INGREDIENTS:
Minced mutton (250gms).
Salt to taste.
Small diced potatoes (2-3).
Chopped green chilies.
Chopped spiring onions.
Chopped onions (2).
Chopped tomatoes (2).
Red chili powder(1 Tsp), Coriander powder(1 Tsp), Turmeric powder(1 Tsp).
Garam masala powder (1 TBs).
Maida (2 cups).
Oil for frying.
PROCEDURE:
In maida add bit of salt, pinch of sugar and oil and mix well, add water as per requirement and knead well and keep aside.
In pressure cooker heat oil, add diced potatoes, green chilies, onions, tomatoes, chili powder, turmeric, coriander powder, garam masala, minced mutton and 1/2 cup of water, stir well and allow it to cook till 3 whistles and as it cools down, open lid and stir well.
Now divide the maida into small small dumplings and flat them on rolling pin and like poori, now take that flat dough into hand and make a cone with it, place the minced meat curry as stuffing and fold the open side of cone and follow the same for remaing.
Now heat enough oil for deep frying, as oil is very well heated, simmer the gas mode, allow the oil to cool down, better off for 2-3 minutes.
Now slowly add the samosas into semi cooled oil and cook, slowly raise the flame and it helps samosa to get fried well, and adds crispyness to it.
Enjoy keema samosa and enjoy.
Minced mutton (250gms).
Salt to taste.
Small diced potatoes (2-3).
Chopped green chilies.
Chopped spiring onions.
Chopped onions (2).
Chopped tomatoes (2).
Red chili powder(1 Tsp), Coriander powder(1 Tsp), Turmeric powder(1 Tsp).
Garam masala powder (1 TBs).
Maida (2 cups).
Oil for frying.
PROCEDURE:
In maida add bit of salt, pinch of sugar and oil and mix well, add water as per requirement and knead well and keep aside.
In pressure cooker heat oil, add diced potatoes, green chilies, onions, tomatoes, chili powder, turmeric, coriander powder, garam masala, minced mutton and 1/2 cup of water, stir well and allow it to cook till 3 whistles and as it cools down, open lid and stir well.
Now divide the maida into small small dumplings and flat them on rolling pin and like poori, now take that flat dough into hand and make a cone with it, place the minced meat curry as stuffing and fold the open side of cone and follow the same for remaing.
Now heat enough oil for deep frying, as oil is very well heated, simmer the gas mode, allow the oil to cool down, better off for 2-3 minutes.
Now slowly add the samosas into semi cooled oil and cook, slowly raise the flame and it helps samosa to get fried well, and adds crispyness to it.
Enjoy keema samosa and enjoy.
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