Keema Samosa

An all-time favourite snack.

Keema Samosa at


Mutton mince ½ kg. 
Ginger 1″ piece 
Garlic 8 flakes 
Garam masala 1 ½ tsp. 
Coriander leaves chopped 2 tbsps. 
Mint leaves chopped 2 tbsps. 
Onion finely chopped 1 no. 
Green chilies cut fine 4 nos. 
Thick curd 1 tbsp. 
Maida As required 
Oil for frying 
Salt To taste


Make a stiff dough with the maida, 4 tablespoons oil and salt. 
Make 20 medium sized balls of this dough. 
Make thin round chappatis of the balls. 
Heat a tava and roast the chappati on one side only. 
Make all the chappatis in the same way. 
Now cut each chappati into two pieces and keep them covered. 
Using a little water make a thick paste of 2 tablespoons maida and keep aside. 
Make a paste of the ginger and garlic. 
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste. 
Now add the mince meat, salt and cook on a low flame till done. 
Add the garam masala, curd, coriander and mint leaves and cook for some 
more time. 
Remove from the flame and let it cool. 
Make a cone of each half chappati and fill with the mince. 
Then seal the edges with the flour paste. 
Make samosas of the balance chappatis in the above manner. 
Heat oil well and deepfry the samosas till golden brown. 
Serve hot with mint chutney. 

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