Mutton Keema Samosa
These crisp samosas use a dry mutton keema filling seasoned with Signature Garam Masala, ginger, chilli and coriander. The key is moisture control: the filling must be thoroughly reduced and cooled before stuffing so the pastry remains crisp.
Servings
4
Prep Time
40 minutes
Cook Time
35 minutes
Total Time
1 hour 15 minutes
Extra Time
Resting Time: 30 minutes for dough
✨ Zaika Potli Secret Technique
Add 1¼ tsp Signature Garam Masala to the dry cooked keema during the final minute. The blend remains in the filling.
Ingredients
For the Dough
- Maida — 2 cups / 250 g
- Ajwain — ½ tsp
- Salt — ½ tsp
- Ghee or oil — 4 tbsp
- Water — approximately ½ cup, as needed
For the Filling
- Mutton mince — 400 g
- Oil or ghee — 1½ tbsp
- Onion — 1 medium / about 100 g, finely chopped
- Ginger-garlic paste — 2 tsp
- Green chilli — 1, finely chopped
- Kashmiri chilli powder — ½ tsp
- Coriander powder — 1 tsp
- Signature Garam Masala — 1¼ tsp / about 4 g
- Green peas — 75 g, optional
- Salt — 1 tsp
- Fresh coriander — 3 tbsp
- Lemon juice — 1 tsp
For Frying
- Neutral oil — as needed for deep frying
Cooking Instructions
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1To make the dough, combine maida, ajwain and salt.
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2Rub in the ghee or oil until the flour resembles coarse crumbs.
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3Add water gradually and knead into a firm dough. It should be noticeably firmer than roti dough.
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4Cover and rest for 30 minutes.
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5Meanwhile, heat oil or ghee for the filling.
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6Add onion and cook until golden.
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7Add ginger-garlic paste and green chilli.
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8Add the mince and cook over medium-high heat, breaking up clumps.
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9Continue until its released moisture evaporates and the meat starts browning.
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10Add chilli powder, coriander powder, peas if using and salt.
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11Cook until the filling is completely dry.
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12Add Signature Garam Masala and cook for another 1 minute.
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13Turn off the heat and add coriander and lemon juice.
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14Cool the filling completely.
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15Divide the dough into 8 equal portions.
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16Roll one portion into an oval approximately 15–17 cm long.
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17Cut it in half crosswise to create two semicircles.
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18Moisten the straight edge of one semicircle with water and form a cone, pressing the seam firmly.
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19Fill with approximately 1½–2 tbsp keema, leaving enough space at the top to seal.
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20Moisten and press the open edges firmly together.
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21Repeat to make 16 samosas.
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22Heat frying oil over medium-low heat, approximately 150–160°C.
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23Add samosas without overcrowding.
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24Fry slowly for approximately 10–12 minutes, turning periodically.
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25Increase the heat slightly toward the end and fry until evenly golden and crisp.
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26Drain and rest for a few minutes before serving.
💡 Chef's Pro Tip
Low-temperature frying at the beginning is crucial. Dropping samosas into very hot oil can blister the pastry and brown the exterior before the layered dough becomes properly crisp.
🍽️ Perfect Serving Pairings
My Take On Mutton Keema Samosa
These crisp samosas use a dry mutton keema filling seasoned with Signature Garam Masala, ginger, chilli and coriander. The key is moisture control: the filling must be thoroughly reduced and cooled before stuffing so the pastry remains crisp.
The Secret: Low-temperature frying at the beginning is crucial. Dropping samosas into very hot oil can blister the pastry and brown the exterior before the layered dough becomes properly crisp.