Keema Samosa Recipe

Keema Samosa Recipe

 

Vegetables, potatoes, peas, cheese, chicken or meat… who doesn’t like samosay? They are very difficult to resist. The best thing about this type of dish is that it is very easy to make using the dough and ingredients that you choose. An essential tip is that you buy prepared dough in the supermarket to make your samosa. But I would recommend you to use homemade samosa dough instead of store bought if you want flaky and crispy samosa.

Bet on the classic keema ke samosay, those of a lifetime, those of the grandmother…But you can also dare with more innovative samosas, adding different ingredients that enhance their flavor. It’s up to you!

Keema Samosa Recipe

Baked Keema Samosa Recipe: English – Urdu

Ingredients for Dough:

1. Plain flour – 1 cup
2. Salt – to taste
3. Ajwain – 1/4 tsp
4. Oil – 3 tbsp

Method for dough:

• Take a bowl. Add salt, carom seeds and oil into the flour. Mix and make the dough a bit stiff with water.
• Cover it and keep it aside for 15 minutes.

Ingredients to make Filling for Keema Samosa Recipe

1. Beef or lamb mince – 350 gm
2. Oil – 2 tbsp
3. Chopped ginger garlic – 2 tbsp
4. Cumin seeds – 1 tsp
5. Turmeric powder – 1/4
6. Crushed dry coriander seeds – 1 tsp
7. Red Chilli Flakes – 1 tsp
8. Red chilli powder – 1 tsp
9. Salt – to taste
10. Green peas – 1/4 cup (I used frozen)
11. Onion – 1/2 cup thinly chopped
12. Green chillies – 2 to 3 chopped
13. Fresh coriander – 2 tbsp

Method:

• Heat up oil in pan and saute ginger garlic. Add cumin seeds and keema (mince meat) and fry well.
• Then add turmeric powder, chilli flakes, red chilli powder, crushed coriander seeds, salt and green peas. Cover and let it cook until the peas and mince are tender and the water dries.
• Then add chopped green chillies, chopped onions and fresh coriander. Fry for 2 minutes on high heat.
• Take it off the flame and let it cool down completely.
• Now divide samosa dough in small balls. Roll as shown in the video and fill with this filling and seal with flour and water mixture.
• Deep fry on medium high flame until the samosas are light golden and crispy.