Keema Samosa | Mince Samosa || How to Make Mince Samosa with step-by-step photos
Mince samosa is known as a traditional food additionally is a flaky and crispy snack they are stuffed with mince, vegetables, and potato very yummy and delicious and is popular almost all over the world, is served with sauces and tomato ketchup as an evening snack and to the guest
Also will tell two types of samosa making, one of dough and 2nd from a samosa sheet
Samosa has various kinds and tastes. here I am using beef mince to prepare mince samosa, you can use anything that you want a vegetable, egg chicken meat, etc
Heat the oil in a pan, add ginger garlic paste saute for a minute on medium flame, Then add mince and stir it till water dries up from the keema(mince), Now add spices along with a few drops of warm water, and cook the mince on medium-low flame
Once keema(mince) is properly cooked then add chopped green masalas. Stir them on high flame until the oil is separated and set aside.
Take a large bowl put all-purpose flour sift and add all ingredients mix them well together until turn to crumble foam knead by adding water little by little
Note: don't should be too hard or too soft dough. cover it with a plastic cling, and keep it aside for resting for about 20 minutes
Take out the dough from the bowl and punch it down for around 1 minute, Make 4 balls (para) or divide them into 4 pieces with a pizza cutter or dough cutter
Use a little water to make a thick paste of 2 tbsp maida and keep aside, Make thin round chapatis of the ball cut from the center
Now work with a half circle at a time, apply the water around the edges using a brush or fingertips, Now fold it in half as shown. Make a cone shape by folding again the remaining half by overlapping slightly pressing it and sealing that part properly, You can see the cone shape is ready.
Put 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 properly. Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...The below figure will help you to make a samosa-shape
Note: also you can use the (Manda patti) samosa sheet. can be bought easily from any Asian store and if you are living in Pakistan/India/Bangladesh then it can be bought from any sweet shop or confectionery.
Now make samosa shapes to follow the below figures whether you are using dough for samosa Patti. stuff each samosa with samosa filling and seal the edges with the flour paste
Make samosas of the balance chapatis in the above manner.
Follow the below picture to make samosas from the samosa sheet
Follow the below picture to make samosas from the samosa sheet
Place the deep frying pan. heat oil and deep fry samosa until nicely golden brown color
Drain them out from the oil and shift to the kitchen towel to remove excess oil
Now ready to serve with hot chili sauce, ketchup, green sauce
Samosa is known as a traditional food additionally is a flaky and crispy snack they are stuffed with mince, vegetables, and potato
Ingredients:
- 250g, minced chicken, mutton, beef, lamb
- 1 medium-sized, onion finely chopped
- 3 cloves, of garlic, freshly crushed
- ½ piece, ginger finely chopped
- I tsp, coriander leaves finely chopped
- ½ tsp, mint leaves finely chopped
- 2-3, green chilies finely chopped
- ½ tsp, whole spices Masala
- ¼ piece, of ginger freshly grated
- ½ tsp, red crushed chili
- ¼ tsp, turmeric powder
- Salt to taste
- I tsp, black Peppercorn freshly crushed
- As required Oil/ghee for frying
For Dough:
- 2 cups or 225g, of all-purpose flour
- ½ tsp, ajwain seed
- Salt to taste
- 1 tbsp, ghee
- 1/6 cup, of water
How to make the Minced Samosa?
- To prepare this recipe first we heat the oil in a pan
- Add ginger-garlic paste and saute for a minute on medium flame
- Then add mince and stir it till water dries up from the keema(mince)
- Now add red chili, turmeric powder, black peppercorn, salt, and cumin seeds along with a few drops of warm water
- Cook the mince on medium-low flame
- Once keema(mince) is properly cooked add chopped onion, coriander leaves, green chilies grated ginger
- Stir them on high flame until oil separates and set aside.
- Take a large bowl and put all-purpose flour to sift
- Add salt some cumin seed, and 1 tsp ghee mix them well until turn to crumble foam knead by adding water little by little
- Don't should be too hard or too soft dough. cover it with a plastic cling
- Keep aside for resting about 20 minutes
- Take out the dough from the bowl and punch it down around 1 minute
- Make 4 balls (paira) or divide them into 4 pieces with a pizza cutter or dough cutter
- Use a little water to make a thick paste of 2 tbsp maida and keep it aside
- Make thin round chapatis of the ball
- cut from the center
- Now work with a half circle at a time
- apply the water around the edges using a brush or fingertips
- Now fold it in half as shown
Make a cone shape by folding again the remaining half by overlapping slightly pressing it and sealing that part properly - You can see the cone shape is ready
Put 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 - Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...
- The below figure will help you to make a samosa-shape
- Place the deep frying pan. heat oil and deep fry samosa until nicely golden brown color
- Drain them out from the oil and shift to the kitchen towel to remove excess oil
- Now ready to serve with hot chili sauce, ketchup, green sauce
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