Keema Samosa Recipe (Patti Samosa)

Ingredients

• 16-18 Samosa Patti Sheets
• 2 tablespoons Vegetable Oil + for Deep Frying
• ¾ cup Onion (divided) (sliced)
• 250 grams Ground Meat (Beef or Mutton – lamb/goat)
• 2 teaspoon Ginger Garlic Paste
• ½ teaspoon Ground Turmeric
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala Powder
• Salt to taste
• 1 teaspoon Lemon juice
• 2 tablespoons Cilantro (chopped)
• 2 tablespoons Dill (chopped)
• 1¼ cup Scallion (Spring Onion) (chopped)
• 1 Green Chili
• 1 Live Charcoal
• 1 tsp Ghee
• Flour Paste ( A mixture of all purpose flour and water)

Instructions

• In a heavy bottom pan, heat oil. Add ¼ cup sliced onion and fry well till light golden brown.
• Add ground meat, ginger garlic paste, all the dry spice powders, and salt. mix and saute on high heat for 1 minute. Cover and cook on low heat until just done. Keep in mind that there should be no water left at all, the mixture should be dry.
• Take the cooked meat mixture off the heat and immediately add chopped cilantro, dill leaves, scallion, green chili, remaining sliced onion, lemon juice to hot meat mixture and mix well.
• Now, place a small steel bowl in the center of the mixture, and put the heated charcoal into the bowl.
• Pour 1 teaspoon ghee over the heated charcoal to create smoke, and immediately cover with the tight-fitting lid to allow the smoke to penetrate into the meat. Let the mixture rest for 10 minutes.
• After 15 minutes, discard the coal. Meat Mixture is ready for filling the samosas.

Folding the Patti Samosa

• Take one patti, and make a cone, fill the mixture in it, wrap the sides to form a triangle, and seal the edges using the prepared flour paste. (Please refer to the step by step pictures in the post above)
• Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.
• Repeat the same procedure till all the mixture is used up.
• Heat enough oil in a deep pan or a wok. Once the oil gets hot, reduce the heat to medium-high and fry the samosas until crisp and golden brown.
• Do not fry on high heat to avoid burning of the samosas.
• Serve hot with green chutney or simply with tomato sauce.