KEEME JA SAMBOSA ( Keema Samosas)

Samosa with mince meat filling is one of the most preferred snack served during all the Sindhi functions since age old days. Of course these days fancy snacks have replaced them but nothing to beat the crispy and crunchy samosa with a non-veg or veg filling. 

Ingredients:
Mutton mince .... 250 gms
Onions ................. 2 sliced
Ginger paste....... 1 tsp
Garlic paste ......... 1 tsp
Green chillies ... 1-2
Turmeric powder.... 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ...... 1/2 tsp
Garam masala ........ 1/2 tsp
Red chilli powder .... 1/4 tsp
Salt ................ to taste
Oil.
Coriander leaves.
Potato ........ 1 small. ( boiled )

For the dough:
White flour/maida ...... 2-3 cups
Oil.......................... 2 -3 tbsp
Salt ................... to taste
Ajwain or caraway seeds ..... 1/2 tsp

Knead the dough with water and set aside.

To prepare keema filling :
1. Heat oil in a pan and fry the onions till golden brown.

;2. Add the ginger garlic paste and green chillies. Saute and add the mince.
3. Add the masalas and salt.

4. Saute the keema adding a little water until it is brown. Add a little water, coriander leaves and simmer it to cook until done. It has to be dry. Let it cool.

5. Crumble the boiled potato with hands and mix it with keema. This makes the keema filling a bit binding and easy to fill in the samosas.


To Make Samosas:


1. Roll out a small quantity of dough. Cut it into two.

2. Make a cone shape and fill with the keema mixture.

3. Apply water to the edges with your fingers and seal the samosa.

4. Deep fry the samosas and serve with mint chutney or sauce.