Mutton Kheema Samosa

1. 1
   knead · ~20 min

   Knead the pastry dough.

   1.Mix all-purpose flour, 3 tbsp oil, and half of the salt in a bowl.

   2.Rub the oil into the flour until the mixture looks crumbly.

   3.Add water little by little and knead into a stiff, smooth dough.

   4.Cover the dough and set it aside for 20 minutes.

   TIPA stiff dough gives samosas their flaky shell. Soft dough makes bubbles and weak folds.
2. 2
   saute · ~17 min

   Cook the kheema filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for 20 to 30 seconds.

   3.Add onion and cook until lightly golden, about 5 minutes.

   4.Add ginger-garlic paste and green chili, then cook for 1 minute.

   5.Add mutton mince and cook, breaking it up well, until it loses its raw color.

   6.Add turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt.

   7.Stir in peas and cook until the mince is dry and fully cooked, about 8 to 10 minutes.

   8.Turn off the heat and mix in cilantro and lemon juice.

   TIPKeep the filling fairly dry so the samosas stay crisp and do not burst while frying.
3. 3
   rest · ~15 min

   Cool the filling completely.

   Spread the kheema filling on a plate or leave it in the pan until it is no longer warm. A cool filling is easier to shape and keeps the pastry from turning soggy.

4. 4
   mix · ~1 min

   Make the sealing paste.

   Mix 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste. This helps the samosa edges seal neatly.

5. 5
   assemble · ~20 min

   Shape the samosas.

   1.Divide the dough into 4 equal balls and keep them covered.

   2.Roll each ball into a thin oval about 7 to 8 inches long.

   3.Cut each oval in half to make 8 semicircles.

   4.Brush the straight edge with sealing paste and fold into a cone.

   5.Fill each cone with a spoonful of cooled kheema filling.

   6.Brush the open edge with sealing paste and press firmly to seal.

   TIPDo not overfill the cones. Leave a little space at the top so the edges seal tightly.
6. 6
   fry · ~20 min

   Fry the samosas until golden.

   1.Heat oil for frying in a deep pan over low-medium heat.

   2.Slide in a few samosas at a time without crowding the pan.

   3.Fry slowly, turning often, until the shells are crisp and evenly golden, 8 to 10 minutes per batch.

   4.Lift them out and drain well.

   TIPStart frying on lower heat so the pastry cooks through and blisters less. Very hot oil browns the outside too fast.
7. 7
   serve

   Serve the mutton kheema samosas hot.

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