Smokey Qeema Samosa Filling Recipe

Smokey Qeema Samosa Filling Recipe | 2020 Ramadan Special Recipes

Ingredients for 35-40 samosas

• Minced meat (Mutton or Beef) 1/2 kg
• Oil 2 tbsp
• Onions 2 medium sized, chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Salt to taste
• Red chili powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Water as needed
• Green chili 1-2, chopped
• Fresh Coriander 2 tbsp chopped
• Lemon juice 1 tsp
• Coal (koila/charcoal) 1 piece
• Samosa sheets (samosa patti) 35-40 (I used Sumbullah brand)

Preparation

1. Heat oil in a skillet and add chopped onions. Fry until soft.
2. Add ginger paste and garlic paste and fry until aromatic.
3. Add minced meat, salt, red chili powder, turmeric powder, garam masala and coriander powder. Mix well.
4. Add a little water, cover and cook well till done. All water should be dried up.
5. Add chopped green chilies, coriander leaves and lemon juice. Mix.
6. Heat a small coal on fire till red hot.
7. Make a well in the centre of the mixture. Place a steel bowl and put the coal in it. Pour 1 tsp of oil and cover the skillet with the lid.
8. Allow the smoke to penetrate the qeema filling. Remove the coal after the smoke has finished.
9. Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
10. Place the samosas in zip-lock bags and freeze.
11. To fry the samosas, heat oil in a wok, add the frozen samosas to the oil. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
12. NOTE: You can deep fry or shallow fry the samosas, Air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200 degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
13. Serve hot with chutney of your choice. Enjoy!

Print Recipe

Smokey Qeema Samosa Filling Recipe (for 35-40 Samosas)

Author: Naush

Ingredients

• Minced meat (Mutton or Beef) 1/2 kg
• Oil 2 tbsp
• Onions 2 medium sized, chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Salt to taste
• Red chili powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Water as needed
• Green chili 1-2, chopped
• Fresh Coriander 2 tbsp chopped
• Lemon juice 1 tsp
• Coal (koila/charcoal) 1 piece
• Samosa sheets (samosa patti) 35-40 (I used Sumbullah brand)

Instructions

• Heat oil in a skillet and add chopped onions. Fry until soft.
• Add ginger paste and garlic paste and fry until aromatic.
• Add minced meat, salt, red chili powder, turmeric powder, garam masala and coriander powder. Mix well.
• Add a little water, cover and cook well till done. All water should be dried up.
• Add chopped green chilies, coriander leaves and lemon juice. Mix.
• Heat a small coal on fire till red hot.
• Make a well in the centre of the mixture. Place a steel bowl and put the coal in it. Pour 1 tsp of oil and cover the skillet with the lid.
• Allow the smoke to penetrate the qeema filling. Remove the coal after the smoke has finished.
• Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
• Place the samosas in zip-lock bags and freeze.
• To fry the samosas, heat oil in a wok, add the frozen samosas to the oil. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
• NOTE: You can deep fry or shallow fry the samosas, Air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200 degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
• Serve hot with chutney of your choice. Enjoy!