Uttar Pradesh

Keema samosa

Spiced mutton mince in a flaky pastry. Ramzan evenings smell like this.

75 minTime

14 gProtein each

mediumSpice

Make it your way

Grandma's wayMutton keema in flaky pastry.

The original

440kcalsame

14 gproteinsame

2 gfibresame

75minutessame

Keema samosa, iftar style.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)1⅔ cups

Ghee3 tbsp, for the dough

Ajwain (carom seeds)½ tsp

Waterabout 1/3 cup

Minced mutton (goat mince, ground goat)300 g keema

Onion1 large, finely chopped

Green peas⅓ cup

Ginger garlic paste2 tsp

Green chilli1, chopped

Garam masala¾ tsp

Red chilli powder (indian red chili powder)¾ tsp

Mint leavesa handful

Coriander leaves (cilantro)2 tbsp

Lemon juice2 tsp

Salt1¼ tsp

Cooking oil (vegetable oil)absorbed from deep frying

4 steps

1Rub ghee into maida, ajwain and a pinch of salt till it holds when pressed. Knead with water into a stiff dough. Rest 30 minutes.
2Cook onion till golden, add ginger garlic paste and keema. Cook till no pink remains and dry. Add peas, spices, herbs and lemon.
3Roll the dough, cut in half, form cones, fill and seal.
4Fry on low medium heat for 10 to 12 minutes until golden and blistered.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.