Скачать или смотреть KEEMA SAMOSA || CRISPY KEEMA SAMOSA RECIPE || Ramadan Kareem 🌙

🥟 CRISPY KEEMA SAMOSA RECIPE (Ramadan Special)
🧺 Ingredients
For Samosa Dough

Maida (all-purpose flour) – 2 cups

Ghee or oil – 4 tbsp

Salt – ½ tsp

Ajwain (carom seeds) – ½ tsp

Water – as needed (tight dough)

For Keema Filling

Minced beef or chicken – 300 g

Onion – 1 medium (finely chopped)

Green chilies – 2 (chopped)

Ginger-garlic paste – 1 tbsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chili powder – 1 tsp (adjust to taste)

Garam masala – ½ tsp

Black pepper – ½ tsp

Salt – to taste

Fresh coriander leaves – 2 tbsp (chopped)

Lemon juice – 1 tbsp

Oil – 2 tbsp

👩‍🍳 Method
1️⃣ Prepare the Dough

Mix maida, salt, ajwain, and ghee.

Rub well till mixture feels crumbly.

Add water slowly and knead tight dough.

Cover and rest for 30 minutes.

2️⃣ Make Keema Filling

Heat oil in a pan.

Add onion, sauté till light golden.

Add ginger-garlic & green chilies.

Add keema and cook till color changes.

Add all spices + salt.

Cook on medium flame till keema is dry (no water).

Turn off flame, add coriander & lemon juice.

Let filling cool completely.

👉 Dry filling = extra crispy samosas

3️⃣ Shape the Samosas

Divide dough into balls.

Roll into thin oval shape.

Cut from center to make 2 halves.

Make cone shape, seal edge with water.

Fill with keema (don’t overfill).

Seal bottom tightly.

4️⃣ Frying (Most Important Part)

Heat oil on low flame.

Add samosas in cold to slightly warm oil.

Fry slowly till firm.

Increase flame to medium and fry till golden & crispy.

Remove and drain.

✨ Crispy Samosa Tips

✔ Tight dough is key
✔ Low flame frying gives bubbles & crunch
✔ Keema filling must be completely dry
✔ Don’t overcrowd the pan

🍽️ Serve With

Mint chutney

Tamarind chutney

Ketchup

Chai at iftar ☕❤️
‪@deliciousdishes305‬