Keema Samosa with Mint Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the maida, carom seeds (ajwain), and 0.5 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, known as 'moyan', is key to a flaky crust.
   • Gradually add small amounts of water and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Increase the heat to high, add the minced mutton, and cook for 8-10 minutes, breaking up any lumps with a spoon. Continue cooking until the keema is browned and all the moisture has evaporated.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, and 0.75 tsp of salt. Sauté for 2 minutes until the spices are fragrant.
   • Stir in the green peas and chopped green chilies. Cover the pan and cook for 4-5 minutes until the peas are tender.
   • Turn off the heat, mix in the chopped coriander leaves, and transfer the filling to a plate to cool down completely. This is crucial to prevent soggy samosas.
3. 3

   Shape the Samosas

   • After resting, knead the dough for one minute. Divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal.
   • Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled keema filling. Do not overfill.
   • Apply a little water to the inner rim of the cone's open edge. Pinch the edges together firmly to seal the samosa completely. Ensure there are no gaps.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface slowly.
   • Gently slide 3-4 samosas into the hot oil, being careful not to overcrowd the pan.
   • Fry on low heat for 12-15 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Once cooked, use a slotted spoon to remove the samosas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the hot and crispy Keema Samosas with mint chutney, tamarind chutney, or your favorite ketchup.