Kheeme Ke Samose – Minced Mutton Samosas – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen Recipes


For fillings:




Minced Mutton : 250 grams

Cooking oil: 2 tablespoons

Onions (chopped) : 2

Ginger garlic paste: 1 tablespoon

Turmeric powder: ½ teaspoon

Salt: 1 teaspoon

Red Chili powder: 1 teaspoon

Black pepper powder: ½ teaspoon

Spices (garam masala powder) : 1/4th teaspoon

Cubeb powder(kabab chini powder) : 1/4th teaspoon

Chopped coriander : ½ cup

Green chillies : 2 diced



  1. In a cooking saucepan, add oil and 2 onions chopped. Stir till the onions turn brown.
  1. Add ginger garlic paste, stir for a minute and add turmeric powder, salt, red chilli powder, black pepper powder, spices or garam masala powder and minced mutton.
  1. Stir well for about ten minutes till the oil separates. Add 1 cup of water, mix well and close the lid.
  1. Cook on low flame for about 15 minutes. Take out the lid and stir till the water gets dry and the oil separates.
  1. Add cubeb or kabab chini powder chopped coriander and diced green chillies.
  1. Stir well for about 5 minutes. Keep this aside for cooling.


For making dough




All purpose flour (Maida) : 500 grams

Salt: 1 ½ teaspoons

Pure Ghee : 4 tablespoons

Milk : 300 ml (2 ½ teacups)



  1. Add all purpose flour or maida in a bowl, salt, pure ghee and milk. Mix well to form a dough. You can use water if required.
  1. Knead the dough thoroughly, use water if required. Cover the dough with a wet muslin cloth. Keep it aside for about half an hour.


For making samosa:




Dough mix

Cooked minced mutton

Oil for frying



  1. Divide the dough into small portions and make oval shaped chapatis using maida or all purpose flour whenever required.
  1. Cut the sides to make a rectangular base. Use water for sealing and fill the patties using cooked minced mutton.
  1. Mould them into triangular shaped samosas and keep them aside.
  1. Into a frying pan, add oil for frying and when the oil is very hot, lower these triangular shaped samosa or fritters into the pan.
  1. Fry on both sides till they turn brown.


Kheeme Ke Samose are ready.

Leave a Reply

Your email address will not be published. Required fields are marked *