Mutton Kheema Samosa

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the all-purpose flour, carom seeds, and 1/2 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape.
   • Gradually add cold 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 Mutton Kheema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and allow them to splutter.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for about a minute until the raw aroma disappears.
   • Add the minced mutton. Use a spatula to break up any lumps and cook for 5-7 minutes, until the mutton changes color and the moisture has evaporated.
   • Add the turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 3/4 tsp of salt. Mix well and cook the spices for 2 minutes.
   • Reduce the heat to low, cover the pan, and let the mutton cook for 10-12 minutes until it's tender and the mixture is completely dry. If it starts to stick, add a tiny splash of water.
   • Stir in the green peas and cook for another 2 minutes. Turn off the heat and mix in the chopped coriander leaves.
   • Spread the filling on a plate to cool down completely. This is crucial to prevent soggy samosas.
3. 3

   Shape the Samosas

   • After the dough has rested, knead it lightly for a 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, 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 the seam.
   • Hold the cone and fill it with about 1.5 to 2 tablespoons of the cooled mutton filling. Do not overstuff.
   • Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the samosa. You can create a small pleat on one side before sealing for a traditional shape.
   • Ensure the samosa is sealed tightly with no gaps. Repeat the process for the remaining dough and filling to make 12 samosas.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. The oil should be just hot enough, not smoking. To test, drop a small piece of dough; it should sizzle and rise to the surface slowly.
   • Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-14 minutes, turning them occasionally. This slow frying process is key to a crispy, bubble-free crust.
   • Once they are golden brown and crisp on all sides, remove them with a slotted spoon.
   • Drain on a wire rack or paper towels to remove excess oil. Serve hot with mint chutney or your favorite sauce.