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Ramadan Special

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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-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 you 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 keema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and will 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. It 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 ground beef; 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 samosas can be stored by keeping them in an airtight container for a maximum of 15 days, taking out frozen samosas just before frying, and not leaving them outside before the time; otherwise, they can tear after being soft

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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 gathers 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. Start 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 the dough, then 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 airtight 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 samosas onto the kitchen paper to remove excess oil.

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

Anda Pakora Recipe ( Egg Fritters )

Sana Rasheed Add Comment

egg-pakoda-recipe-with-step-by-step-photos

Egg Pakora | Anda Pakora | How to Make Anda Pakora Recipe with step-by-step photos

Anda Pakora is the most popular, tasty, and traditional street food spiced snack. This recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it, so the best way we fry these types of snacks at home.

This will be even more hygienic and tasty than the market, due to using quality ingredients that we people usually use at home. Various types of pakoras are prepared, such as onion pakora, aloo pakora, spinach pakora, green chili pakora, chicken, and prawn pakoras.

Now I am giving an egg pakora recipe. To be very frank, I would like to say all fried meals contain high calories, which are known as unhealthy junk food; we should avoid consuming them frequently in our diet.

But sometimes having fried food is no harm. Mostly, people are attracted to the taste of food without knowing whether these foods are good for their health or not. Although you will be thinking, here I am giving advice on sharing unhealthy food.

Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.

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

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Heat the oil in the wok over a medium flame.

Take a saucepan to add water and salt, then add eggs to it.

Let it boil on high heat for 10-12 minutes.

Take a bowl to add gram flour, then add all spices to it.

Mix well,l then add water, and whisk it well until it gets a smooth and fluffy texture.

The batter should be neither thick nor thin. At this stage,e you can adjust the salt and red chili according to your taste.

Now add green chilies and coriander and stir them.

Peel and cut the eggs in half or into the desired shape.

Take 1 piece of egg and coat it with spiced gram flour.

Put 3-4 pakoras in the oil in one batch. Fry them over medium flame until gets nice and golden from both sides.s

Transfer to the serving plate; egg pakora is ready to serve with ketchup and green sauce. CE

Tasty Chicken Sticks Recipe | Chicken Skewers

Sana Rasheed Add Comment

Chicken Stick Recipe || Tasty Chicken Skewers || How to make chicken sticks with step-by-step photos and video

Chicken Sticks are crispy on the outside and spicy and juicy on the inside. The marinade tenderizes the chicken and adds flavor, making this easy recipe a family favorite for years.

I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying. I’ve made some variations compared to the chicken sticks typically sold by vendors. These chicken sticks are mildly spicy, but I plan to create a bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊

Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!

My Latest Video, Chicken Sticks:

Can we store these sticks for future use?

To store these sticks, first coat them in batter, then coat them again with breadcrumbs. Place them in an airtight container, or fry them instantly. These sticks can be easily used for a month.

Refrigerate them, and when you plan to fry them, take them out 10 minutes beforehand. Fry it in medium-hot oil until it turns a nice golden brown color.

Ingredients for chicken sticks:

**Chicken**: We use chicken breast for this recipe, but you can substitute it with trimmed chicken thigh meat if you prefer. However, I find chicken breast requires almost no preparation, which is why I chose it.

**Ginger Garlic Powder**: We add ginger garlic powder to prevent the dish from becoming too soggy in this recipe. This powder is ideal for frying chicken. If you prefer to use paste instead of powder, I recommend ensuring that the paste is dry, meaning it should not contain water. Excess moisture will make the chicken soggy rather than crispy.

White Pepper:

White pepper is a key ingredient in this recipe. I bought whole white peppercorns and ground them into a fine powder. I recommend avoiding pre-ground white pepper, as it doesn't provide the same flavor as freshly ground pepper. If white pepper is not available in your area or if you don’t like it, you can use black pepper instead.

Lemon Juice:

I used lemon juice in the chicken stick recipe because lemon naturally contains acid, which helps tenderize the meat and make it more succulent. I wouldn't recommend using white vinegar in this recipe, as its strong acetic acid can shred the chicken during the marinating process.

Barbecue Sauce:

I added barbecue sauce to impart a barbecue flavor to the chicken without the need for coal smoking. This gives the skewers a fantastic taste, making it feel like you cooked them on a grill or over charcoal with your first bite.

**Mustard Paste:** I use mustard paste in recipes for an earthy flavor, especially when frying snacks, kebabs, or grilled sandwiches. I find that mustard paste is more effective than mustard powder. Based on my experience with both, I can conclude that paste offers a more flavorful taste, even though it is slightly more expensive than powder. I never compromise on taste.

Oyster Sauce:

This sauce is commonly used in stir-fried dishes, noodle dishes like chow mein, and beef and broccoli to add a savory glaze.

I also use it for marinating chicken to enhance the flavors. Just a small amount is enough to elevate the taste of the chicken; remember that using too much can overpower the other ingredients in the recipe.

Hot Chili Sauce:

In this chicken skewer recipe, I opted for hot chili sauce instead of red chili powder. It won’t make your chicken skewers too spicy, but it will give them a flavorful, desi touch.

That we Asians are accustomed to in our meals. If you prefer a milder taste, you can use regular chili sauce instead of hot chili sauce.

Egg:

I used an egg to make a batter for coating the chicken skewers, adding some all-purpose flour and milk to create a thicker consistency.

Alternatively, you can skip the flour and use breadcrumbs instead; just coat the chicken skewers with breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In this recipe, I didn’t use breadcrumbs at all.

All-purpose flour:

is a small amount added with the egg to create a thick, crispy coating around the chicken skewers, but it’s optional. As mentioned earlier, you can simply use egg and milk for dipping.

Milk:

I added a small amount of milk to the batter for a pouring consistency. Do not add water to the batter while mixing, as it may spoil the taste.

I also included Chinese salt, regular salt, and pepper in the batter to enhance its flavor. Even if you choose to use only milk and egg for dipping the skewers, I recommend adding these three seasonings for taste and flavor.

Smoky Qeema Samosa Recipe With Folding Techniques

Anda Pakora Recipe ( Egg Fritters )

Tasty Chicken Sticks Recipe | Chicken Skewers

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