Ingredients
Ingredients
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Cooking Steps
Cooking Steps
Wash and rinse the mince in running water. Add pinch of turmeric and wash it again.
Add the washed kheema in a pressure cooker.
Add chopped onion, ginger and garlic paste, red chilli powder, coriander powder, turmeric powder and salt.
Add water till the kheema is soaked in water.
Allow it to cook for 6-7 whistles. Open the lid and check if the kheema is tender and soft. Once done, keep it aside.
Heat oil in a flat pan.
Sauté cinnamon, cardamom and cloves.
Add curry leaves and sauté it for a few seconds. Now, add kheema to it and sauté it further.
Check the spice and salt and add accordingly.
Stir the kheema at regular intervals on high to medium flame.
Once the gravy starts to thicken, switch it to low flame. Add oil if required while it cooks further.
Once the oil sets at to the corners, turn off the flame.
Take a samosa patti and make cone shape.
Fill the stuffing and stick all the corners using maida paste.
Heat oil in a pan and drop the stuffed samosa one by one into the oil.
Fry both the sides till brown.
Serve it hot with sauce.