Crowd pleasing recipe which ticks
One pan recipe ❤
- 1 kilo chicken wingettes
- 1 tspn salt
- 1 tspn chicken salt
- 1 tspn cumin powder
- 1 tspn coriander powder
- 1 tspn carom seeds
- 1 tspn ginger powder
- 1 tbspn garlic powder
- 1 tspn heap full red chilli powder
- Few drops yellow food color
- ¼ cup vinegar
- 1 tspn chaat masala
- Some olive oil to brush on wings
- Put the wings in a mixing bowl and sprinkle all the spices on it and mix. Add vinegar & food color and give it a final mix. Keep marinated for 4 hours in the fridge.
- Preheat the oven at 200 degrees Celsius.
- Spray a baking dish and place the wings on it and bake it for 30 minutes changing the sides half way through after 15 minutes.
- Take out the tray from the oven and serve hot with cucumber yogurt & ketchup.
Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤
- 350 gms beef mince (finely minced)
- 1.5 medium sized onions (coarsely chopped)
- Salt to taste
- 1 tbspn red chilli flakes
- ½ tspn freshly crushed cumin (not powder or seeds)
- 1 tbsp chaat masala
- A generous pinch of carom seeds
- 4 tbspns oil for frying
- 4 tspns whipped yogurt
- A generous pinch of kasoori methi (crushed)
- 1 tspn mix of ginger and garlic powder (not crushed or minced)
- 2 tbspns finely chopped fresh mint leaves
- 2 Thai/ small green chillies, chopped fine
- 40 pcs of samosa sheet
- 2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
- Oil for deep frying
- Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
- Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
- Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
- Keep making the samosas until the mixture & the sheets are finished.
- Refrigerate for 30 minutes.
- Fry on medium heat at 180 degrees Celsius until golden and crispy.
- (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
- Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
- Serve hot with tamarind sauce.