Meat समोसा कैसे बनाएँ | Bohri Keema Samosa | Keema Samosa Recipe | FoodFood

Samosa: Delicious samosa recipe loaded with minced meat!

#Bohrosamosa #samosa #keemasamosa #foodfood

BOHRI KEEMA SAMOSA

Ingredients

350 grams mutton mince (keema)
8-10 samosa patti
1½ tbsps ghee + for drizzling
1 tsp cumin seeds
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
1 small onion, finely chopped
2-3 green chillies
Salt to taste
¼ tsp turmeric powder
1½ tbsps Tata Sampann Coriander Powder
2 tsps garam masala powder
1 spring onion bulb
2 spring onion greens
2 tbsps freshly chopped coriander leaves
1 tbsp freshly chopped mint leaves
1 lemon
A few hot charcoal pieces
1-2 cloves
Refined flour slurry as required
Oil for deep frying
Green chutney to serve
Onion rings to serve
Lemon wedges to serve
Mint sprigs to serve

Method

1. For the stuffing, heat ghee in a non-stick pan. Add cumin seeds and let them change colour.
2. Add garlic, ginger and sauté well. Add onion and mix well. Chop green chillies and add to the same pan. Cook till onion turns translucent.
3. Add mutton mince and sauté on high heat for 3-4 minutes. Add salt, and mix well. Cook for 2-3 minutes.
4. Add turmeric powder, Tata Sampann Coriander Powder, garam masala powder and mix till well combined. Cook till mince is cooked completely.
5. Finely chop spring onion bulb and greens and add to the mutton mixture and switch the heat off. Add chopped coriander, chopped mint and mix well.
6. Squeeze lemon and mix well. Make a well in the centre of the mixture.
7. Take a few hot charcoal pieces in a small stainless steel bowl , add a few cloves, drizzle ghee and cover. Let the flavour infuse for 1-2 minutes. Discard the coal and mix the mutton mixture well.
8. Transfer the prepared stuffing in a bowl and allow to come to room temperature.
9. For making samosa, take a samosa patti and fold one side like a shape of a cone and stuff it with a portion of the prepared mixture. Fold it a samosa, apply a little refined flour slurry on the edge and seal it.
10. Heat sufficient oil in a kadai, drop in the prepared samosas and deep fry till golden brown and crisp. Drain on an absorbent paper.
11. Serve hot with green chutney, onion rings, lemon wedges and mint sprigs.

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