Recipe CookBook

Dahi–Kheema Samosas

Ingredients

250 gm - keema (mutton mince)

50 gm - onion

5 gm - whole garam masalas

1 tbsp - hung curd

10 gm - ginger-garlic paste

250 gm - refined flour

1 tbsp - garam masalas

4 to 5 gm - chopped ginger

15 to 20 gm - dry fruits

Method

1. Heat the oil, add the whole garam masala, sliced onions and sauté until they turn a golden brown.

2. Add the ginger-garlic paste.

3. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.

4. Add the marinated keema to the oil and cook well.

5. Add the chopped ginger to the keema. Add the dry fruits.

For Samosa:

1. Add salt to refined flour along with oil to make a stiff dough.

2. Portion into small balls. Roll into pancakes.

3. Add the keema to pancake and shape (crescent shaped). Fry till cooked.