Keema Samosa
Keema samosas are a popular snack food in Pakistan and are loved by people of all ages. This dish combines the short and crisp crust of a samosa with the racy and luscious filling of keema, a traditional ground meat dish. also is how you can make succulent keema samosas at home
ingredients
For the dough
2 mugs each- purpose flour
teaspoon tar
teaspoon ajwain seeds
2 soupspoons oil painting oil
Water as demanded
For the filling
1 pound ground beef or angel
1 onion, minced
garlic cloves, minced
inch ginger, grated
green chilies, minced
teaspoon cumin cream
1 teaspoon coriander cream
teaspoon garam masala
teaspoon turmeric cream
tar to taste
2 soupspoons oil painting oil
Fresh cilantro, minced for garnish
Instructions
To make the dough, mix the flour, tar, ajwain seeds, and oil painting oil in a large bowl. slowly add water as demanded and knead the dough until smooth. Cover the dough and let it rest for 30 beats.
To make the filling, toast the oil painting oil in a large visage over medium heat. Add the onion and cook until soft and translucent, about 5 beats. Add the garlic, ginger, and green chilies and cook for an fresh 2 beats.
Add the ground meat to the visage and cook until browned, about 10 beats. Stir in the cumin cream, coriander cream, garam masala, turmeric cream, and tar. Cook for an fresh 5 beats, or until the filling is ambrosial and well combined.
Divide the dough into 8- 10 portions and roll each into a thin and circular shape. Cut each circle into halves.
Take one half and make a cone shape by lapping the edges and sealing it with a drop of water. Fill the cone with a spoonful of the keema amalgamation.
To close the samosa, seal the open edges by pressing the edges together and also releasing the edges with a fork to make it sturdy. Repeat the process for the remaining dough and filling.
Heat oil painting oil in a deep frying visage over medium heat. Once the oil painting oil is hot, gently place the samosas in the visage and bash until golden brown on both sides, about 3- 5 beats. Drain on paper apkins.
Serve the keema samosas hot with your favorite chutney or sauce, and trim with fresh cilantro.
Keema samosas are an contagious snack that are perfect for parties, picnics, or simply as an after- academe snack. The combination of crisp and short crust with the racy and luscious filling makes this dish an absolute delight to eat. Whether you're a addict of traditional Pakistani cuisine or just love a good samosa, this form is sure to come a favorite in your ménage.
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