Keema Samosa

Today is Mahalaya, the day when Navaratra starts. It seems to be a Monsoon festive celebration this year.Almost every day it’s raining.And you can only crave for some crispy keema samosa with your afternoon tea.

Samosa is a popular street-food in India.The crispy pastry stuffed with mutton mince is deep fried to golden color. Keema Samosa remind me of my days in Hyderabad. I absolutely adore them.I have also found them on streets of Kolkata.But they differ in taste and size.

Keema Samosa

Serve them with Iraini Chai or Nimbu Chai, both will make your evening wonderful.You can also try with paneer bhurji for a veg version.you can add potatoes and green peas to it too.

But keema samosa is so good for a meat-lover like me.Unlike North-India Navaratri celebration, there is no such restriction in food Odisha and west-Bengal. There are many places in Bangalore where Durga-puja is celebrated among Bengali communities. Food stalls selling delicious Bengali dishes are easily spotted there.

Some popular combination like luchi and kosha-mansho, chicken biriyani and chaap ..lastly samosa and rasogolla are not to be missed. I love Bengali version chicken biriyani too where a piece of potato is a must.

Last year I went to Kolkata to witness the grand celebration of Dushara. One should visit the city of joy during Durga Puja.It was just fabulous. I had that Keema Samosa too during pandal hopping.

You can serve them with tamarind sweet chutney.


Print Recipe
Keema Samosa / Stuffed
Samosa is a popular street-food in India.The crispy pastry stuffed with mutton mince is deep fried to golden color.
Keema Samosa
Course brunch, snack
Cuisine bengali
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Course brunch, snack
Cuisine bengali
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pieces
Keema Samosa
Instructions
  1. In a bowl add maida, 1 tbsp oil and 1/2 tsp salt. Mix well and knead with warm water. Make a soft dough. Keep it aside.
  2. In a pan heat 2 tbsp oil. Add finely chopped onion and fry till brown.Add ginger-garlic paste and fry for a minute.
  3. Add minced meat and turmeric powder .Cook till they are almost done at medium flame. Add red chili powder and garam masala.Mix well and cook for a minute.
  4. Add fresh chopped coarinder leaves and mix well.Stuffing is ready.
  5. Divide the dough into 8 to 10 equal sized ball.Take one ball and roll into 7-inch circular flatbread.Cut into two equal sized semi-cirlce.
  6. Take one of that and add keema masala to it. Grease the edge of the pastry with water.Seal and make a tringular size .you can check this video http://bit.ly/2hdh4ol
  7. Heat oil and deep fry them until they are golden brown. Serve hot.
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