I can’t get enough of these keema samosas
These samosas are little pieces of heaven. You bite into a crispy golden shell filled with keema (ground beef) laced with earthy spices and pops of green from the fresh coriander. Dip it into a combination of mint chutney and tamarind chutney and you will truly be amazed at how all the flavors combine. I always thought I could never achieve a delicious keema samosa like those found at bazaars and chaat houses in Lahore, but I’m proud to say I did it, and I’m not shy to gloat about it! But I am too shy to tell you how many of these I can eat if I’m left unchecked.
These samosas are a labor of love
You’ll never find me spoending more than 30 minutes in the kitchen when I’m cooking, but I stay a bit longer for these samosas. The filling cooks and cools down pretty fast. It’s the folding that will take up most of your time. They’re a labor of love, but one that I do yearly so my kids don’t miss out on the foods from my childhood. It takes a couple smaosas to get th ehang of folding, but once you do, you’ll get the folding down and be done in no time. I won’t even try explaining to you how to fold these. Instead, I’ll insert a link to my friend’s blog post in which she explains folding samosas like a pro. Here is the tutorial.
Some more Iftar Classics to make this Ramadan
- 1 pack egg roll wrappers
- 1 pound lean ground beef
- 1/2 onion finely diced
- 1 tbsp oil
- 1 tsp crushed garlic
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1/2 tsp ground pomegranate seeds anar Dana
- 1 tsp salt
- 1/2 tsp Kashmiri Laal mirch or cayenne pepper
- 2 green chilies, chopped
- 1/2 cup green onions thinly sliced
- 1/2 cup fresh coriander leaves chopped
- egg wash or flour paste to seal
- Start off by heating the oil in a pan and sautéing the onions for two minutes. Add the garlic and ground beef. Sauté for a couple minutes.
- Then add all the ground spices and mix well, breaking the chunks down as you mix. Cover and let the beef cook for 4-5 minutes on low.
- While the beef if cooking prepare the wrappers. Cut the squares into 3 long triangle strips. And peel off 2 wrappers at a time. Follow the samosa wrapping tutorial linked above to learn how to fold the samosa wrappers.
- Once the beef is cooked, turn off the heat and add the green onions, green chilies and coriander. Mix and let the mixture cool. Then fill the folded Samoas wrappers and seal using the flour and water paste or a simple brush of egg wash. Flash freeze on a tray for 2 hours before transferring to an airtight container or freezer safe ziplock bag and freeze.
- To deep fry heat oil on a medium flame, then deep fry on a medium low flame for 3 minutes in each side or until the Samoas turn a light golden brown. You can also air fry these, although you won't get the same golden brown color. These stay fresh in the freezer for up to 1 month.
Have you tried this recipe?
Have you made these freezer staple Samoas? If you have, i’d love to hear how they turned out in the comments below!
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