Indian Cuisine
Kheema Samosa
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1/4 kg kheema ( minced lamb)

2 onions, chopped

2 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp chili powder

2 tsp coriander powder

1 1/2 tsp cumin powder

150g frozen green peas

2 tbsp desiccated coconut

1 tsp garam masala

4 green chilies,finely chopped

1 tbsp coriander leaves, chopped

1 tbsp lemon juice

2 tbsps oil

Salt to taste

For Samosa Pastry:

250gm maida(all-purpose flour)

50gm ghee or butter

1/2 tsp salt

Warm water as required

Oil for frying


Sieve the maida with salt add liquid ghee or butter to the maida,rub in well and make a soft dough using little water. Keep aside for 30minutes.

Heat the 2 tbsps oil over medium heat and fry the onions till light brown.

Add ginger-garlic paste and green chilies,fry and add turmeric, coriander, cumin, chili powder,and fry.

Add kheema,fry until the kheema is lightly browned.Add the green peas.

Add water, and bring to a boil. Cover and simmer for 25-30 minutes.

If there is any liquid left, remove the lid and cook over medium heat until it is completely dry, stirring frequently

Stir in the desiccated coconut, garam masala, and coriander leaves.

Remove from heat and add the lemon juice and allow to cool .

Make small balls from the dough, roll into thin round shape. Cut into two halves with a knife to make semicircles.

Moisten the straight edge with little warm water.

Fold the semicircle of the pastry in half to form a triangular cone.

Join the straight edges by pressing them hard into each other.

Fill these cones with the prepared filling, leaving some space on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas until they are golden brown and drain on absorbent paper.

Serve hot with green chutney and tamarind date chutney.

                                                        Vandana Dubey's Recipe Site.