kheema samosa,keema samosa,mince samosa recipe

Kheema Samosa /Keema Samosa are our family favourite snack just like most of you  We too thoroughly enjoy hot crispy Keema/Kheema /Mince Samosas . I always keep a pack of samosa sheets and spring roll sheets in the freezer making samosas and spring rolls becomes easy .If you have some guest coming over or want to munch something tasty yet homemade you can always make mince samosa /kheema samosas .These Mince/Kheema samosas can be frozen for days just fry when required. Sharing some delicious and must try snacks/appetizers from the blog at the end of this post ..do try ..you sure will love them all .
how to make keema samosa,how to make mince samosa,mutton mince samosa


Ingredients 
Samosa sheets/wrappers frozen or homemade 
2tbsp maida/flour  mixed with water to form a paste/glue

for the filling
250 grams kheema/mince
2 onions finely chopped
4 to 5 green chillies chopped 
5 to 6 garlic minced
1 inch ginger minced 
1/2 tsp garam masala powder
salt as needed
handfull coriander and mint leaves chopped
lime juice as needed 

how to make beef mince samosa,mutton mince samosa ,beef samosa,goan samosa


 
  • Wash the mince and drain excess water .
  • Heat a pan add oil once heated add onion and ginger garlic 
  • Saute well for few minutes until raw smell goes off
  • Add green chillies and mix
  • Saute well ,add mince and saute for 7 to 8 minutes.
  • add salt, garam masala powder and lime juice 
  • Cover and cook for 3 to 4 minutes on lowest flame .
  • Add chopped coriander and mint leaves 
  • Switch the flame off 
  • let the mince cool down completely.


  • Fill the mince in the samosa sheets 
  • Apply the flour slurry /paste 
  • Heat oil to deep fry
  • You can air fry or bake them too .



  • Deep fry in batches until golden brown over medium flame  .
  • Remove the  samosa on absorbent paper 
  • Serve with ketchup or chutney.



beef samosa

some more snacks/appetizers for you to try 
goan beef samosa,how to  make samosa



 
Sabudana Papad /Sago Papad are crispy delicious papad /popadom which is very easy to make ..Making Papad jn summers is a  is very common practise here in India .. every Indian  household makes Papad be it of Sabudana/Sago /Javvarisi /Potato ,Rice or urad ..
Sabudana Papad is one of the easiest papad you will ever prepare ..Though the process is a bit lengthy but worth every effort.
 
I have fond memories attached with sabudana Papad ..This is one of the very few recipes I learnt as a school going kid ..Watching my aunts and mom make I tried  this back then at the age of 11 and my very first attempt was a huge success ..You too can make this easily ,the recipe is super easy and all the ingredients are available easily at home..This Summer do try making some sabudana papads and enjoy crispy delicious homemade Sabudana papads throughout the year .




Ingredients
1 cup sago/sabudana
2 cups water to soak
1/2 tsp cumin
3 to 4 green chillies crushed 
salt to taste 
1 tsp lemon juice
4 cups water 



Method
Wash the sago /Sabudana and soak in 2 cups water for 6 to 7 hours or Overnight .
Next Morning Add 4 cups water to a vessel add salt let it come to a boil add the sago pearls and let it cook till it reaches porridge consistency ,translucent and thick  .
Add crushed green chillies and cumin seeds stir and switch the flame off.
Add lemon juice and mix.
Prepare 5 to 6 Thalis/steel plate ,grease them well or line with butter/parchment paper  .
You can use clean plastic sheets or thin cotton cloth too.



Using a small ladle /spoon spread out the mixture on the greased thalis .
The mixture will shrink after drying so keep it a little thick .
Let it sun dry for 5 to 6 days 
After drying it on the first day you can flip the papad on the other side .


Continue to sun dry for atleast 3 to 4 hrs in the hot sun for 3 to 4 days minimum.
Once they turn hard its ready to store/fry.
For frying you need the oil to be7 very hot  
Fry in batches drain on kitchen towel/absorbent paper .
enjoy it as sides or as snacks. 

you can add few drops of colour ,make 2 to 3 batches and add tiny drop of desired colour .
you can add red chilli flakes too.
If you like spicy papads add more green chillies





NewerStories OlderStories Home