Its always a delicacy when you make them at home for your little ones, mom’s cook food is always the best, yummy and tasty samosas recipe by bhabiskitchen, from our heart to your heart to your young ones!
|1||Beef or Chicken Mince (keema)||250 grams|
|2||Onion||1 large, finely chopped|
|3||Ginger Garlic Paste||1 tablespoon|
|5||Red Chili Powder||1 teaspoon|
|6||Turmeric Powder (haldi)||½ teaspoon|
|7||Coriander Powder||½ teaspoon|
|8||Garam Masala Powder||½ teaspoon|
|9||Cumin Seeds (zeera)||½ teaspoon|
|10||Green Chilies||4-5, chopped|
|11||Fresh Coriander Leaves||½ cup, finely chopped|
|12||Lemon Juice||1 tablespoon|
|13||Samosa Sheets (Maanda)||As needed|
|16||Water||As needed to make flour paste (laii)|
Procedure to prepare keemay kay samosay:
- Heat oil in a pot (pateeli) and fry chopped onion till golden-brown.
- Add mince/keema and fry on high flame for 4-5 minutes (bhoon lein).
- Add ginger garlic paste and cumin while frying.
- Now add salt, turmeric, red chili and coriander powder to the keema.
- Add water enough for keema to cook. Cover the pot and let it cook till water completely dries out.
- Mix garam masala powder, green chilies and coriander leaves well into the cooked keema. Let it cool.
- Make samosa glue or sealer by mixing water gradually into ½ cup of flour. The paste should be smooth and sticky.
- Take samosa sheet/patti and fill it with keema. Do not over fill it or samosa shall tear during frying.
- Seal the samosa with flour and water paste (prepared in step # 7).
- Heat oil in a deep wok / karahi for frying. Fry samosas till they turn golden-brown in color.
- Take them out on kitchen tissue paper to absorb excess oil.
Tip: Serve hot with green chutney or ketchup. A good snack for evening tea and Iftaar.