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Crispy, golden pastries filled with a savory, spiced minced mutton filling. This classic Mughlai snack is a crowd-pleaser, perfect for parties or as a delicious evening treat with mint chutney.
For 4 servings
Prepare the Samosa Dough
Cook the Mutton Kheema Filling
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Crispy, golden pastries filled with a savory, spiced minced mutton filling. This classic Mughlai snack is a crowd-pleaser, perfect for parties or as a delicious evening treat with mint chutney.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 704.6 calories per serving with 21.93g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas
Replace mutton with minced chicken or turkey for a leaner option. The cooking time for the filling may be slightly shorter.
For a vegetarian version, substitute the mutton with crumbled paneer, mashed potatoes, or a mix of finely chopped vegetables like carrots, beans, and cauliflower.
For a lower-fat version, you can bake the samosas. Brush them lightly with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp. The texture will be different from the fried version but still delicious.
Add 1/4 tsp of fennel powder (saunf) or a pinch of dried mint (pudina) to the filling for a different flavor profile.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The mutton filling provides heme iron, a form of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Spices used in the filling, such as cumin and carom seeds (ajwain), are traditionally known for their digestive properties, helping to reduce bloating and indigestion.
A single homemade Mutton Kheema Samosa contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying.
Mutton Kheema Samosa is a deep-fried snack and is high in calories and fat, so it should be consumed in moderation as an occasional treat. The mutton filling provides protein and iron, but the overall dish is not considered a healthy choice for regular consumption.
Yes. You can prepare and shape the samosas, then arrange them on a tray without touching each other and freeze them. Once frozen solid, transfer them to a freezer-safe bag. You can fry them directly from frozen; just add a few extra minutes to the frying time.
Bubbles on the samosa crust are usually caused by two things: the dough being too soft or the oil being too hot when you start frying. Ensure your dough is stiff and always fry the samosas on low to medium-low heat.
Yes, you can. Brush the samosas lightly with oil and place them in the air fryer basket. Air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until they are golden brown and crisp.
This happens when the samosas are not sealed properly. Make sure to apply a thin layer of water along the edges before sealing and press them together very firmly. Also, avoid overfilling the samosas, as this can put pressure on the seams.