A lip-smacking mutton keema samosa recipe that’s sure to tingle the taste buds!
Set in the Embassy GolfLinks Business Park, this hotel overlooks the Karnataka Golf Course, six kilometres from the main entrance. Central Bengaluru is 10 km away, home to UB City shopping and Cubbon Parks museums and stadiums. Perks include a 24-hour fitness centre, spa treatments, kids’ play area, and a temperature-controlled pool.
From the kitchens of this amazing hotel, why not try this Mutton Keema Samosa recipe by Chef Mohammad Shiraz.
- 250g – Mutton mince
- 20 – Samosa sheet
- 1l – Oil
- 1tsp – ginger/garlic paste
- 100g – Chopped onion
- 1tsp – Ginger chopped
- 1tsp – Coriander powder
- 1tsp – Cumin powder
- Salt (to taste_
- Refined flour paste or water (for sealing)
- 1tsp – Chopped green chilly
- 100g – Ghee
- 200ml – Water
- 500g – Refined flour (maida)
To prepare the dough
*To prepare the dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.
To prepare the mixture
*Heat 1 tbsp oil in a non-stick pan; add chopped onion and garlic and sauté for 15 minutes.
*Add chopped ginger, coriander powder, turmeric powder, cumin powder, salt. Mix well and sauté for two minutes.
*Add mutton mince, mix well and sauté. Add two cups water and cook for 15 minutes.
*Chop coriander sprigs and add to this. Mix well and cook until dry.
*Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.
* Spread little flour paste on one end of a samosa sheet and fold into a triangle with a pocket.
*Fill little mixture; fold over and make into a samosa, sealing the end flap with the flour paste.
*Heat sufficient oil in an iron kadhai. Deep-fry the samosas till golden and crisp.
*Drain on absorbent paper.
*Serve hot with green chutney and khajoor chutney.
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