Mutton Kheema Samosa

Kheema samosas are made at regular basis at my home during ramadan. My mom loves it the most. You can easily store them in freezer in batches and take them out just before frying.

Ingredients:
Samosa leaves( I used switz brand)
500 grams mutton mince /kheema
2 onions chopped finely
1 tomato chopped finely
1 tbsp ginger and garlic paste
1 tsp green chilly paste
1 tbsp chopped coriander
1 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
Salt to taste
Oil

METHOD :
Filling
Take a kadai/pan. Heat 3 tbsp oil. Once it's hot add in chopped onions. Sauté for few seconds. Then add in ginger and garlic paste and green chilly paste and sauté until the raw smell goes. Next add the washed and drained kheema. Turn flame on high and sauté the mince for few minutes. Add in salt to taste. You will see mince has left out lot of water. It's time to add in all spices(red chilly powder/cumin powder/turmeric powder). Give a good stir and cook the kheema in medium flame until all water is soaked up and it's getting dry. Then add in chopped tomato. Give a good stir and close the lid and keep it for simmer for few minutes. Then open the lid and check for seasoning. Add in chopped coriander and give good stir. Kheema is ready. Let it cool down completely.

Filling the samosa:
Take one samosa leave/Patti in one corner end add in 1 tbsp mince filling and fold over as triangle until you reach the end. Then seal the ends with flour and water paste. Same way do with all samosa leaves. Heat oil in kadai enough to deep fry the samosas. Once oil is hot add in samosas few at a time. Fry in medium flame until brown and crisp and drain it on paper towel. Serve with chutney or ketchup. Enjoy

Tip:
You can freeze the samosa in zip lock packs. They stay good upto a week.

You can make your own dough at home and make the samosa sheets. Though they come out thicker than ready made samosa leaves.
For the dough 
2 cup all purpose flour/maida
1/2 tsp salt 
1 tsp oil 
Water 

Method:add salt to flour and then sieve it. Add in oil and mix well. Slowly keep adding water and knead the dough. Until u get smouth stiff dough. Let it rest for 30 minutes. 
Now divide the dough into equal balls. (Big lemon size ) roll the ball it into a small disc or chapati. Cut into half. Now with the semi circle portion fold into a triangle shape. Hold up onto your hand like a cone and fill the filling into the cone. Press the edges with your wet finger to conceal. Do same with rest of the dough. Then fry the samosas in hot oil.

Paneer pakoda

Paneer pakodas are simple to make. It gets ready in jiffy. You can serve them as starters or snacks as you want but make sure the paneer is fresh. I made them for iftiyar and served it with mint chutney and spicy tomato sauce.

Ingredient's:
150grams paneer cut into bite size pieces
1 cup besan/gram flour sieved
1/2 tsp ajwain seeds
1tsp red chilly powder
1/4 tsp turmeric
A pinch soda
Salt as per taste
Water as required
Oil for frying

Method:
In a bowl add in besan,salt, red chilly powder, turmeric powder, ajwain seeds, and soda mix it well. Pour in water little by little and make a thick batter. Make sure no lumps are formed so stir it well. Keep it aside for 5 minutes. Meanwhile heat kadai/wok pour in enough oil for frying. Once the oil is hot reduce the flame to medium. Now take the cut paneer and dip it into the batter coating it well on all sides and put it into the hot oil. Do this with all paneer and fry until its brown and crisp. Take them out in a plate lined with paper towel to absorb all excess oil. Serve it hot with mint chutney or tomato ketchup or sprinkle some chat masala and have as it is. Enjoy