Keema Samosas

Ingredients

• 1 tbsp cooking oil ((sunflower oil))
• 1 medium onion (diced finely)
• 2 tsp ginger garlic paste
• 3 to 5 green chillies (chopped finely)
• 250 grams ground meat (beef or lamb)
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/4 cup water
• salt to taste
• 1/4 cup chopped coriander leaves
• 2 tbsp red onion (chopped)
• 2 to 3 green chillies (chopped)
• 1 tbsp lime juice
• 12 to 15 Samosa sheets
• 2 tbsp all-purpose flour ((maida, plain or wheat))
• 2 to 3 tbsp water
• Oil to deep fry

Instructions

1. 1

   --- Filling: ---

2. 2

   saute: Heat a heavy-bottomed skillet and add the cooking oil. Add and sauté finely diced red onions until golden.

3. 3

   Next, add the ginger-garlic paste and finely chopped green chillies. Keep stirring until it is no longer raw and starts to smell amazing.

4. 4

   brown: Turn the heat up and add the ground meat (beef or lamb). Break down any meat clumps using the spatula and cook until they are browned evenly.

5. 5

   season: Reduce heat and season with the ground spices and salt. At this point, the meat mixture will release a lot of liquid. Cook the meat stirring now and then until all the moisture is gone and the mixture starts to turn dry.

6. 6

   cook: Pour in the water and bring the mixture to a boil. Now, cover and cook for 5 to 8 minutes. Open and boil off any excess liquid.

7. 7

   stir in: Switch off and stir in the freshly chopped coriander leaves, onions, green chillies, and lime juice. Transfer to a bowl and let it cool completely.

8. 8

   --- Wrapping: ---

9. 9

   make cone: Keep the thawed samosa sheets always covered under a kitchen cloth. Peel one sheet and place it on the board. Bring the top right corner of the rectangle diagonally to the bottom to form a triangle. Now, hold the bottom left corner and fold diagonally to the top – again to form a triangular cone. Hold the cone in your hand with the excess sheet between your index and middle finger. Adjust the position so that the bottom tip of the cone is not widely open.

10. 10

    Fill the cone with at least 2 tbsps of the keema filling. Press down the filling with the back of the spoon.

11. 11

    wrap: Bring the remainder of the wrapper down always aligning to the edges. Turn over and spread the flour paste all over the last leg of the wrapper. Fold over to seal and finish off the wrapping. Watch the video.

12. 12

    cover: Keep the wrapped samosas covered until you fry. At this point, you may also freeze the samosas.

13. 13

    --- Frying: ---

14. 14

    Heat enough oil in a deep pan or kadai for deep frying. Test the oil readiness by dropping a small piece of samosa sheet.

15. 15

    fry: Add the samosas taking care not to crowd the pan. More samosas will bring down the oil temperature and will not fry properly.

16. 16

    Fry both sides until golden and remove using a slotted spoon. Place the fried samosas in a mesh colander or cooling rack. Let them cool briefly before serving.

17. 17

    Serve with your favourite ketchup or mint chutney and a hot cup of chai!