Keema Patti Samosa Recipe by Tanushri Paul
Cooking Instructions 1 hour 1 Heat oil in a pressure cooker. Add chopped onion. Cook for 2-3 minutes. When onion becomes golden in colour add ginger garlic paste. Mix well. Cook for 2 minutes. 2 Add tomato puree. Then add turmeric powder, coriander powder, chilli powder and salt. Cook for few minutes. 3 Add mutton mince. Cook on medium flame. When oil separates from the keema add garam masala powder. Cook it. 4 Now add one cup of hot water. Close the lid. Pressure cook for 2 whistles on medium flame. Now switch the flame off. 5 After a few minutes open the lid. Again turn the flame on. If there is any water then evaporate it. Switch the flame off. Cool the mixture. 6 To make the flour slurry 7 Take all-purpose flour in a bowl. Add water and mix well. This slurry will be used to seal the samosa edges. 8 To make the keema samosa 9 Take two sheets. Using a brush, apply flour slurry on the corner of the sheets. Press it as shown in the picture. 10 Put some keema mixture on the corner of the sheet. Fold one sheet over the keema. Apply slurry. Fold another sheet on the top of the first sheet. 11 Turn it over. Apply the slurry. Fold one side. Again apply slurry. Fold another side. As shown in the picture. Make all the samosas. 12 Heat oil in a Karahi for frying. Put 2-3 samosa. Fry on lower to medium heat. Fry the samosas till golden in colour. Fry all the samosas like this. Serve hot with tomato ketchup. 1 Heat oil in a pressure cooker. Add chopped onion. Cook for 2-3 minutes. When onion becomes golden in colour add ginger garlic paste. Mix well. Cook for 2 minutes. 1 Heat oil in a pressure cooker. Add chopped onion. Cook for 2-3 minutes. When onion becomes golden in colour add ginger garlic paste. Mix well. Cook for 2 minutes. 2 Add tomato puree. Then add turmeric powder, coriander powder, chilli powder and salt. Cook for few minutes. 2 Add tomato puree. Then add turmeric powder, coriander powder, chilli powder and salt. Cook for few minutes. 3 Add mutton mince. Cook on medium flame. When oil separates from the keema add garam masala powder. Cook it. 3 Add mutton mince. Cook on medium flame. When oil separates from the keema add garam masala powder. Cook it. 4 Now add one cup of hot water. Close the lid. Pressure cook for 2 whistles on medium flame. Now switch the flame off. 4 Now add one cup of hot water. Close the lid. Pressure cook for 2 whistles on medium flame. Now switch the flame off. 5 After a few minutes open the lid. Again turn the flame on. If there is any water then evaporate it. Switch the flame off. Cool the mixture. 5 After a few minutes open the lid. Again turn the flame on. If there is any water then evaporate it. Switch the flame off. Cool the mixture. 6 To make the flour slurry 6 To make the flour slurry 7 Take all-purpose flour in a bowl. Add water and mix well. This slurry will be used to seal the samosa edges. 7 Take all-purpose flour in a bowl. Add water and mix well. This slurry will be used to seal the samosa edges. 8 To make the keema samosa 8 To make the keema samosa 9 Take two sheets. Using a brush, apply flour slurry on the corner of the sheets. Press it as shown in the picture. 9 Take two sheets. Using a brush, apply flour slurry on the corner of the sheets. Press it as shown in the picture. 10 Put some keema mixture on the corner of the sheet. Fold one sheet over the keema. Apply slurry. Fold another sheet on the top of the first sheet. 10 Put some keema mixture on the corner of the sheet. Fold one sheet over the keema. Apply slurry. Fold another sheet on the top of the first sheet. 11 Turn it over. Apply the slurry. Fold one side. Again apply slurry. Fold another side. As shown in the picture. Make all the samosas. 11 Turn it over. Apply the slurry. Fold one side. Again apply slurry. Fold another side. As shown in the picture. Make all the samosas. 12 Heat oil in a Karahi for frying. Put 2-3 samosa. Fry on lower to medium heat. Fry the samosas till golden in colour. Fry all the samosas like this. Serve hot with tomato ketchup. 12 Heat oil in a Karahi for frying. Put 2-3 samosa. Fry on lower to medium heat. Fry the samosas till golden in colour. Fry all the samosas like this. Serve hot with tomato ketchup. 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