From Maimoona Yasmeen Recipes
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
- In a cooking saucepan, add oil and 2 onions chopped. Stir till the onions turn brown.
- 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.
- Stir well for about ten minutes till the oil separates. Add 1 cup of water, mix well and close the lid.
- Cook on low flame for about 15 minutes. Take out the lid and stir till the water gets dry and the oil separates.
- Add cubeb or kabab chini powder chopped coriander and diced green chillies.
- 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)
- 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.
- 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:
Cooked minced mutton
Oil for frying
- Divide the dough into small portions and make oval shaped chapatis using maida or all purpose flour whenever required.
- Cut the sides to make a rectangular base. Use water for sealing and fill the patties using cooked minced mutton.
- Mould them into triangular shaped samosas and keep them aside.
- 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.
- Fry on both sides till they turn brown.
Kheeme Ke Samose are ready.