Keema Samosa
Keema Samosa Recipe - A Samosa is called by different names in different parts of the world. A samosa is made out of Maida flour and is stuffed with some filling and deep fried in vegetable oil. The filling can be a mixture of mashed boiled potatoes, onions, chilies, Ground beef etc. They are served hot and are often eaten with fresh mint, coriander or tamarind Chutney. After reading all this mouth-watering information, let us find out the tasty story of a samosa from how these little triangular delights are prepared to how they are just savored in minutes. The traditional Keema Samosa recipe is a double treat for non-veg lovers. Minced chicken sautéed in spices then wrapped in pastry sheets and baked to perfection! Don’t let the long list of ingredients daunt you from trying out this delicious recipe, once the meat mixture is done from there on the recipe is pretty easy.
The term samosa and its variants cover a family of pastries and dumplings that are popular in not only the Asian subcontinent culture but also from North-Eastern Africa to western China. An ancient recipe for samosa, widespread in the Near East and India, involves mixing 1 cup of oil, 1 cup of melted butter, 1 cup of warm water, and 1 teaspoon of salt with dough. In olden times, Keema Samosa recipe made of meat, ghee, and onions were enjoyed by royals. So, next time if you’re reluctant about adding samosas to that fancy dinner with your spouse or family, don’t hesitate because after all, it is a royal dish. Keema Samosa recipe filling is very delicious, with bold and aromatic flavors. If you plan to make it for a party then prepare it ahead of time and let the flavors set in.
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Mutton mince ½ kg.
Ginger 1" piece
Garlic 8 flakes
Garam masala 1 ½ tsp.
Coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp.
Maida As required
Oil for frying
Salt To taste
METHOD:
Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney.
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Now I can easily make this keema samosa at home by the following this recipe that I can bring from the market when we need to eat that
keema samosa is yummy and delicious but it looks like a very long recipe I think it should be very short.
I am going to prepare my favorite Keema Samosa recipe tonight, I was searching Appetizer and Snack Recipes and found this one top. I will make this soon and in the meanwhile I am looking for more.