Kheema samosas (Deep fried pastry stuffed with mutton mince)

Kheema samosas is a very popular street food or snack. 'Kheema' means mutton or chicken mince and samosa is the name for the deep fried stuffed pastry. This is also great as an appetiser, accompaniment to a main meal or as a quick 'Tea-time' snack. Now-a-days the samosa pastry sheets are readily available in the market making it even more easier. 

FOR THE MINCE STUFFING : (FOR AROUND 8 TO 10 SAMOSAS)

INGREDIENTS :

Kheema (Mince meat) You can use mutton or chicken   250 gms

Onion 1 Med sized chopped very finely

Turmeric powder 1/2 tsp

Mutton masala (Readily available in the market) 2 Tbsp (Adjust as per taste)

Ginger garlic paste  2 tsp

Oil 2 Tbsp

chopped coriander 1 fistful

Salt to taste 

Red chilli powder as per taste

METHOD:

TO PREPARE THE MINCE STUFFING :

1. Heat oil in a kadai/wok.

2. When the oil is hot, add the chopped onion and stir for a min.

3. once the onion turns pink or translucent, add the turmeric powder and ginger garlic paste.

4. Cook while stirring for a few more minutes, till you get a nice aroma of the ginger and garlic.

5. Wash and clean the mince meat and drain all the water.

6. Now add the mince meat/kheema to the kadai and mix well

7. Add just half a cup of water and stir well.

8. Cook covered on low heat and stirring occasionally. (Ensure that the kheema does not stick to the bottom of the WOK)

9. Add the mutton masala , Red chilli powder, coriander leaves and mix well.

10. Now keep stirring and cook till the mixture is completely DRY. Add salt in the end . 

11. Your stuffing is now ready. Keep aside to cool it a little .

MAKING THE SAMOSAS.

(I have used the readymade or store-bought PASTRY SHEETS known as 'Samosa Patti' ) 

1. Take one samosa patti.
2. In the lower corner place around 1 tsp of mince stuffing .
3. Turn the patti (Folding it repeatedly to form a triangle)
4. Seal the edge with a thick paste of wheat flour and water.

5. Assemble all such samosas and keep aside (Keep covered with a damp cloth to avoid drying and cracking of the outer cover ) 
6. These can be prepared before hand and fried at a later time too. (Great idea for parties)
7. In a wok or kadhai , heat sufficient oil for deep frying .
8. Once the oil is hot, deep fry the samosas one by one till deep golden brown and crispy on the outside.
9. Serve hot with Mint Chutney (Click for recipe)

** The Health conscious folks can even bake these or Air Fry the samosas