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.

                                          

Crispy Chicken Samosa Recipe ( Keema Samosa )

                                                 

Crispy Chicken Samosa | Chicken Keema Samosa | Keema Samosa with Step-by-Step Photos and Video. Chicken samosas are an irresistible deep-fried snack that has garnered immense popularity among food lovers. In this recipe, I’ll guide you through preparing chicken samosas in a delightful street style.

These particular samosas are crafted in dainty, bite-sized portions, known as one-bite samosas, boasting more layers and an incredible crunch that will leave you yearning for more. It wouldn’t be an exaggeration to claim that samosas hold a special place in my heart as my favorite Pakistani snack. The dough alone is bursting with flavor, and regardless of the filling you choose, the end result is a tantalizing treat that pleases the palate. Today, I’m excited to share another variation of this classic recipe that youare sure to enjoy.

My Latest Video: Crispy Chicken Samosa:

To elevate these samosas, I employ a unique method where I roll out two roti-like sheets of equal size and overlap them, applying a thin layer of shortening in between. This technique not only enhances the crispiness but also introduces delightful layers, reminiscent of the small, layered samosas found in traditional sweet shops. For those who crave an even more layered experience, feel free to overlap additional rotis. The more layers you add, the more flaky and textured your samosas will be. Although this approach requires a bit more time, the resulting explosion of flavor and crunch is worth every minute spent!

Recipe Notes:

Dough: To achieve the perfect samosa, start by kneading a dough that is firm, tight, and elastic. A loose dough could compromise the shape of your samosas, rendering them oily and unattractive. If you make the dough too hard

Rolling it out may be challenging, and a lack of moisture can cause it to dry out too quickly. Achieving the right balance is key to success.

Fillings: For the filling, I use chicken mince, but feel free to get creative! You can substitute it with beef, mutton, or even fish mince. If you prefer a vegetarian option,

Consider using a flavorful blend of pulses and vegetables. Just remember, the fillings must be well-drained and not overly moist; a soggy filling will lead to sad, tasteless samosas. Shaping: To give these samosas their iconic shape, I utilize a samosa maker, which simplifies the process and ensures they are perfectly formed. I opted for a charming half-moon shape, but you can choose any shape that tickles your fancy. Your hands can work wonders, too! Remember, using a samosa maker is optional.

Frying:

The frying stage is where the magic truly happens! This crucial step requires careful attention to achieve a beautiful, uniform golden color on each samosa. Avoid cooking on high heat, as this can lead to overly brown exteriors while leaving the insides undercooked. Conversely,

Low heat will result in greasy, soggy samosas that lack the desired crispness. Finding that sweet spot between the two is essential for perfecting this beloved snack.

With these tips in hand, you’re all set to create an exquisite batch of crispy chicken samosas that promise to be the highlight of any gathering or a satisfying treat for yourself! Enjoy the delightful experience of making—and tasting—these beloved snacks.

You Might Like These:

Veggie samosa 

chicken macaroni samosa

Egg Samosa

Aloo Samosa 

Ring Samosa

Have you tried Chicken Samosa? Feel free to follow me on social media to stay up to date on my latest culinary creations.

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Ingredients for chicken mince filling: 400g chicken, minced 50g oil 1 tbsp ginger garlic paste 1 tsp cumin powder 1 tsp red chili powder 1 tsp c crushed coriander 1/4 tsp turmeric powder 1/2 tsp garam masala Salt to taste 4-5 pcs green chilies 1/3 cup chopped onion 1 large size, fresh juice 1 tsp crushed black pepper For Samosa Dough: 2 cups all-purpose flour 1/4 tsp. ajwain 1/2 tsp salt 1 tbsp melted ghee Other ingredients: Oil for frying 150g shortening/butter/margarine

How to Make Chicken Samosas: Preparing the Chicken Mince:

Begin by heating oil in a pan over medium heat. Add the ginger garlic paste to the hot oil and sauté for about 1 minute, until fragrant.

Incorporate chicken mince (keema) into the pan. Cook it, stirring frequently, until it changes color and turns white.

Once the chicken is cooked, add a blend of spices including cumin powder, red chili powder, crushed coriander powder, turmeric powder, garam masala powder, and salt.

Mix thoroughly to ensure even distribution of the spices.

Next, add chopped green chilies and finely chopped onions. Stir to combine evenly, then squeeze fresh lemon juice into the mixture.

Adjust the spice level according to your preference, adding freshly crushed black pepper as desired.

Filling is ready. Place a lid on the pan and let the cooked filling cool completely.

Kneading the Samosa Dough:

In a separate bowl, mix all-purpose flour, carom seeds (ajwain), salt, and melted ghee.

Begin mixing until the flour starts to clump together when pressed. Gradually add water until a firm, tight dough forms. The texture should be neither too loose nor too hard; it should be elastic and slightly soft.

Wrap the kneaded dough with cling wrap to prevent it from drying out. Allow it to rest for 10 to 15 minutes.

Dividing and Rolling the Dough:

After resting, divide the dough into two portions. Work with one portion at a time.

Create small, equal-sized portions and shape each into a ball.

Roll each dough ball into thin circles, applying shortening or ghee on each rolled surface.

Overlap two rolled doughs if preferred. Once joined, roll them together to flatten further.

Use a knife or pizza cutter to slice the dough into medium-sized strips.

Apply shortening again over each strip, leaving the top one without. Gather the strips, roll them together, and apply shortening once more before reforming into a dough ball.

Flatten each ball to prepare for filling.

This process outlines two methods for creating dough balls, allowing you to choose the approach that is easiest for you. Enjoy making delicious chicken samosas!

How to Roll and Shape Samosas:

To begin, prepare your dough balls, then cut each ball from the center. Stack the layers on top of each other.

Roll out each ball of dough. Using a samosa maker can make this task easier, but you can also shape the samosas by hand according to your preference.

A half-moon shape can be easily made with the samosa maker.

Lay the rolled dough over the samosa maker and place approximately 1 tablespoon of your filling in the center. Moisten the edges with water,

Then close the samosa maker to shape the samosa, while removing any excess dough around its edges.

Repeat this method until all the samosas are shaped and ready.

Storing Raw Prepared Samosas:

At this stage, the prepared raw samosas can be stored in a ziplock bag or an airtight container for up to a month. When you're ready to fry them,

Remove the samosas from the refrigerator about 10 minutes beforehand to allow them to come to room temperature.

Frying Chicken Samosas:

To fry the chicken samosas, heat oil in a wok over medium heat. Carefully drop the samosas into the oil, being mindful not to overcrowd the pan, as this can affect the cooking time.

It's important to maintain a moderate oil temperature throughout the frying process to ensure the samosas cook evenly without burning or remaining undercooked.

Allow the samosas to fry for 2-3 minutes. As they begin to float, gently flip them over to ensure even cooking.

Continue flipping them consistently until they reach a nice golden brown color.

Once fried, remove the samosas and place them on a wire rack set over a kitchen towel to absorb any excess oil.

Serving Suggestions:

Serve the crispy chicken samosas hot, accompanied by ketchup or samosa chutney, and pair them with masala tea or Pink tea for an enjoyable treat.