Prep Time: 10 Mins

Cook Time: 1 H0ur

Total Time: 1 Hour 10 Mins


• 50 gm onion
• 5 gm whole garam masalas
• 250 gm keema
• 1 Tbsp hung curd
• 10 gm ginger-garlic paste
• 250 gm refined flour
• 1 Tbsp garam masalas
• 4-5 gm chopped ginger
• 15-20 gm dry fruits


Marination and preparation of samosa:

1. Add ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd and marinate the keema. Mix the ingredients well and keep aside for 20 minutes.
2. After heating the oil, add the whole garam masala, sliced onions and saute until they turn a golden brown.
3. Now add the pickled keema to the oil and cook well. Add the chopped ginger to the keema. Add the dry fruits.

For the samosa:
4. Add salt to refined flour along with oil to make a stiff dough.
5. Portion into small balls. Roll into pancakes, give a crescent-shaped to the keema after adding it to pancake
6. Fry till cooked.

For the dip:
7. Mix up the castor sugar, hung curd, salt, cardamom powder, rose water and mix well.