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. Ingredients For Patti1 cup All purpose flour2 tbsp Semolina / rava4 tsp Ghee1/4 tsp Baking soda 1 tsp sugar1 tsp Salt1/2 cup WaterFor mutton kheema400 gms Mutton kheema2 no medium onions chopped2 no green chillies chopped100 gms green peas fresh or frozen1 tsp chilli powder1/2 tsp haldi1 tsp garam masala powderSalt to taste1/4 cup mint leaves1/4 cup Handful dill leaves1/4 cup Handful coriander leavesMethodFor 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,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 coolFor 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 minutesFor 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 minutesFor 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.#KeemaSamosa #Samosa #GetCurried Host : Varun InamdarCopyrights: REPLSubscribe and Get regular Updates: https://www.youtube.com/user/getcurried?sub_confirmation=1https://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurried