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Keema waala Samosa

Delicious lamb samosa

Keema waala Samosa
30 mins
Preparation Time
10 mins
Cooking Time
Serves 1


  • For stuffing
    (for about 20 small samosas)
    keema (mutton mince) 250 gm
    finely chopped onions 1/2 cup
    finely chopped(minced) ginger 1 tbsp
    minced garlic 1 tsp
    garam masala 1 tsp or to taste
    red chilly powder 1 tsp or to taste
    turmeric powder 1/2 tsp
    salt to taste
    ghee 2 tsp
    whole cumin 1 tsp

    For pastry
    maida (white flour)200 gm or one cup
    ajwain seds 1 tsp
    salt to taste
    ghee 1.5 tbsp for shortening
    ghee for deep frying


For stuffing
Heat ghee in a kadai and tip in the cumin seeds.

Wait till the cumin seeds crackle and then throw in the garlic, ginger and then the chopped onion in that order. Fry till pinkish brown, adding salt at this stage would help in hastening the process..

Tip in the powdered spices , mix and then add the mutton mince. Mix and keep stirring. It takes about 15 minutes to get cooked and dry. Cook longer if the keema (mince) is coarse.

Check seasoning, adjust and let it cool.

For pastry
Mix maida, salt and ajwain seeds.

Rub in the ghee and mix well.

Add water and make a firm dough.

Make 10 portions out of the dough and roll out small discs.

Halve the discs in half moons and make a cone with each semi circle, folding the straight side up.

Then stuff the keema inside , crinkle the edges and seal with pressure. Repeat with all the discs..