Mutton Samosa
October 11, 2016

Even though samosas are a North Indian snack, Goans have learned to make it their own by adding a meat filling. This is a delicious snack that will have everyone asking for more!

Cuisine Indian
Course Snacks
Serves 25
Method Deep-fry
Difficulty Hard
Cook Time 2   hour(s)
  • Cuisine Indian
  • Course Snacks
  • Serves 25
  • Method Deep-fry
  • Difficulty Hard
  • Cook Time 2   hour(s)
pastry sheets
600   grams
oil for frying samosas
1   tablespoon
coriander powder
1   teaspoon
cumin powder
1   teaspoon
turmeric powder
1   teaspoon
1   teaspoon
chaat masala powder
1   teaspoon
kashmiri chili powder
2   teaspoon
cilantro or coriander leaves
1/2   cup
maida/ all purpose flour
2   tablespoon
garam masala powder
1   teaspoon
ginger garlic paste
2   tablespoon
finely chopped onions
1   cup
finely chopped tomatoes
1/2   cup
cumin seeds
1   tablespoon

1. Heat ghee in a pan. Add cumin seeds and ginger garlic paste. Next add in the onions along with salt to hasten the cooking process. Cook till the onions begin to brown.

2. Add kashmiri chili powder, turmeric, coriander powder, cumin powder, chaat masala powder, garam masala powder and saute for a minute. Add in the tomatoes. Cook for at least 10 minutes.

3. Next add in the kheema. Mix everything well. Cover and cook till the kheema is done, stirring occasionally. Add in the coriander. Mix well.

4. Your filling is ready. Let it cool a little. Heat oil in the mean time for frying the samosas. Make a thick paste with maida and water. Place the filling as shown on the pastry sheet.

5. Roll as shown below to form a triangle shape, using the maida paste to seat the edges. Cover the samosas with a wet muslin cloth to prevent them from drying. This recipe makes 25 large samosas. At this point you can place the samosas in an airtight container or zip lock (ensuring that they don't overlay on each other) and freeze them. These last up to a month and can be fried and enjoyed as and when needed.

6. Fry the samosas till golden brown on both sides.

7. Remove on a paper towel to soak access oil. Serve with chutney or ketchup.