Mutton Keema Samosa
Crisp flaky pastry parcels stuffed with spiced minced mutton, onion and mint. A rich Mughlai take on the classic samosa.
65 min 2 servingsHard
north indiansnack
Ingredients
2 servingsContains: dairy·gluten
Flavor profile
Spice
Richness
Method
- 1Knead maida with ghee and salt into a stiff dough; rest it.
- 2Cook mutton mince with onion, ginger-garlic and chilli.
- 3Add garam masala and cook until dry, then stir in mint.
- 4Cool the keema filling completely.
- 5Roll dough thin, cut circles and halve to form cones.
- 6Fill each cone with keema and seal the edges firmly.
- 7Deep-fry on low-medium heat until crisp and golden.
- 8Drain and serve hot with chutney.
Frequently asked
About 65 minutes total — 35 min prep and 30 min cooking.
Mutton Keema Samosa contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
