Crispy Keema Samosa And Its Patties Recipe:
Crispy keema samosa and its Patti recipe with step by step photos and video. Samosa is common in the month of Ramadan. In this post, I have shared the crispy keema samosa and its Patti recipe. Samosa Patti is made out of maida and it is very easy to make, once you make it and store it. And use whenever required. This samosa Patti makes the samosa more crispy.
The samosa stuffing is made out of mutton or beef keema. And cook with some spices. This keema samosa recipe is very easy to make at snacks time and Ramadan time. So try it once.
Crispy Keema Samosa And Its Patties Video Recipe:
Crispy Keema Samosa And Its Patties Recipe:
Preparation Time - 60 minutes
Serving - 4
Authur - Salma Banu
Crispy Keema Samosa And Its Patties Recipe:
Ingredients for making samosa Patti:
1. Maida - 3cup
2. Salt - to taste
3. Oil - 1 tsp
4. Water - as required
Ingredients for making keema filling:
1. Minced mutton - 1 cup
2. Onion - 1 finely chopped
3. Capsicum - 1 finely chopped
4. Peas - 1 cup
5. Ginger and garlic paste - 1 tsp
6. Chilli powder - 1tsp
7. Haldi - 1/2 tsp
8. Garam masala - 1 tsp
9. Oil - 2tsp
10. Coriander leaves - 2tsp
Crispy Keema Samosa And Its Patties Recipe:
Steps in making samosa Patti:
1. Combine the maida, oil and salt in a deep bowl.
2. Next by adding the water kneed the flour into the dough.
3. Divide the dough into 3 equal portions.
4. Roll a portion of the dough into Circle using the maida for rolling. Then with the help of a plate make 3 circles of the rolled dough.
5. Among the 3 Circle take the first one and spread oil over it and sprinkle little maida. Then put the second rolled Circle and do the same. Then in last put the third portion over the dusted Circle and roll again.
6. Heat a non-stick tava and cook it on a medium flame for 30 seconds on each side.
7. Then calmly take out the sheet one by one. Repeat this to make more samosa patties.
8. Then cut the edges of the sheet and cut it into 2 equal long strips.
9. Store in a freezer bag and use as required.
Steps of making keema stuffing for samosa:
1. Heat oil in a cooker and put the onions and ginger and garlic paste. Cook onion till it becomes translucent.
2. Then put capsicum and peas cook it for 1 to 2 minutes.
3. Then add salt, chilli powder and haldi. Mix it well.
4. Then add the minced mutton and cook till it becomes white.
5. Then in last add garam masala and coriander leaves, mix it well. And cover with lid and pressure cook it for 2 whistles.
6. After the whistles, the keema stuffing is ready to be stuffed in samosa.
Steps of making samosa:
1. Take the samosa Patti and fold it in a cone shape.
2. Then fill it with keema and spread the paste made out of 1 tsp maida and water. And close it properly so the filling is not exposed to oil.
3. Do the same with the remaining stuffing and samosa Patti.
4. Then heat oil in Kadai and put samosa to fry till it is golden brown and cook from both sides.
5. Take the samosa out when it is cooked and serve the samosa with green chutney.
Crispy keema samosa and its Patti recipe with step by step photos and video. Samosa is common in the month of Ramadan. In this post, I have shared the crispy keema samosa and its Patti recipe. Samosa Patti is made out of maida and it is very easy to make, once you make it and store it. And use whenever required. This samosa Patti makes the samosa more crispy.
The samosa stuffing is made out of mutton or beef keema. And cook with some spices. This keema samosa recipe is very easy to make at snacks time and Ramadan time. So try it once.
Crispy Keema Samosa And Its Patties Video Recipe:
Crispy Keema Samosa And Its Patties Recipe:
Preparation Time - 60 minutes
Serving - 4
Authur - Salma Banu
Crispy Keema Samosa And Its Patties Recipe:
Ingredients for making samosa Patti:
1. Maida - 3cup
2. Salt - to taste
3. Oil - 1 tsp
4. Water - as required
Ingredients for making keema filling:
1. Minced mutton - 1 cup
2. Onion - 1 finely chopped
3. Capsicum - 1 finely chopped
4. Peas - 1 cup
5. Ginger and garlic paste - 1 tsp
6. Chilli powder - 1tsp
7. Haldi - 1/2 tsp
8. Garam masala - 1 tsp
9. Oil - 2tsp
10. Coriander leaves - 2tsp
Crispy Keema Samosa And Its Patties Recipe:
Steps in making samosa Patti:
1. Combine the maida, oil and salt in a deep bowl.
2. Next by adding the water kneed the flour into the dough.
3. Divide the dough into 3 equal portions.
4. Roll a portion of the dough into Circle using the maida for rolling. Then with the help of a plate make 3 circles of the rolled dough.
5. Among the 3 Circle take the first one and spread oil over it and sprinkle little maida. Then put the second rolled Circle and do the same. Then in last put the third portion over the dusted Circle and roll again.
6. Heat a non-stick tava and cook it on a medium flame for 30 seconds on each side.
7. Then calmly take out the sheet one by one. Repeat this to make more samosa patties.
8. Then cut the edges of the sheet and cut it into 2 equal long strips.
9. Store in a freezer bag and use as required.
Steps of making keema stuffing for samosa:
1. Heat oil in a cooker and put the onions and ginger and garlic paste. Cook onion till it becomes translucent.
2. Then put capsicum and peas cook it for 1 to 2 minutes.
3. Then add salt, chilli powder and haldi. Mix it well.
4. Then add the minced mutton and cook till it becomes white.
5. Then in last add garam masala and coriander leaves, mix it well. And cover with lid and pressure cook it for 2 whistles.
6. After the whistles, the keema stuffing is ready to be stuffed in samosa.
Steps of making samosa:
1. Take the samosa Patti and fold it in a cone shape.
2. Then fill it with keema and spread the paste made out of 1 tsp maida and water. And close it properly so the filling is not exposed to oil.
3. Do the same with the remaining stuffing and samosa Patti.
4. Then heat oil in Kadai and put samosa to fry till it is golden brown and cook from both sides.
5. Take the samosa out when it is cooked and serve the samosa with green chutney.
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