Tag Archives: samosa

Keema Onion Samosa

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 ❤

Ayesha’s Kitchen

Ingredients:

  • 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

FOR SAMOSAS

  • 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

Method:

  1. 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.
  2. Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
  3. 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.
  4. Keep making the samosas until the mixture & the sheets are finished.
  5. Refrigerate for 30 minutes.
  6. Fry on medium heat at 180 degrees Celsius until golden and crispy.
  7. (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
  8. 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)
  9. Serve hot with tamarind sauce.

 

 

Aalu Samosa

This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR SAMOSA

  • 20 to 24 samosa sheets
  • Oil for deep frying
  • Slurry of flour and water to seal the samosa

FOR FILLING

  • 4 medium sized potatoes, boiled
  • Salt to taste
  • 1 tspn red chilli flakes
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tbspn fenugreek leaves, dried
  • 2 tbspns cracked coriander seeds
  • 3 to 4 green chillies chopped fine
  • 1 cup coriander and mint leaves chopped fine
  • 1 small onion chopped (if you are not freezing the samosas)

Method

  • Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
  • The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
  • Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
  • Make all the samosas until the filling is finished.
  • Refrigerate for 1 hr.
  • Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
  • Serve hot with ketchup, imli chutney or mint chutney.

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Chicken Cottage Cheese Samosa

Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients

FOR SAMOSAS

  • 24 samosa sheets
  • Oil for frying
  • Flour and water slurry to seal the edges

FOR FILLING

  • 1 chicken breast, large size, boiled and hand shredded
  • 0.5 kg cottage cheese, grated
  • 3 to 4 green chillies, chopped fine (optional)
  • 3 spring onion, chopped fine (only the green part)
  • Some salt and cracked black pepper to season
  • 1 tspn mustard sauce
  • Some white pepper

Method

  • Combine all the ingredients for filling in a mixing bowl  and mix.
  • Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
  • Make all the samosas and refrigerate for 1 hr.
  • Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.
  • Serve hot with ketchup or ranch.

Keema Samosa

Keema samosa is one of the customised Forms of samosas, mainly they are stuffed with potatoes and peas but just to try something different, I think this is the best thing to have …

Ingredients:

  • Oil For Frying

FOR FILLING

FOR PASTRY

  • Samosa dough
  • Some lose Flour

Procedure:

-Take a little bit of samosa dough and Flat it with the roller pin. Use lose Flour if necessary.

-Make a thin Chapatti like thing. (Thin and round disc like shape)

-With a sharp knife divide it into half.

-Now place a tbspn of roasted mincemeat in the middle of the half chapatti.

Ayesha's Kitchen

Ayesha's Kitchen

-Now take point “A” and pin it with point “P”. Like This,

Ayesha's Kitchen

Ayesha's Kitchen

-Then take point “B” and seal it with point “P” too.

Ayesha's Kitchen

Ayesha's Kitchen

-Press the seal with your Fingers.

-Do the same with others.

-Heat oil and deep Fry them.

Outcome:

Tasty Keema* samosas* are ready to be served.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Use lose Flour only when its needed.

Servings:

This will serve 6 – 12 persons easily.