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