Keema Samosa Recipe

Keema Samosa recipe is one of the best snack recipes. It is very easy to prepare and give you unique taste and best for having with a cup of tea at evening so try this easy homemade recipe and give your views.


41914 Views 11 Comments


Mutton mince ½ kg.
Ginger 1" piece
Garlic 8 flakes
Garam masala 1 ½ tsp.
Coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp.
Maida As required
Oil for frying
Salt To taste


How to make Keema Samosa



Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney.
Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney.

Posted By: Sadia,

Related Recipes View All



Reviews & Comments (11)

shahida - lahore Jun 04, 2015
mere bachpan se hi khwahish thi ke mujhe samosa banana ajae especially keema wala. kiyun ke hamara han jab bhi mehman ate the un ke leye bhayya keeme wale samosa hi le ke ata tha or mujhe bohot tasty lagte the. ab bana to leti hon lekin shape sahi nahi ati
Arfiya Memon - Multan Jan 20, 2014
I want to know that how i make samoosa of khashkhas?
nighat - kashmir Dec 24, 2013
Samosas are a lovely snack for a cold day or a hot or it may be Iftar too so specially at evening with tomato sauce its too good.
mariam - islamabad Dec 18, 2013
keema samosa is absolutely scrumptious but it's look like a very long recipe i thing it should be a very short. however before try i cant say any thing.
Ammara - islamabad Dec 10, 2013
to make samosa it is more essential to make it in a proper shape because improper or looking dirty cause of bad taste impression so kindly also mention that how can we make it.

Comments:


New to KFoods? Join for free!

Tags : keema smosa mince samosa Keema Samosa by Chef ZakirKeema Samosa by Zubaida TariqKeema Samosa by Chef Shireen Anwar

Step by Step Recipes

Almond Oil Benefits for Skin Beauty

Almond Oil Benefits for Skin Beauty

20 Feb 2017
Beauty and Skin Care

Foot Symptoms and Their Meaning

Foot Symptoms and Their Meaning

20 Feb 2017
Health and Fitness

Effects of Eating Dates for 12 Continuous Days

Effects of Eating Dates for 12 Continuous Days

19 Feb 2017
Health and Fitness