Serves – 4
Preparation Time – 40-50 Minutes
Cooking Time – 15-20 Minutes
Refined Flour – 2 cups
Butter – 2 tablespoons
Salt – According to taste
Hung Curd – 1½ tablespoon
Water as required
Mutton/Chicken Mince – 500 grams
Oil – 2½ tablespoons
Finely Chopped Onions – 2
Finely Chopped Ginger – 2 tablespoons
Finely Chopped Garlic – 2½ tablespoons
Finely Chopped Coriander Leaves – a few strands
Finely Chopped Mint Leaves (optional) – 2 tablespoons
Finely Chopped Green Chillies – 2
Finely Chopped Spring Onions – 2½ tablespoons
Turmeric Powder – ¼th teaspoon
Red Chilli Powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Garam Masala Powder – ½ teaspoon
Mutton Stock – 1 cup
Oil to low fry
Salt – According to taste
Sugar – A pinch
For Dough Preparation
1. Take polished flour and supplement salt to it. Sieve it, so that no impurities remain.
2. Add butter chunks to it.
3. Add hung card.
4. Mix a reduction good and supplement H2O to make a dough.
5. Don’t flow H2O all together. Take as most as compulsory to make a brew soothing and smooth.
6. Now, cover it with a clean, damp cloth for 30 mins approximately.
For The Stuffing
1. Wash a minced beef well, fist to empty additional H2O and keep it aside.
2. Heat oil in a pan. When we see it fuming, supplement a chopped onions.
3. Sauté a onions until those turn transparent.
4. Now, supplement chopped ginger, garlic and immature chilies and sauté all a mixture for during slightest 15 minutes.
5. Add a minced beef into a vessel and also supplement salt. Be clever while adding salt, as a brew also contains salt in it.
6. Sauté for a few mins and afterwards supplement a red chilli powder, turmeric powder and cumin powder.
7. Now, brew all a mixture and supplement sugar.
8. Next step is to supplement a mutton/chicken batch and prepare it during low flame. Cover a pan, so that a beef is good cooked.
9. Check if a beef has left oil and has turn dry and sticky. If so, afterwards supplement a garam masala powder and mislay it from a stove.
10. Add coriander leaves, packet leaves and also a open onions.
11. Mix all a mixture good and you’re prepared with a stuffing.
For The Samosa
1. Make tiny balls of a brew and hurl out into an oval shape.
2. Cut it from a center and figure it into a cone.
3. Fill a cones with a stuffing we done earlier.
4. Seal a edges with water.
5. Keep a samosas in a fridge for about 30 minutes.
6. Heat oil into a deep-bottomed vessel and grill a samosas, until they turn frail and golden brown.
7. Soak a additional oil on an absorbent paper and offer prohibited with your favourite dip.
Isn’t it easy to make a special kheema samosa for Ramzan? You can offer it with some tomato ketchup or packet chutney, or even with some yogurt.