8/11/2020 Xerxes's favourite Parsi Kheema Samosa by Rhea Mitra Dalal - Bawi Bride

KHEEMA SAMOSA

Crispy and spicy, these Parsi style Patti kheema samosa are easy to make and liked by adults
as well as kids.

Prep Time: 20m Cook Time: 40m Total Time: 1h

Yield: 10 - 15 samosas Category: Starters

INGREDIENTS

250 grams mutton kheema

1 onion, finely minced

1/2 bunch coriander, finely minced

3 green chillies, minced

1 teaspoon ginger garlic paste

1 teaspoon Parsi dhansak masala

Pinch of turmeric powder

A few sprigs mint, finely minced

Salt to Taste

Ready samosa patti

Oil to deep fry

INSTRUCTIONS

1. Rinse the kheema lightly and drain. Marinate the kheema in the spices, salt, and ginger garlic paste and let it
sit for about an hour.

2. Heat oil in a wok and fry the minced onions and chillies.

3. When the onions turn translucent add the marinated kheema and cook slowly till all the water released has
dried up. Stir frequently as you cook.

4. Once the kheema releases oil add the minced coriander and mint leaves and cook further for another five
minutes. Dry out the kheema ensuring there’s no moisture in the mix.

5. Remove to a flat bowl or plate so the kheema cools quickly.

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8/11/2020 Xerxes's favourite Parsi Kheema Samosa by Rhea Mitra Dalal - Bawi Bride

6. Form samosas using the cooled kheema with the samosa patti.

7. Make as many samosas as you want to serve and refrigerate the remaining kheema stuffing in a closed box.
(You can use a thick besan paste to help seal the samosa edges if required)

8. Heat oil in a deep wok and then fry the samosas in batches till they are golden brown and crisp.

9. Serve hot with a mint chutney or good old ketchup.

Source: Rhea Mitra Dalal

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