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-flavored 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 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 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 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
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
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How to Make Smoky Qeema Samosa?
Cut and chop the onion, green chilies, mint, and coriander
leaves.
.jpg "smoky qeema samosa recipe")
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 is evaporated, add chopped onion, green chili,s min,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.
Add lemon juice and keep stirring until all the moisturizer dries. 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.
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 the 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-size cookie cutter or any sharp round lid to cut the wrappers.
Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the center, and apply some flour pasteto 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 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-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 into 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 into 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. Makee 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 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 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 a 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 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 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 are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.
Smoky Qeema Samosa is a delicious smoky BBQ-flavored deep-fried snack that is prepared with maida dough wrapper and smoky spiced mince and then deep-fried.
Ingredients for Samosa Dough:
- 2 cups all-purpose flour
- 4 tbsp ghee
- 1/2 tsp ajwain/carom seeds
- 1/2 tsp salt
- 1/4 cup of water
For Keema Mixture:
- 2g minced beef/mutton/chicken/lamb
- 3-4 tbsp homemade chapli kabab masala
- 1 tbsp, ginger garlic paste
- 1/4 cup chopped onion
- 1 tbsp chopped green chilies
- 1 tbsp chopped mints
- 1 tsp chopped coriander leaves
Another ingredient:
- 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 the minced filling: In a pan, add water along with
minced meat and combine them. 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.k
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 the moisturizer is dry. 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 until it gets a 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 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.
Making samosa in seven ways: 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-size cookie cutter or
any sharp round lid to cut the wrapper.s
Potli samosa: Take a wrapper, place 1.5
tbsp of filling in the center and apply some flour paste to the edges of the wrapper.r 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. Start folding
and pinch the edges of the wonton wrapper. er
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 into
half. Now, working 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 remaining 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.
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 center 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 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 a round shape. Place some filling in the
center cover the filling with another side, press it slightly, and seal
the edges with a for.k
Frozen samosa for use later: At 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 a tiny dough
ball in it. If it comes up quickly on top, your oil is too hot, 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 samosa are 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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