Ingredients

For Filling

250 gms Mutton Keema

1 tbsp Oil

2 nos. Bay leaves

1 Medium Onion, finely chopped

1 ½ tsp Ginger Garlic Paste

1 tsp Green Chilies, chopped

1 tsp Garam Masala Powder

2 tsp Curd

1 tbsp Fresh Coriander, chopped

1 tbsp Mint Leaves, chopped

Other Ingredients

10-12 Samosa Patti

Oil, for deep frying

Process

• Wash the mutton keema and let all the water drain off. Keep aside.
• Heat oil in a pan. Add bay leaves and stir for few seconds.
• Add onion and saute for a minute. Stir in ginger garlic paste and green chilies. cook until aroma comes out.
• Now add in the keema and saute for a minute.
• Now add garam masala powder, curd and season with salt.
• Mix everything well, cover and cook for 15 mins.
• Remove the lid and mix in chopped coriander and mint leaves. Turn off the flame. allow it to cool.
• Now take samosa patti, put some mixture and fold according to the instruction on the packet.
• In hot oil deep fry the samosas till golden in colour. make sure keep the flame low throughout cooking.  Remove on absorbent paper and drain off the excess oil.
• Alternatively, you can brush some oil on the samosas and bake them in oven at 160*c for 10-15 mins, filling mid-way.
• Serve hot with chutney.