Smoky Qeema Samosa Recipe With Folding Techniques - Yummy Traditional

Smoky Qeema Samosa Recipe With Folding Techniques

                                                    
Qeema Samosa Recipe With Folding Techniques with step by step photos and video

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 flavor deep-fried snack that is prepared with maida dough wrapper and smoky spiced mince and then fried. personally, I am a huge fan of Qeema samosa though I have earlier posted the KEEMA SAMOSA recipe on my blog. now I made another version of Keema Samosa

Here I’ll even tell 5 folding techniques of samosa. which will make you so special before your family and friends due to your expertise in cooking.

Across the world where are living Muslims for them a great recipe for keema samosa for their iftar and iftar parties. this smoky qeema samosa are extremely mouthwatering samosa recipe that you would not control your hand to eat again and again  

                                

samosa recipe

My Latest Video Qeema Samosa Recipe:




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 need to samosa sheet. which is available in stores easily OR make a homemade SAMOSA SHEET also on my blog. but here I prepared 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 neither too soft nor too hard. The dough should be firm and elastic

Mince filling: I prepared mince filling with beef ground meat you can use 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 my all folding methods whatever you like you can pick it up

                                                               

how to make qeema samosa

Frying Samosa: to fry, samosa must maintain the heat flame to make it crispy and nicely golden brown. if you keep the flame to low samosa will soggy and if you flame it high then the samosa gets burnt from 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    

You Might Like These:

Macaroni samosa

Veggie samosa

Aloo samosa

Chicken wonton

Chicken Spring roll

Qeema Samosa

If you have tried this Smoky Keema Samosa don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!                                             

                                               
samosa recipe

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smoky qeema samosa

How to Make Smoky Qeema Samosa? 

Cut and chop the onion, green chilies, mint, and coriander leaves.


smoky qeema samosa recipe


In a pan add water along with minced meat to the pan, and combine with water

                                   

how to make qeema samosa

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

Note: The chapli kabab masala link is available in the ingredient list  

                            
qeema samosa


Once the water is evaporated add chopped onion, green chilies mint coriander leaves, and 1 tbsp chapli kabab masala then stir to mix well 

                                  

samosa recipe

Add lemon juice and keep stirring until all moisturizer gets dried. next, give it to coal smoke  in keema to bring BBQ flavor

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.  

                     

how to make qeema samosa

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well flour until it gets gathered form, start kneading the dough by adding water little by little.

                         

samosa recipe

Samosa dough should be tight and smooth. Once the dough is formed transfer it onto the slab and knead it with the palm to bring the dough smooth and elastic.don’t use water at all. once the dough is kneaded rest it for around 15 minutes.

                                             

smoky qeema samosa

(In a video, you can better understand the recipe so must  watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

                                

samosa recipe

Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick. Use a large size cookie cutter or any sharp round lid to cut the wrappers   

                                                                     
samosa recipe


Potli samosa: Take a wrapper place 1.5 tbsp filling in the center and apply some flour paste edges of the wrapper gather the edges from all sides and tie firmly from the top

                                                           

Wonton shape samosa: Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Startup folding and pinch the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

                                                               
smoky qeema samosa


Triangle shape samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in a round shape. Cut into half Now work with a half circle at a time apply the flour batter around the edges using a brush or fingertips_Now fold it into half as shown, and make the cone shape by folding the reminding half overlapping slightly pressing it, nd seal that part properly

                     

smoky qeema samosa

You can see the cone shape is ready with e 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  


                                       
qeema samosa

Strips triangle samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in around shape. make slits towards the edges then overlap the slit sides with another side. place filling in the center and apply some flour paste around the wrapper then fold from both sides and seal properly    

                                                       

how to make qeema samosa

Ring Samosa: Take one ball and roll with the rolling pin into a medium-thickness square of around 6 inches_Place the filling close to the edges of the rolled roti. 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 at both edges of the ring_And seal it with the help of a strip

                                    

how to make qeema samosa

Half moon shape samosa: take one ball and roll it around 5 inches thick and 3-4 inches in round shape. place some filling in the center cover the filling with another side press it slightly and seal the edges with a fork

                                                    

smoky qeema samosa

Frozen samosa for use laterat this stage you can preserve the prepared raw samosa in an air-tight container for a week.

                               

samosa recipe

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 and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil


                                                
keema samosa


Slide the 2-3 samosas in one batch don’t overcrowd the pan, and fry them on medium heat Until the samosa is evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil

                                                                     
qeema samosa`


Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea

                                       

how to make qeema samosa





                                                                        


Smoky Qeema Samosa is a delicious smoky BBQ flavor deep-fried snack that is prepared with maida dough wrapper and smoky spiced mince and deep-fried.

Ingredients for Samosa Dough:

  1. 2 cups, all-purpose flour
  2. 4 tbsp, ghee
  3. 1/2 tsp, ajwain/carom seeds
  4. 1/2 tsp, salt
  5. 1/4 cup, of water

For Keema Mixture:

  1. 250g, minced meat beef/mutton/chicken/lamb
  2. 3-4 tbsp, homemade chapli kabab masala
  3. 1 tbsp, ginger garlic paste
  4. 1/4 cup, chopped onion
  5. 1 tbsp, chopped green chilies
  6. 1 tbsp, chopped mints
  7. 1 tsp, chopped coriander leaves

Another ingredient:

  1. Oil for frying

How to Make Smoky Qeema Samosa?

Preparation for Qeema samosa: cut and chop the onion, green chilies, mint, and coriander leaves.

Preparing mince filling: 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

Note: The chapli kabab masala link is available in the ingredient list  

Once the water is evaporated add chopped onion, green chilies, mint coriander leaves, and 1 tbsp chapli kabab masala then stir to mix well Add lemon juice and keep stirring until all moisturizer gets dried. next, give it to coal smoke  in keema to come  BBQ flavor

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed buns, and much more. 

Kneading samosa dough: take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well flour 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 the palm to bring 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 must watch and follow step by step

Meanwhile, prepare the flour paste for binding the samosa.

Making samosa in seven ways: Work with one flattened ball at a time. Roll into 8 to 9 inches diameter circle the thickness of it should be medium not too thin not too thick. Use a large size cookie cutter or any sharp round lid to cut the wrappers  

Potli samosa: Take a wrapper place 1.5 tbsp filling in the center and apply some flour paste edges of the wrapper gather the edges from all sides and tie firmly from the top

Wonton shape samosa: Scoop about 1 tsp chicken mixture and place close to the corner of the wonton wrapper, Startup folding and pinch the edges of the wonton wrapper  

Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle shape samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in a round shape. Cut into half Now work with a half circle at a time apply the flour batter around the edges using a brush or fingertips_Now fold it into half as shown, make the cone shape by folding the reminding half overlapping slightly press it, and seal that part properly

You can see the cone shape is ready with the 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 

Strips triangle samosa: Take one portion at a time and give it to ball shape. Press it then roll it about 2-3 inches in a round shape. make slits towards the edges then overlap the slit sides with another side. place filling in the center and apply some flour paste around the wrapper then fold from both sides and seal properly   

Ring Samosa: Take one ball and roll with the rolling pin into a medium-thickness square of around 6 inches_Place the filling close to the edges of the rolled roti. 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 at both edges of the ring_And 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 round shape. place some filling in the center cover the filling with another side press it slightly and seal the edges with a fork

Frozen samosa for use laterat this stage you can preserve the prepared raw samosa in an air-tight container for a week

Frying samosa: 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 and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil

Slide the 2-3 samosas in one batch don’t overcrowd the pan, and fry them on medium heat Until the samosa is evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil

Serving tips: serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea 

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