Recipe: Keema samosa

Rains may not have arrived yet, but there are some monsoon delicacies, which can be enjoyed nevertheless. And spicy, exotic keema samosas certainly belong to this category...What's more! They are quite easy to make!

Ingredients:
Mutton mince ½ kg.
singer 1" piece
garlic - a few flakes
Garam masala 1 ½ tsp.
coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp
Maida 300 gms
Oil for frying
Salt to taste To taste

Preparation:
Make a stiff dough with the maida, 4 tablespoons oil and salt. Make 20 medium sized balls of this dough.
Roll thin round chappatis of the balls. Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside. Make a paste of ginger and garlic
Heat oil in a frying pan and fry the onions, chilies and ginger and garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas with the rest of the chappatis in the above manner.
Heat oil well and deep fry the samosas till golden brown.
Serve hot with pudina chutney.

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