बोहरी कीमा समोसा | Bohri Keema Samosa | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Craving for garmagaram samosa? Take a break from the regular ones and try this keema samosa prepped in the authentic Bohri-style. You're going to love it!

BOHRI KEEMA SAMOSA

Ingredients

400 grams mutton mince (keema)
8-10 samosa patti
2 tbsps + 2 tsps ghee
1 tsp cumin seeds
1½ tbsps finely chopped garlic
½ tbsp finely chopped ginger
2 green chillies, chopped
2 medium onions, finely chopped
Salt to taste
½ tsp turmeric powder
2 tsps coriander powder
2 tsps garam masala powder
2-3 spring onions with greens, chopped
3 tbsps chopped fresh mint leaves
½ lemon
2 cloves
Refined flour slurry as required
Oil for deep frying

Method

1. To make the stuffing, heat ghee 2 tbsps ghee in a deep pan, add cumin seeds and let them change colour. Add garlic, ginger and green chillies and mix and sauté for 1 minute.
2. Add onions and sauté for 2-3 minutes or till the onions turn golden brown.
3. Add mutton mince and mix and continuously sauté for 3-4 minutes on high heat. Add salt and mix and cook for 2-3 minutes.
4. Add turmeric power, coriander powder and garam masala powder and mix. Cook for 4-5 minutes on low heat and switch the heat off.
5. Add spring onions, coriander leaves and mint leaves and mix. Squeeze the juice of lemon and mix.
6. Take a few hot charcoal pieces in a bowl and keep it in the centre of the mixture. Add cloves and drizzle remaining ghee and immediately cover. Let the flavour infuse for 1 minute. Discard the bowl and keep the mince mixture aside to cool to room temperature.
7. For making samosa, take a samosa patti and fold one side like a shape of a cone and stuff it with a portion of the prepared mixture. Fold it into a triangle and apply a little refined flour slurry on the edge and seal it.
8. Heat sufficient oil in kadai, slide in the samosas and deep fry till golden brown and crisp. Drain on absorbent paper.
9. Arrange the samosas on a serving plate and serve hot with green chutney.


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Cuisine - Indian

Course - starter

Dish - starter