Mutton Keema Samosa with Mint Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the maida, ajwain, and 0.5 tsp of salt.
   • Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. It should hold its shape when pressed in your fist.
   • Gradually add water, a little at a time, 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 30ml of oil in a pan over medium heat. Add the cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté for 5-6 minutes until they turn translucent and light golden.
   • Stir in the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the mutton keema and increase the heat to high. Sauté, breaking up any lumps with a spoon, until the keema changes color and the moisture evaporates.
   • Reduce the heat to medium. Add the turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix well.
   • Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally, until the keema is cooked through and the mixture is completely dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves.
   • Transfer the filling to a plate and spread it out to cool down completely.
3. 3

   Shape the Samosas

   • After resting, knead the dough for another minute. Divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval shape, about 6-7 inches long.
   • Cut the oval in half crosswise to create 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 the seam.
   • 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 top edges of the cone. Pinch the top edges together firmly to seal the samosa completely, ensuring there are no gaps.
   • Repeat with the remaining dough and filling to make 12 samosas.
4. 4

   Fry the Samosas

   • Heat the 500ml of oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly.
   • Gently slide 3-4 samosas into the oil, being careful not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Frying slowly on low heat is the key to a perfect, flaky, and bubble-free crust.
   • Once fried, use a slotted spoon to remove the samosas and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Mutton Keema Samosas hot with mint chutney, tamarind chutney, or your favorite dipping sauce.