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Minced meat-spring onion samosas

Samosas are one of the delicacies famous in the month of Ramadan. It is also enjoyed otherwise in any season or occasion.  Its crispness and softness is a treat for people of all ages. There is always a flexibility of trying out various stuffings apart from Keema to make a Samosa.

Farrukh Aziz

Ingredients

  1. 250 gms Keema ( minced meat)
  2. 18 – 20 nos Samosa patti (I used Switz brand patti)
  3. 1¼ cups Spring onions , chopped
  4. 1 Onion medium(chopped)
  5. 1 tsp Garam masala
  6. 1 tsp Coriander powder
  7. ½ tsp Turmeric
  8. 1 tsp chili powder Red
  9. 2 tsps Ginger garlic paste
  10. Salt As per taste
  11. 1 tsp Lemon juice
  12. 1 (chopped) ----- Optional Green chili (Only if you prefer hot)
  13. 1 pc Charcoal
  14. 1 tsp Ghee
  15. 2 tbsps Oil  + for deep frying
  16. 2 tbsps Coriander leaves (Chopped)
  17. Flour water paste – A mixture of APF(All purpose flour) and

Method

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    In a heavy bottom pan, heat oil. Add onion, fry well till light golden brown.

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    Add minced meat and all the dry masala powders, salt, little water and cook well till done. All water should be dried up.

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    Add chopped coriander leaves, lemon juice.  Mix and take it off the stove.  Let it cool.

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    Mix the spring onion with the minced meat.   Make a well in the center of the mixture.

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    Heat the charcoal till read hot.  Place a small steel bowl in the center of the mixture.

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    Put the heated charcoal in the steel bowl and pour 1 tsp of ghee over it to create smoke.  Immediately, cover it with a tight lid to allow the smoke to penetrate in the mixture.  Let it stand for 15 mins.

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    Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle.

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    Seal the edges using a flour paste.  Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.

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    Repeat the same procedure till all the mixture is used up.

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    Heat oil in a kadhai.  Once oil gets hot, reduce the heat to medium-high and fry the samosas well till crisp and golden brown.  Do not fry on high heat to avoid burning of the samosas.

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    Serve hot with green coriander and mint chutney or simply with tomato sauce.

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