Keema Samosa Recipe | Minced Meat Samosa | How To Make The Best Keema Samosas At Home

Makes 45 to 48 small Samosas

1. To make the samosa wrappers (roti), place all-purpose flour (maida) in a large bowl or thali. Pour lime juice into the water, stir, and then pour the water onto the flour. Knead well, like for a chapatti, for about 10 minutes to make a fairly firm dough. Cover with a damp cloth and set aside for 1 hour.
    
2. In the meanwhile, place a kadhai or wok over high heat. Add oil, and once hot, slide in onions and sauté till golden brown, about 4 minutes. Add garlic paste followed by ginger paste and stir. Add coriander powder, turmeric powder and red chilli powder and continue to stir. Toss in green chillies.
    
3. Pour in tomato puree and stir well, scraping the bottom of the pan. Cook till the oil leaves the masala, 5 to 6 minutes.
    
4. Add keema and stir to mix well with the masala. Sauté for a couple of minutes, then cover the kadhai with a tight fitting lid. Once the keema releases some liquid, remove the cover and continue to sauté till the liquid begins to dry. Add salt; stir. Cook for another 6 to 7 minutes till the keema dries out and begins to color. Add garam masala; stir for 2 minutes and remove from heat. Set aside.
    
5. Take the dough and twist off a 1 to 1½-inch size ball of dough. Roll between your palms and then flatten to a disk. Use a rolling pin to roll out to about 3-inch in size and set aside. Repeat for a second ball of dough. Dip your fingertips in vegetable oil and apply it in on to the 2^nd disk. Sprinkle some flour on the disk and the top it with the first disk, pressing them together. Using the rolling pin, roll them out together as thinly as possible.
    
6. Heat a tawa or other flat griddle pan, and place the combined disk / roti on it. Cook till just cooked through but before the roti starts to color in spots. Remove from heat and separate the two disks (they will come apart easily). Set aside and repeat for the entire quantity of dough, piling the cooked disks one on top of the other. Use a sharp knife to cut the disks in two through the center making neat semi-circles.
    
7. Make the flour slurry by pouring 2½ tablespoons of water into 2 tablespoons of flour in a small bowl and mixing well with a spoon.
    
8. Place one semi-circle roti in the palm of your left hand (unless you’re a leftie – then reverse everything). Pick up a little bit of the flour slurry in a spoon and apply it around the edges of the roti. Then using your right hand thumb and index finger, pick up the bottom point of the roti and roll across the semi-circle forming a small cone (with a flap leftover on top – see video). Press the cone’s edges just a bit so that the slurry causes them to seal. Hold the cone like you would an ice cream cone and fill it with 1 to 1½ teaspoon of reserved cooked keema. Bring the flap over the top sealing it with the slurry already applied. Set aside. Repeat with all rotis and keema.
    
9. Place a kadhai or wok over high heat and pour in oil. Once hot, but not smoking, carefully slide in as many samosas as will fit comfortably in the kadhai in a single layer, without overcrowding. Fry them for about 2 minutes, turning once to cook evenly, and adjusting heat as needed. They should be crisp and golden brown. Remove and drain on a kitchen napkin. Repeat for all remaining samosas.
    
10. Serve hot with hari (mint and coriander) chutney or the sauce of your choice.