Keema Patti Samosa | Sanjeev Kapoor Khazana

A scrumptious patti samosa recipe stuffed with delicious mutton keema.

KEEMA PATTI SAMOSA

Ingredients

1 cup mutton mince (keema)
8-12 samosa pattis
1 tablespoon oil
1 tablespoon chopped garlic
½ tablespoon chopped ginger
1-2 green chillies, finely chopped
1 large onion, finely chopped
Salt to taste
1 teaspoon cumin (jeera) powder
½ teaspoon red chilli power
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 tablespoon yogurt
1 tablespoon chopped fresh coriander leaves
1 teaspoon lemon juice
Refined flour (maida) slurry for applying
Butter for brushing

Method

1. Heat oil in a non-stick pan. Add garlic, ginger, green chillies and onions mix and sauté till the onion turns translucent.
2. Add mutton mince and mix well. Add salt, mix and cook for 2 minutes.
3. Add cumin powder, chilli powder, turmeric powder and garam masala powder, mix and cook till the mutton is fully done.
4. Add yogurt and coriander leaves, mix well and cook for a minute. Add lemon juice and mix well. Remove from heat and set aside to cool.
5. Preheat oven to 180˚ C.
6. Place samosa pattis on the worktop. Place a portion of cooked mutton mixture on one end, apply some slurry on the edges sand shape into samosas.
7. Place the samosas on a baking tray and brush with butter. Put the tray in the preheated oven and bake for15-20 minutes.
8. Serve hot with green chutney.

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Cuisine - Indian

Course - starter

Dish - starter