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Kheema Samosa

Course Starters
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Rhea Mitra Dalal


  • 250 gram mutton kheema
  • 1 onion, finely minced
  • 0.5 bunch coriander, finely minced
  • 3 green chillies, minced
  • 1 tsp ginger garlic paste
  • 1 tsp Parsi dhansak masala
  • Pinch of turmeric powder
  • A few sprigs mint, finely minced
  • Salt to Taste
  • Ready samosa patti
  • Oil to deep fry


  • Rinse the kheema lightly and drain. Marinate the kheema in the spices, salt, and ginger garlic paste and let it sit for about an hour.
  • Heat oil in a wok and fry the minced onions and chillies.
  • When the onions turn translucent add the marinated kheema and cook slowly till all the water released has dried up. Stir frequently as you cook.
  • Once the kheema releases oil add the minced coriander and mint leaves and cook further for another five minutes. Dry out the kheema ensuring there‚Äôs no moisture in the mix.
  • Remove to a flat bowl or plate so the kheema cools quickly.
  • Form samosas using the cooled kheema with the samosa patti.
  • Make as many samosas as you want to serve and refrigerate the remaining kheema stuffing in a closed box. (You can use a thick besan paste to help seal the samosa edges if required)
  • Heat oil in a deep wok and then fry the samosas in batches till they are golden brown and crisp.
  • Serve hot with a mint chutney or good old ketchup.