Keema Samosa!

Actually I love fried stuffs! I always plan to make puris every Sunday. And there was a time when I used to make samosas so regularly at home. Samosas and Puffs were my most favorite items in the fried stuffs. Then life happened and these things seemed to be a thing of pass bys. There is this shop that sells the best samosas with spicy fillings. Dad came about this shop when he was introduced to it by his colleague. Dad is a person who never approves of buying things from just about any shop. But on this account, since it was his colleague who vouched for its freshness and quality, he was ready to embrace to our household. This was few years back. Since then, whenever he passes that shop by, he stops for a bag and comes back with hot hot lip smacking samosas. I can still remember those aromatic, crunchy spicy samosas. And of course, those yummy ones from my teens that I had cooked up!

When we were on this topic, I was telling Athamma how I used to make Samosas so often back then, she was all eager we make them again. She had notions of making Keema Samosas and was bent on making only these. She, infact soaked dry peas for a vegetarian ones for me. Which sadly took another avatar, for want of time. I can imagine the plight of those lovely soaked up peas. Imagining to dress themselves around a crunchy crispy rolls, they sadly had to do a sole job in a kurma! Not that Peas Kurma wasn’t fantastic, its just that peas Samosas appeal more!

Coming to the stuffing of the Keema, we made extra for these samosas. And we attempted it early morning. Early the best, its said. The flour and the shortening is very important for the crispiness you get in shops. The flour that we used, gave us more of a white samosa, even though we cooked in medium.

Makes about 6 medium size samosas

Ingredients Needed:

All purpose flour / Maida – 1 cup
Salt to taste
Butter – 1 – 2 tsp
Water for making the dough.
Mutton Keema for Stuffing
Flour for dusting
Oil for deep frying

Method to prepare:

In a bowl, take the flour. Mix in salt and then butter. Rub well. It should crumble out. Then slowly add water and make a stiff dough. It should not be soft as it will drink up oil. Let it rest for 10 mins

Divide into equal balls. On a rolling board, take a ball, dust it with flour and roll out a circle of about 4 inches. Cut in the middle to get two layers.

Fry the Mutton keema till its really dry. Take a spoon of the filling and place in the middle of the layers. Cover as you do an envelope. Tuck in the sides and ensure there are no holes.

Once you are done with the entire batch, heat a pan with oil. Once the oil is real hot, simmer. Drop in gently and fry on slow flame in batches. Cook on both sides and drain to kitchen towel.

Normally the store bought ones stay crispy for longer time because they add more of butter. Since this was to be consumed immediately and more over in the morning, very less butter was added. Those times, you can serve them right away and also deep fry two times. This way the outer layer gets more crispy and crunchy!

Enjoy with tomato sauce!

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Keema Samosa!
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Cuisine Andhra Pradesh
Dish Type Mutton Dishes
Servings
Cuisine Andhra Pradesh
Dish Type Mutton Dishes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!

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21 comments

  1. I love keema samosa.For the puffs too amma makes the filling with keema only.Again my son prefer veg…so can’t make these nowadays.Love to have one.Looks so crispy

  2. Who woudn’t love those fried samosas. They look crunchy and delicious.
    I hardly make samosas at home, my cheap excuse that it is too difficult.
    When evern i make thedough, it ends up to disaser.

  3. Your keema samosa looks so good.I agree with happy cook about/When evern i make the dough, it ends up to disaser./

    Any other tip to make crust flaky other than I should not add too much water to the dough. HELP. Thanks in advance.

    Ramya

  4. They look so good, keema samosa’s were the first kind I ever tried… My friends mom made them all the time… I want to try yours very soon!

  5. hey i too did this under chicken samosa….same thing..first i had keema then with the leftover kheema i made samosaa….i cannot c my comments on the previous kheema recipe..dont know wht hapend…looks great sri

  6. Hi valli… love those kheema samosas ๐Ÿ™‚

    I am doing good.. and not very active these days…

    But I will definitely participate in the roti mela.. wait for my post ๐Ÿ™‚

  7. Keema has such an amazing flavor! The samosas look great. I have left a little game of tag for you at my blog. Please check it out! ๐Ÿ™‚

  8. I agree, nothing like eating fried food, way better that eating desert atleast for me!:D
    I have eaten Kheema Samosa before from a Pakistani store, yummy. Must try sometimes!:))
    Kids’ last day at school today.Trisha is going to lunch and a movie with friends after school and Tushar is coming home at 1.30pm.I have been picking them up since Friday, such a relief for me not to do that anymore. It’s so very very hot here,I get headaches if I go out of the house.
    I have a eye appointment on Friday, that’s it! YAY!:)

  9. Hi!Keema samosas look tempting.And thanks for guiding me on the logo.
    May I suggest that you add a pinch of sugar to the maida mixture ..it helps in browning when frying ..so u don’t get white samosas ..my mom does that when making maida puris.

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