Kheema Vindaloo Samosa

Kheema Vindaloo Samosa

Makes 12

- 200g minced mutton
- 2 potatoes (boiled & mashed)
- 1 packet Vindaloo paste
- 1/2 cup peas
- 1 cup maida
- Butter
- 1 tbs Salt
- Vegetable oil for frying


1. In a heavy bottom pan, add butter & the minced mutton. Cook till the mutton is cooked.

2. Add Vindaloo paste, peas & vindaloo paste. Mix well tell everything is comined. Set aside and let it cool.

3. Knead together salt, maida and water in a smooth ball. Rest the dough for 15mins.
Break in 6 equal pieces. Roll into a circle and cut in half.

4. Now line the edges of the semi circle with water and fold to give it a cone shape. 

5. Stuff the cones with the kheema filling. Seal the ends properly by pressing the edges lightly with your fingers.

6. Heat oil in a pan and deep fry the samosas on low heat until they turn golden brown and crispy. 

7. Serve hot.

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