Bhopali Keema Samosa
Crisp fried pastry triangles stuffed with spiced minced mutton, a signature evening snack from the lanes of old Bhopal.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Kadhai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 15 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 12 g
- calories
- 280 kcal
Instructions
- 1
Knead the flour, oil, salt and water into a firm dough. Leave it to rest for 20 minutes.
- 2
Heat a little oil and fry the chopped onion until see-through. Stir in the ginger-garlic paste and green chillies.
- 3
Add the minced mutton and cook on medium heat, breaking up lumps. Fry until browned and cooked through, about 15-18 minutes.
- 4
Stir in garam masala (warm spice blend), chilli powder and salt. Cook until dry, mix in lemon juice and coriander, then cool completely.
- 5
Roll the dough into thin ovals. Cut each oval in half and shape each piece into a cone.
- 6
Fill each cone with the cooled keema (minced meat) mixture. Wet the edges with water and press firmly to seal.
- 7
Deep-fry the samosas in medium-hot oil. Fry until golden and crisp on all sides.
- 8
Drain on paper towels. Serve hot with mint or tamarind chutney (spiced dipping sauce).
Chef's tips
Cool the keema filling completely before stuffing so the pastry stays crisp. Fry on medium heat so the dough cooks through without burning.
Ingredient substitutions
- minced mutton → minced chicken
Storage
Best eaten fresh; refrigerate uncooked stuffed samosas for a day if needed.
Reheating
Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Putting too much filling inside the pastry, which makes the samosa burst while frying.
Serving suggestions
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