Learn how to make Keema Samosa at home with chef Varun Inamdar only on Get Curried. br br Keema Samosa is a combination of minced mutton with peas, which is further used as a filling for samosas. It is delicious & tasty and a perfect treat for non vegetarians, who hate to eat the regular samosas. So watch and learn how to make Keema Samosa at home with The Bombay Chef – Varun Inamdar only on Get Curried. br br Ingredients br For Patti br 1 cup All purpose flour br 2 tbsp Semolina rava br 4 tsp Ghee br 14 tsp Baking soda br 1 tsp sugar br 1 tsp Salt br 12 cup Water br For mutton kheema br 400 gms Mutton kheema br 2 no medium onions chopped br 2 no green chillies chopped br 100 gms green peas fresh or frozen br 1 tsp chilli powder br 12 tsp haldi br 1 tsp garam masala powder br Salt to taste br 14 cup mint leaves br 14 cup Handful dill leaves br 14 cup Handful coriander leaves br br Method br For Keema br - In a pan heat some oil on moderate flame, then add ghee and onions and let the onions cook until they turn brown and for speeding up the cooking process add some salt. br - Add the mutton mince and fry it nicely and evenly. Cook it on a high flame. br - Add green chillies,tomatoes.red chilli powder,turmeric and garam masala. br - Once it is half cooked add green peas ( pre boiled ), coriander leaves, mint leaves and dill leaves br - Cook it well and keep it aside and let it cool br br For Dough br - In a bowl add refined flour, semolina, salt, castor sugar, baking soda and ghee br - Mix it all together until it turns into a bread like texture then add water br - Mix well and knead it properly till it becomes soft br - Cover it with damp cloth and keep it aside for 12-15 minutes br br For Samosas br - Knead the dough again and roll it into long cylinder br - Cut it into center and divide it into two parts then cut into equal portions br - Take one of the roll and keep the others aside in the bowl br - Apply oil and roll the dough portion into nice round shape then pull it till it becomes elongated br - Cut it in between. Take the first part of it and apply water on it br - Turn it into and cone shape and place the meat filling in it. br - Cover the opening by pressing on the dough br - Rest the samosas in refrigerator for 10 minutes br br For Frying br - In a low to moderately hot oil add the samosas br - After 30-40 seconds start turning the samosas br - Once the samosas turned brown. br - Transfer them into a absorbent paper br - Keema Samosa are ready to be served.