Keema Samosa

Ingredients	Measurements	Cups	Tablespoons
Maida flour	-	1	-
keema	½ kg	-	-
Green chilli	4	-	-
Ginger garlic paste	-	-	2
Garam masala	-	-	2
Grated Coriander	-	½	-
Mint	-	½	-
Curd	-	½	-
Salt	As per taste	-	-
Oil	As required	-	-
Water	As needed	-

Procedure to Prepare Keema Samosa:

Step 1: Firstly take a large bowl add Maida flour and salt as per taste adding some water to the dough and continue to knead the dough.

Step 2: Keep on kneading till the dough becomes pliable and soft set aside.

Step 3: Clean and wash keema set aside and chop onion and green chilli into medium size.

Step 4: Take vessel pour oil add chopped onions, green chilli and ginger garlic paste fry it until the raw aroma goes off.

Step 5: Add Khima, required quantity of salt, chopped coriander, chopped mint and add curd mix well and cook it for 20 minutes in medium flame.  Remove the stuff into a bowl and set aside.

Step 6: Now make small to medium balls of the dough and roll the balls in the palms of your hands.

Step 7: Take a ball roll it and keeping the thickness neither thin nor thick

Step 8: Cut with a knife cutter through the centre of the roti separate it likes a two semi circles.

Step 9: Take one semi circle and give it a shape and pressing them to seal the sides.  

Step 10: Put 3 tablespoons filling in the cone do not over the stuffing otherwise you will not be able to seal the edges properly.

Step 11: Wet the edges with moist finger and press it tightly with your thumb and index finger to seal them

Step 12: Make all remaining keema samosas in the same way.

Step 13: Take a heavy bottomed vessel and add oil for deep frying drop the keema samosa into the hot oil

Step 14: Deep fry them on low to medium flame until they turn golden brown transfer fried keema samosas to a plate and serve with tomato sauce.