One of the best snacks that Indians can never get bored of is the savoury stuffed Samosa. From Kashmir to Kanyakumari, there exists a version of Samosa that is unique to its region. While the world is aware of the Samosas of the north known for their heavy potato filling, there are Samosas with the filling of mutton. Coming from the Bora Muslim community of Kolkata are the lesser-known Keema Samosa. Yes, you heard that right! In its nature and personality, it is a Samosa but with the filling of Mutton Keema, herbs, and an outer covering made with whole wheat flour and not the conventional all-purpose flour.
Ancient Recipe To The Modern Version Of Samosa
If one was to look at the various historical accounts tracing the making and journey of Samosa, one can find recipes in the 10th–13th-century Arab cookery books. In the book, they are mentioned under the names sanbusak and sanbusaj, deriving from the Persian word sanbosag. So if we were to, the origin of Samosa in Central Asia.
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Around the 13th century, Samosa from Central Asia was introduced in India by chefs from the Middle East and Central Asia cooking in the royal kitchens. One can find mention of samosa being prepared from meat, ghee, and onion in royal poet Amir Khusro’s account around 1300 CE. Even the 14th-century traveler and explorer Ibn Battuta described samushak or sambusak - small pie stuffed with minced meat, nuts and spices served in the royal courts.
Ingredients:
For the filling:
• 200 gms mutton keema
• 2 big finely chopped onions
• 1 medium-size finely chopped ginger
• 2 garlic cloves
• 5 green chillies
• 4 finely chopped spring onions,
• Bunch of coriander leaves
• 5 springs of mint, finely chopped
• 1tbsp coriander powder
• 1tbsp cumin powder
• 1tbsp garam masala
• Salt
• 2 tbsp oil
For the wrap:
• 3 cups of wheat atta
• 1 tsp salt
• Water for mixing
To seal the samosa:
• 2tbsp atta
• 3tbsp water
Method:
1. Over medium heat to the pan add oil, onions, and salt. Sauté until onions become translucent. Then add ginger, garlic, and sauté for a minute
2. To this add cumin, 1tbsp coriander powder, cumin powder, and garam masala. Give this all a good mix
3. Then add the mutton keema and mix well with the masalas. Let the mutton simmer on medium heat until it cooks well, the colour of the meat will change
4. Once the meat changes colour, add the green chillies, spring onion, mint, and coriander. Mix all and do not cook for long with the greens, 5 minutes
5. Once done, keep it aside and let it cool down
6. Meanwhile, in a bowl add the flour, salt, and water. Make this into tight dough
7. Out of the dough make small balls and roll them out to palm size and apply oil and dust with some dry flour. Then stack them in pairs. Now roll out each pair into flat Rotis, making sure the edges are thin
8. Now cook them over medium heat in the pan. Once done, separate the layers while still hot as it will be easier
9. Now stack the Rotis, fold, and cut them into three equal sections strips
10. In a small bowl, add the atta and water to make a sticky paste to seal the samosa
11. Now take the roti strips, make a pocket, put the filling, and fold in triangular rotation. At the end seal with the sticky atta paste
12. Then fry in oil until brown, remove and serve hot
For the next birthday party or that drinks night coming up, ditch the usual Aloo Samosa or the Pakora and try this delicacy. The best part about these Samosas is the use of wheat flour, richness of mutton, and addition of fresh herbs.
