Kheema Samosas / Minced Meat Samosas

Samosas before frying Samosas after frying ...and after a bite.

Hmm Kheema Samosas. Anything nonveg is welcome at my place. But this was so awesome that S just finished up everything. I had to steal his plate to take a picture. This samosas are really very smalls and can be classified as cocktail samosas. Perfect for a gathering. But it does take a long time to make these. Ofcourse there is appreciation at the end. And the best part is duckie loved them too!!! They were a little spicy for him, but you know how it is with kids and nonveg food. Even if it is spicy he will eat it. But give him spicy veg food- he hates it.:) I read somewhere that you can also freeze these samosas. Just fry them till light brown and when cold, ziplock them and pop it in the freezer. Wouldn't that be great? I have to give it a try sometime. For this I used minced lamb meat marinated few days earlier.
I remember my mom trying to make kheema samosas once...a long time ago..She couldnt get the pastry puff right, but they were awesome just because she made them:) So mamma, this one's for you.:)

Recipe:
1lb minced meat either chicken or goat or even beef will do.
1 tsp ginger-garlic paste
salt to taste
1 medium onion.
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
handful chopped cilantro
4 tsp oil for cooking

for the pastry cover:
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/4 cup sooji (wheat creamlets)
salt to taste
1 tsp ajwain
1 tsp hot oil while kneading.

Oil for frying samosas.

Preparation:
Wash the minced meat properly. Dice the onion. Heat oil in kadai. When hot, add onions to it and fry till cooked/golden brown. Then add minced meat and rest of the ingredients and cook till the meat is tender. If any water is there, then cook on low flame till the water evaporates and the meat is dry. Let the mix cool. Garnish with cilantro.
Mix whole wheat flour, all purpose flour and sooji together with ajwain, salt, and oil. Add water as required and knead properly. Cover it and let it rest for 15-20 mins.
Take a small portion of the dough and divide it into 2 balls. Roll out one ball into a small pancake / puri size circle. At the same tme warm up a frying pan. Roast one side of the puri on the frying pan. This is done so that the samosas cook from inside too, because sometimes while frying, they remain raw from inside. But this takes some work, the next time I am going to fry it directly on high heat and lets see how it works out. For now, I will stick to pre-raosting and post-frying.
Divide this into 2 portions (2 semi circles). Take one half of the semi circle. Fold it into a cone, seal the edges of the cone, make sure that the roasted side is inside. Fill up little minced meat inside the cone and seal it completely. Complete all the samosas this way. It takes a little time, but it is definetly worth it.
Heat up wok with oil in it and fry all the samosas on medium heat. The inside has to get cooked too. Serve hot with ketchup or mint chutney.
Dipti