Name: Keema Matar Samosa recipe by BetterButter Editorial at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: For the samosa shell:; 1 cup flour; 1 tblsp dalda; 1/2 tsp carom or ajwain seeds; 1/4 tsp salt; water; For the filling:; 250 grams minced meat of your choice; 1 tsp ginger garlic paste; 1 onion chopped; 1/2 tsp garam masala powder; 1/2 tsp cumin powder; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1 green chilli chopped; 1 tblsp Worcestershire sauce (optional); salt to taste; 1 cup peas boiled; a pinch of sugar; Oil to fry

ABOUT Keema Matar Samosa RECIPE

We love stuffing the samosas with everything other than the traditional potato filling. These samosas are filled with minced meat and peas, making it a filling yet delicious snack

Ingredients Serving: 8

For the samosa shell:
1 cup flour
1 tblsp dalda
1/2 tsp carom or ajwain seeds
1/4 tsp salt
water
For the filling:
250 grams minced meat of your choice
1 tsp ginger garlic paste
1 onion chopped
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1 green chilli chopped
1 tblsp Worcestershire sauce (optional)
salt to taste
1 cup peas boiled
a pinch of sugar
Oil to fry

Instructions

1. Make the dough for the samosa first, by kneading all the ingredients for the samosa patti together. The dough should be quite stiff . Let it rest for atleast 30 minutes.
2. In a pan, heat 1 tsp of oil and fry the onions and ginger garlic paste together until the onions turn golden brown. Add in all the meat and cook till the meat browns.
3. Add all the masalas to it - Worcestershire turmeric, cumin, garam masala, red chilli powder and salt and cook for about 15 minutes.
4. Add the boiled peas and chopped green chillies and let it cook for an additional ten minutes. Check for the doneness of the meat. Remove and cool
5. Pinch of balls from the samosa dough, roll out into circles. Fill the samosa, shape into a triangle and seal with the help of a bit of water.
6. Heat oil in a pan and fry the samosas on high heat until crisp and golden brown. Eat with the chutney of your choice

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