Smoky Qeema Samosa Recipe With Folding Techniques

                                                    

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.  

                                

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, 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    

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!                                             

                                               

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For detailed recipes, watch my video!

                                            

How to Make Smoky Qeema Samosa? 

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

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 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.

                                                                     

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

                                       

Moong Dal Pakora Recipe ( Dal Bhajiya)

                                                                   

Moong Dal Pakora Recipe | Moong Dal Bhajiya | Step-by-Step Guide with Photos and Video

Indulge in the delightful crunch of Moong Dal Pakora, also known as Moong Dal Bhajiya—a beloved teatime snack that evokes warmth and comfort, especially during rainy weather. 

These delicious fritters are made from yellow split moong lentils, combined with aromatic spices and fresh herbs, resulting in a treat that’s both flavorful and satisfying. 

While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer.                                

While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer. Pakoras, 

Or bhajis are a quintessential component of Indian snacking culture. They come alive at high tea or as an evening snack, and there are many variations of dal pakora available on my blog, which I will link for your exploration after this description. 

The moong dal pakoda is particularly addictive, offering an irresistible crunch that will leave your taste buds yearning for more. You’ll find that these pakoras are versatile; they can enhance dishes like dahi bhala or chana chaat, serving as a delightful topping that adds texture and flavor. 

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Moong Dal Pakora Video:

This recipe for moong dal bhajiya is inspired by traditional Indian cuisine and is designed to cater to various taste preferences. Notably, it excludes red chili powder, making it perfect for those who favor milder flavors, such as young children or anyone wary of spice.

Recipe Notes:

To achieve the light and crunchy texture of your moong dal pakora, it’s essential to soak the dal, followed by grinding it with the right amount of water. Aim for a thick and fluffy consistency—like that of whipped cream—when preparing the mixture. A runny batter will result in pakoras that are soft and overly oily. 

Another crucial step is to whisk the dal batter thoroughly; this will introduce air, making your pakoras light and airy. Insufficient whisking might lead to dense and bland bhajiyas, so take your time with this step for the best results.                            

In this recipe, I’ve only included chopped green chilies for a mild kick. However, if you're seeking a bit more spice, feel free to sprinkle in some chili flakes to suit your palate.

One of the most important aspects of frying your moong dal pakora is managing the heat. A flame that’s too high can cause the pakoras to burn on the outside while remaining uncooked inside.

Conversely, a low flame may lead to soggy pakoras. Maintaining an even, moderate flame throughout frying is key to achieving perfectly cooked, crispy treats. Should you find yourself with leftovers?

Simply store them in an airtight container in the refrigerator. When you're ready to enjoy them again, reheat in a microwave or air fryer for a delightful snack that's as good as fresh!                

You might like these:

Egg potato chips

Lahori Laddu Peethi

Crispy Chana Dal Pakora

Mix dal pakora

Masoor dal pakora

Have you tried Moong Dal Pakora? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to Make Moong Dal Pakoda? 

To prepare moong dal pakora, begin by soaking the moong dal for approximately 2 hours. If you're short on time, you can soak it in hot water for about 40-45 minutes. 

                                    

While the dal is soaking, take the opportunity to chop ingredients such as ginger, green chilies, coriander leaves, and curry leaves, which will be added to the pakora.

                                                                    

After the moong dal has soaked adequately, drain it and blend it with a minimal amount of water. It’s important not to add too much water, as excessive moisture can cause the pakoras to absorb oil and become heavy and soggy. 

While blending, periodically check the mixture by opening the food processor lid and stirring if necessary. If needed, you can add small splashes of water to achieve a smooth consistency, ensuring that the mixture is not grainy.     

                 

                                            

Once blended, the next step is to whisk the dal until it becomes light and fluffy. Using a hand whisk or an electric hand blender, whisk the dal batter until it feels airy and fluffy.

                                          

To test the batter’s consistency, drop a small amount into a bowl of water; if it floats, the batter is ready.

                        

                                           

Once confirmed, add powdered spices such as salt, cumin powder, along with the chopped coriander, ginger, green chilies, and curry leaves. Mix everything thoroughly.

                  

Heat oil to a medium-hot temperature, around 140 °C. Carefully drop medium-sized dumplings of the dal mixture into the oil, working in batches of 4-5 to avoid overcrowding. When the pakoras begin to float, gently turn them over. 

                                    

Stir occasionally to ensure even cooking, resulting in a uniformly light golden brown color and crispiness.

                                               

Once fried, transfer the pakoras to a paper towel-lined plate to absorb excess oil. 

                                 

Moong dal bhajiya can be enjoyed in various ways—whether served with dahi bhala, dahi boondi, or simply as a delightful teatime snack.

                                          

Vanilla Pound Cake Recipe

                                                                        

Pound Cake Recipe || Vanilla Cake Recipe || How to make Vanilla Cake with step-by-step photos and Video

Vanilla Pound Cake is the traditional classic, sweet, super soft tea cake recipe, that is made with a few basic ingredients, but in taste is so good. Cakes can be intimidating to bake, but pound cakes and loaf cakes are much easier and quicker, and this pound cake is a close second favorite to our all-time favorite Chocolate Cake Slices.

I always recommend adding buttermilk to the cake batter because this brings softness and a light, rather dense texture. That I don’t like to eat if you don’t prefer using buttermilk in cake batter, then milk can be used at room temperature. Making a perfect cake depends on accurate measurement. For which you must use a kitchen scale instead of a cup measurement 

Here I wrote by using a kitchen scale measurement, so I will suggest using it to perfect cake results like my recipe. Trust me, after following my recipe, you won’t want to buy a pound cake from the bakery. So soft and sweet cake 

                                                                   

My Latest Recipe Pound Cake Video:  

 

I am not self-promoting; once you try it, you'll see my point. You’ll love making this pound cake recipe on the weekends because it’s great for brunch or to serve with coffee when you’re having friends and family over. You could also make this by replacing the vanilla extract with orange extract, a dusting of powdered sugar, and a teaspoon of orange zest on top.

For the best result, follow my detailed step-by-step photo, video, and instructions tips below. 

Here I will tell you about my experience regarding making a soft cake. that I learned from my mistakes initially

                                        

SOME  TIPS FOR MAKING THE PERFECT POUND CAKE:

1. To make a soft and perfect cake, all ingredients that go into the cake should be at room temperature.
2. Bring your ingredients to room temperature. When mixing the butter and sugar together, wait until they look light and fluffy, about 3 minutes, to make sure enough air has been incorporated. This is a critical part of this pound cake recipe, so be patient here.
3. The egg makes the cake soft and spongy, so if you are vegetarian or vegan or have an allergy, you can replace it with yogurt, but I'll highly recommend using condensed milk instead of yogurt, along with using baking powder and 1/4  baking soda. 
4. If you prefer using yogurt, then ½ tsp use white vinegar along with baking soda and baking powder. These ingredients help to raise the cake properly, and it will remain soft and spongy.y
5. Don’t remove the pound cake from the loaf pan immediately. You want to let the cake cool about halfway, at least 10 minutes, before flipping it out of the pan and letting it come to room temperature.
6. Use butter and flour to grease your pan, not cooking spray, which may prevent the cake from fully rising.
7. Don’t use an electric beater for mixing dry ingredients with batter since the batter has a lot of air bubbles that help to raise the cake; mixing can remove bubbles, and your cake will turn dense and hard.
8. Maintaining the accurate oven temperature is crucial for making soft and light pound cakes. If the temperature is too high, the cake may burn on the outside and remain uncooked on the inside. Conversely, if the temperature is too low, the cake may turn out soggy and dense. The ideal temperature for baking cakes is 180°C.

1. Use a toothpick to check the doneness of your cake. If it comes out clean, the cake is ready. If it starts browning around the edges, it is over-baked, and your cake will lose a lot of moisture.
2. Using a large quantity of baking powder will make your cake taste spoiled
3. I won’t recommend using a pot to bake a cake, as my result is not as good as it should be, but if you are used to baking cakes in a pot, then keep one thing in mind: the pot should have a wide and thick base  so that it can be properly preheated from all sides  

How to Store Vanilla Pound Cake:

Serve: Once cooled, remove the pound cake from the loaf pan, slice, and serve with any of your favorite toppings or ice cream.

Store: Pound cake will keep at room temperature and tightly sealed for 3-4 days. I don’t usually recommend putting the cake in the refrigerator, but pound cake won’t go stale as quickly due to the density of the cake.

                            

You Might Like This:

Chocolate brownie with vanilla ice cream

Vanilla tea cake

Vanilla Chocolate tea cake

Fudgy Brownie

Peanut Butter Cake

Glazed Vanilla Cup Cake

If you have tried this Vanilla Pound Cake, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Preheat the oven to 350 degrees and grease the 8×4-inch loaf pan with butter.

                                     

Sift the flour and add baking powder, yellow food color, and salt. Stir to combine well, and set it aside.

                                         

Crack the eggs one by one into the small bowl and then transfer them to the mixing bowl. Start beating the egg at low speed for a few seconds, then add sugar. 

        

Now increase the speed gradually, Beat until the egg mixture turns creamy and fluffy. Once it turns to light and fluffy batter, pour milk and oil, and then start beating once again on low speed, add vanilla essence, and mix slowly with a hand beater.

                                           

Add dry ingredients little by little, and fold the maida slowly by hand; otherwise, the batter may sit. Likewise, finish the maida by putting it into the batter. The batter consistency should be thick, and the pouring state.

                           

Transfer the cake batter to the loaf pan and tap it down to remove excess air. Bake the cake in a preheated oven at 180 Celsius for 40-45 minutes or until the toothpick comes out clean.

                       

 

   

Once the pound cake is baked, leave it for 10 minutes. Next, scrape the edges carefully and take the cake out of the loaf pan, and let it cool down completely on a wire rack.

                                               

Once cooled, cut into slices.

    

You can see in the picture and video how it makes it fluffy and soft.t

.                 

Serve it with tea and coffee.