KEEMA SAMOSA || CRISPY KEEMA SAMOSA RECIPE || Ramadan Kareem 🌙 скачать в хорошем качестве

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