Keemay Ka Samosa Recipe

PERSON
Comments (2) 13534 Views 4444
Submited by Sobia from Islamabad

Keemay Ka Samosa is a common tea time snack in Pakistan and India. It is a very yummy and tasty snack and you can serve it with any kind of dip of sauce. This recipe of Keemay Ka S Read More

Keemay Ka Samosa is a common tea time snack in Pakistan and India. It is a very yummy and tasty snack and you can serve it with any kind of dip of sauce. This recipe of Keemay Ka Samosa is a dish that is spicy and all time favorite snack of everyone. You can make Keemay Ka Samosa in any shape you want to eat. Hide

INGREDIENTS

Mince 250 gm (beef or mutton)

Oil 2 tbsp

Ginger garlic paste 1 tsp

Salt 1 tsp

Black pepper ½ tsp

All spice ½ tsp

Crushed red pepper ½ tsp

Coriander leaves 2 tbsp (chopped)

Green chillies 4 (chopped)

Onion 1cup (finely chopped)

Ingredients for dough:

Flour 2 cups

Ghee 6 tbsp

Salt ½ tsp

Water to knead

METHOD

1. For filling: In a pan, heat oil.
2. Add mince with ginger garlic paste.
3. Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till done.
4. Remove in a bowl add coriander leaves and green chillies.
5. For dough: In a bowl add ghee, flour and salt; gradually add water and knead to make a hard dough.
6. Knead well, make into small balls then roll into small saucer size.
7. Spread filling in centre and fold one side to form into a D shape Samosa, deep fry till light golden.
8. Enjoy with tamarind sauce or ketchup.

You may also like

REVIEWS & DISCUSSIONS

Keemay Ka Samosa is surely the best thing one can ask for at Iftar. I am going to make it today from this recipe and I am sure it will be amazing and delicious to the core. We can make it from any mince meat right?
By: Uzma, Form: Islamabad, on 10 Jun, 2016
Every Samosa is made up of mince that depends the mince is of Chicken or Beef, but I dont like Keema Samosa I love Aloo Samosa more than it. I eat it with green cutney and believe me this looks good more than anything with it.
By: Sama, Form: Lahore, on 05 Jun, 2015