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
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
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
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For detailed recipes step by
step watch my video!
How to Make Smoky Qeema Samosa?
Cut and chop the onion, green chilies, mint, and coriander
leaves.
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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 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 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 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.
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, and make the cone shape by folding the reminding half overlapping slightly pressing it, nd seal that part properly
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
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
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 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 is evenly
golden brown. Drain the samosa onto the kitchen paper to
remove excess oil
