipe any different if I used chicken?

Prasad Damoder says:

You reminded me my friend’s Mom dish – Keema Gujiya. One of my most favs as well. Thanks for the video! It’s become a phrasal thingy for you – “As Usual, Excellent Presentation”

rayan azeem says:

Hi chef you are the best

G4DGETS says:

The somosas spent far too long cooking in the oil, the end result is oil soaked pastry, which can be seen at the end.

Come on Varun, you can do better!!!! And there is no real need to add oil to the mixture to start with as mince has a lot of fat as it is, cook the mince first, let the oil release out of the mince, then add the onions etc, would be much less oily. And I’m not a professional chef!!!! lol.

Flo ey says:

Great results at the very first go !
Please also do one on fish/ meat pie(pasties)

Padma sivam says:

What is Semolina chef….???

Ranger _ says:

Samosas are like pizza rolls because you always want more.

Prathima P says:

can we freeze the samosas and fry when required?

Manjushri Khatkale says:

why u kept samosas in refrigerator???

Bharath Ram says:

Yet another cool video from The Bombay Chef.

LMCM says:

Just a quick question :

To save time, I am thinking of replacing the dough with 2 layers of ready-made spring roll pastry. The reason why I suggest 2 is to make sure it’s thick enough to hold the mixture and not leak.

What do you think?

Kavitha Vivekanandam says:

Can u u veg recipes chef??

Kiran P says:

isn’t oil added way too much ???

Shiromani Jayasekera says:

thanks for your lovely dishes Varun

Steven Edwards says:

Very nice. I had something like that yesterday in an appetizer basket at a restaurant and it blew my mind…now I must be able to make that at will. Thanks for the very clear guidance.

kunal Mehta says:

varun you make it look so easy. Thanks a ton 🙂

Sanam Khan says:

heye sir ur vdo r nice nd esier..plz make ur channel only varun inamdar recipi

Cee Bat says:

can this be made substituting the wheat flour for chickpea or rice flour?

just anybody says:

chef varun i am myself a chef i like the way you present yourself will definately take inspiration from you

XdarkmutantX says:

That’s good, but their shape and the way of frying both really bothered me.

For a better samosa/sambosa shape I’d suggest rolling your dough into a perfect rectangular shape with its length MUCH shorter than its width, then apply your mixture at the top and start rolling triangles until you get the perfect meat to dough ratio (which I find to be 1 layer), then cut and you have a samosa/sambosa, rinse, and repeat.

For better frying instead of having it low flame instead have it medium but it’ll need you to be fast at getting these samosas/sambosas out before they go dark brown. Since from what I tried frying them at low flame makes them suck a lot of that oil.

Although I really liked the Samosa/Sambosa dough and Keema recipe, and great short video over all.

salma salma says:

yummy yummy

prathamesh shah says:

how to make kabsa rice?

Akshay Jagtap says:

Another masterpiece, thanks for the recipe! Can you tell me the significance of keeping them in fridge for 10 mins. I followed similar steps while making peas-harbara kachori and noticed that sometimes the dough opens up spilling out the contents while frying. Is the refrigeration done to prevent it? Also it would be helpful if you give the ratio of mixture for refined flour and semolina. Thanks again Varun for the wonderful recipe.

Sushrut Chaudhary says:

excellent varun

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