A step-by-step tutorial on how to make keema samosa
These crispy and spicy Mutton keema samosas are a bohri speciality. My in-laws make this amazing crispy crunchy small pieces of heaven. They are so tasty, you can’t have just one.
This Smoked mutton keema samosa has an upper shell which is crispy and the mutton keema samosa filling is of spicy mutton keema or chicken keema/ mince mixed with some finely chopped onion, green chilies and some spices.
Unlike other standard potato samosas, these smoked mutton keema samosa are spicy and bursting with flavour, these are relished with a squeeze of lemon, some mint yogurt chutney or with some finely chopped onion in tamarind chutney.
My mouth is literally drooling after thinking about these delicious keema samosas.
You don’t need to use maida or even samosa pattis, these can be made with strips of chapati, the padwali roti or 2 layer roti. Just don’t roast the roti/chapati fully, keep it slightly uncooked.
So let’s start:
For the filling:
Mutton keema/mince : 500 gms (Chicken keema can also be used)
Ginger garlic paste: 3 tsp
Turmeric powder:1 tsp
Salt: 2 tsp or according to taste
Red chili powder: 2 tsp
Green chilies: 3-4 finely chopped
Onion: 1 finely chopped
Coriander leaves (optional)
Garam masala powder: 1 tsp (optional)
Samosa patti or Padwali roti: 4
Oil: for frying
Make 4-5 padwali rotis and separate the layers. Do not roast fully, keep it half done.
Roll the roti and snip off both the ends – about a cm
Cut into 2-3 pieces depending on the size, I made an 8 inch roti and got 2 strips out of it. No. of pieces depends on the size of desired samosa.
Fold it like shown in the image.
For the filling:
Take the mutton/chicken mince in a pressure cooker (can be made in a vessel as well, just boil for a longer until keema/mince is cooked and not raw), add ginger garlic paste, salt, turmeric and some water. Do not put a lot of water, I added a glass of water in 500gms of keema/mince, we want a dry filling, You can dry up the keema later as well. Switch off the flame and let the pressure come down, check if the keema is done and dry up all the water.
Cool and add chopped onion, chopped coriander, chili powder, garam masala and taste and adjust the salt. Mix well. You can do dhungar (smoking ) at this point. Check out one more article on smoking/dhungar technique.
For dhungar / smokey taste, just heat up a piece of coal properly, make a small bowl out of aluminium foil. Take the minced mutton mix in a metal plate, place the aluminium foil bowl in between. Put the hot coal on the bowl, pour some ghee and cover immediately with a big pan lid.
Let the mince meat get infused with this smoke for 10 minutes or so.
Stuffing the samosas:
Take 1-2 tsp flour in a small bowl, add water and make a slurry.
Stuff some filling into the samosa pouch, and apply the slurry on the triangular part left on the strip, stick it to the main samosa.
The three corners should not have any holes, else the oil will go inside.
Make all the samosas and let dry for a minute or two.
Deep fry in medium hot oil, once these Mutton keema samosas become golden brown and crispy, remove and place on a kitchen paper towel.
Have you ever tasted or made similar samosas ?? If yes, what else do you add or do ? If only tasted, where and who made it?? Let me know in the comments below, I would love to know.