Mouthwatering kheema samosaMouthwatering kheema samosaKEEMA SAMOSA
Ingredients:
50 gms Onion
05 gms Whole Garam masala 
250 gms Keema 
1 tbsp  Hung curd 
10 gms  Ginger-garlic paste 
250 gms Refined flour
1 tsp   Powdered garam masala  
5gms    Chopped ginger
Handful of dry fruits

For marinating: Red chilli powder, turmeric, coriander powder, curd and salt.

Method:
  1. Marinate the keema with ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd. Mix well and keep aside for 20 minutes.
  2. Heat oil, add the whole garam masala, sliced onions and sauté until they turn golden brown.
  3. Add the marinated keema to the oil and cook till it softens. Add ginger and the dry fruits.
  4. For the samosa, add salt and oil to the refined flour and knead it into a stiff dough. Divide into small balls. Flatten with a pin roll, place the keema in the centre and shape it into a samosa. Fry till light golden.
  5. For the chutney, whisk hung curd, castor sugar, salt, cardamom powder and rose water. Adjust seasoning, serve chilled.
Recipe Courtesy: Sourav Saha, Executive Chef , 

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