I stumbled upon Fa’s Kitchen, this Ramadan only. A comment on one of our guest blog post on a social media site, lead me to her blog. Having living in Dubai for 10 years this newbie blogger has so much to tell you….Her blog is pure reflection of her inner self…call it a recipe or rambling….true to herself blogger…which makes her blog stand apart…I am happy though on very short notice, Fareeha has bought in these delicious samosa’s….
Before starting my recipe, I would like to thank Lubna for inviting me over to her fabulous Ramadan Fest. It’s awesome that she has been hosting it for the past 8 years. Kudos to her.
Now who isn’t aware of this dish? A very popular recipe all over India, Pakistan and Bangladesh, samosas are really a very versatile ad delicious fast food. Right from aloo samosa to mutton samosa to chicken samosa, there is something about it which really makes this item such a popular one. Samosas and iftar go hand in hand in our home. Ramadan is definitely not complete without it. The crispiness outside and the delicious keema inside really is pure bliss to eat after iftar. With ready made pattis available these days, making the samosa has definitely become easy and simple. Without further ado, let’s head over to our recipe.
Mutton Kheema Samosa
For the keema filling:
- ½ kg mutton mince (keema)
- 2 onions, finely chopped
- 2 green chilies, slit lengthwise
- 1 tbsp. ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 bay leaf
- 2 cloves
- 1 one inch cinnamon stick
- 2 cardamom
- 1/2 tsp black cumin seeds/shahi jeera
- salt to taste
- 3 tbsp oil
- 3 tbsp chopped coriander leaves/cilantro
- 3 tbsp chopped mint leaves
For the samosa:
- Samosa pattis, store-bought
- 1/2 cup maida/refined flour
- Water as necessary
- Oil for frying
For making the filling:
- Heat oil in a pan and fry the onions till translucent. Add the slit green chili, bay leaf, cloves, cinnamon stick, cardomom, shahi jeera.
- Stir for 30 secs and add the ginger garlic paste, turmeric and mutton mince. Fry till all the water has dried up and the mince turn golden brown in color.
- Now add the red chili powder, coriander powder, salt and 2 cups of water and cook till cooked. Mix in coriander leaves and mint leaves.
- Allow it cool and set aside. Remove all the whole garam masala spices from it.
For making the samosa:
- Take a samosa patti and form a cone with it. Fill it with keema and seal over in the shown direction.
- Make a thick paste with maida and water. Dip the samosa in the maida paste and fry in hot oil till golden brown.
- Serve hot with ketchup or mint chutney.
Thank you Fareeha for being part of this “Global Ramadan Event – Joy From Fasting To Feasting – VIII’.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VIII.