Smoky Keema Samosa Recipe || Samosa Recipe || How to Make
Qeema Samosa with step-by-step photos and video
Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and
smoky, spiced mince, then fried. I am a huge fan of
Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog.
Now, I have made another version of Keema Samosa.
Here, I’ll even
tell 5 folding techniques of samosa. This will make you special before your
family and friends due to your expertise in cooking.
Across the world, Muslims use them as a great recipe for keema samosa for their
iftar and iftar parties. This smoky qeema samosa is an extremely mouthwatering
samosa recipe that you will not be able to control yourself and eat again and again.
Here, I made Keema
samosa with beef mince, which can be prepared with mutton, lamb, or chicken.
The uses for this recipe are not limited to samosas and
spring rolls – use them as a filling for parathas and sandwiches, use them in pasta
and salads – the list is never-ending! Use this recipe as a template and add
whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I
mean? The list really is never-ending!
Recipe Notes:
Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. Which is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.
Kneading
Dough: Kneading
samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm
and elastic.c
Mince
filling: I
prepared mince filling with beef ground meat; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this
recipe.
Folding
techniques: here
I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.
Frying
Samosa: To
fry a samosa, heat the flame to make it crispy and nicely golden
brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.
CAN SAMOSA BE FROZEN FOR A LONG
TIME?
Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time; otherwise, it can tear after being soft
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How to Make Smoky Qeema Samosa?
Cut and chop the onion, green chillies, mint, and coriander
leaves.
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In a pan, add water along with minced meat to the pan, and combine with water.
Next, add ginger garlic paste and homemade chapli kabab
masala and then stir to mix well. Add more salt if required, stir well, and cook.
Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.
Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.
This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.
Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well until it gets gathered form. Start kneading the dough by adding water little by little.
Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.
(In a video, you can better understand the recipe, so you must watch and follow step by step)
Meanwhile, prepare the flour paste for binding the samosa.
Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.
Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.
Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Startup folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.
Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.
Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.
You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.
Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.
Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.
Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of ththeing seal it with the help of a strip.
Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.
Frozen samosa for use later: At this
stage, you can preserve the prepared raw samosa in an air-tight container for a
week.
Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.
Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.
