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Keema Samosa Ramadan Recipe 20120 Comments

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  • Mutton mince ½ kg.
  • Ginger 1″ piece
  • Garlic 8 flakes
  • Garam masala 1 ½ tbsp.
  • Coriander leaves chopped 2 tbsps.
  • Mint leaves chopped 2 tbsps.
  • Onion finely chopped 1 no.
  • Green chilies cut fine 4 nos.
  • Thick curd 1 tbsp.
  • Gram flour as per requirement
  • Oil for frying
  • Salt To taste
Keema Samosa

Keema Samosa


  1. Make a stiff dough with the gram flour, 4 tbsp oil and salt.
  2. Make 20 medium sized balls of this dough.
  3. Make thin round chappatis of the balls.
  4. Heat the bread stick and roast the chappati on one side only.
  5. Cut each chappati into two pieces and keep them covered.
  6. Use a little water to make a thick paste of 2 tbsp gram flour and keep aside.
  7. Make a paste of the ginger and garlic.
  8. Pour oil into the frying pan and fry the onions, chilies and ginger-garlic paste.
  9. Add the mince meat and salt and cook on a low flame till its preparation.
  10. Add the garam masala, curd, coriander and mint leaves and cook for some more time.
  11. Make a cone of each half chappati and fill with the mixture.
  12. Then close the end of the samosa with the flour paste.
  13. Make samosas of the balance chappatis in the above manner.
  14. Heat the cooking oil well in the frying pan and fry the samosas deeply till golden brown.
  15. Serve hot with mint chutney.
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