Keema Potli Samosa

Keema Potli Samosa is a delightful variation of the traditional samosa, where minced meat (keema) is encased in a thin, folded dough and deep-fried to crispy perfection. Here’s a recipe to make Keema Potli Samosas:

Ingredients:

For the Filling:

• 250 grams minced meat (chicken or lamb)
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves, chopped (for garnish)

For the Dough:

• 1 cup all-purpose flour (maida)
• Salt to taste
• Water for kneading
• 2 tablespoons oil (for dough)
• Oil for deep-frying

Instructions:

1. Prepare the Filling:

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them crackle.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add green chilies and ginger-garlic paste. Sauté for another minute.
5. Add the minced meat (keema) and cook until it is browned and cooked through.
6. Stir in the coriander powder, turmeric powder, garam masala powder, and salt. Mix well.
7. Cook the mixture for a few more minutes until the flavors are well combined.
8. Remove from heat and let the filling cool down.
9. Once cooled, mix in chopped fresh coriander leaves. Set aside.

2. Prepare the Dough:

1. In a mixing bowl, combine all-purpose flour, salt, and oil.
2. Gradually add water and knead into a smooth, firm dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

3. Shape the Samosas:

1. Divide the dough into small lemon-sized balls.
2. Roll out each ball into a small circle, about 4-5 inches in diameter.
3. Place a spoonful of the prepared keema filling in the center of each dough circle.
4. Gather the edges of the circle to form a pouch or potli, pinching and twisting the edges to seal the filling inside. You can use a little water to seal the edges if needed.
5. Repeat the process with the remaining dough and filling.

4. Fry the Samosas:

1. Heat oil in a deep frying pan or kadhai over medium heat.
2. Once the oil is hot, carefully add the stuffed samosas in batches.
3. Fry them until they turn golden brown and crispy on all sides, turning occasionally.
4. Once done, remove the samosas using a slotted spoon and drain excess oil on paper towels.

5. Serve:

1. Serve the hot and crispy Keema Potli Samosas with green chutney or tamarind chutney.
2. Enjoy them as a snack or appetizer with tea or as part of a meal.

These Keema Potli Samosas are sure to be a hit at any gathering or as a special treat for yourself!