How to Make Appetizing Mince meat samosa

Mince meat samosa. This is a delicious minced meat recipe that you can prepare when making samosas or sandwich or as part of Your meal. You can also make samosas with these fillings: chicken mince, potatoes with cheese, peas OR lentils RELATED VIDEOS: Samosa Pastry. Learn how to make Keema Samosa at home with chef Varun Inamdar only on Get Curried.

You can now freeze your samosa for later use or you can fry. Samosas are a commonly eaten savory snack in India, Bangladesh, Pakistan and Sri Lanka. Now fill the samosa cone with minced meat. You can have Mince meat samosa using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Mince meat samosa

1. Prepare of For the filling.
2. You need 1/2 kg of mince meat.
3. You need 5 of onions cubed.
4. Prepare of Mixed ground spices.
5. Prepare of Black pepper.
6. It's to taste of Salt.
7. Prepare of Juice from 1 lemon.
8. You need 1 bunch of Dania chopped.
9. You need 1 of tspn Garam masala.
10. Prepare 5 pieces of green chilli.
11. You need of Garlic and ginger paste.
12. Prepare of For the Wraps.
13. Prepare 3 cups of flour.
14. Prepare 1 pinch of Salt just.
15. It's of Water enough to bind flour.
16. It's 1/2 ltr of Oil.

Samosas are a fried or baked pastry usually made in a triangular shape. Delicious fillings of spiced vegetables, beef, chicken, lentils or any other spice are a crucial part of this special delicacy. No wonder this is my simple go-to appetizer for any special occasion. Mince Meat Samosas - Snacks and Nibbles Samosas are a traditional snacks of Pakistani cuisine and they are cooked and enjoyed in different styles.

Mince meat samosa instructions

1. In a sufuria, put your mince meat, the ground spices, salt, black pepper, garlic and ginger paste and mix.
2. On heat, let the meat cook, keep stirring to break the lumps, till the meat dries up, then add in the chilli, dania, lemon juice, and the onions, just stir abit to mix and then remove from heat.
3. For the wraps, put the flour in a bowl, add in the salt mix and start binding with water, the dough should not be soft, once done let it rest for 10 min covered.
4. Divide the dough into 9 balls.
5. One ball at a time, roll into a small chapati, oil it then sprinkle some flour and put another rolled chapati on top of the oiled one, continue stacking using the same process, it can be done in two batches, the top chapati should not be oiled.
6. Then roll the stacked chapatis into one thin chapati.
7. Then on a heated pan put the big rolled chapati on, let it get warm, it should not cook, flip the other side and start peeling the chapatis to sepate them, remove from heat and cover so that the wraps do not dry up.
8. Now cut the chapatis in two to achieve a semi circle shape.
9. Prepare a thick paste of wheat flour and water to act as glue.
10. The flat side of the wrap should face you, now from either side, right or left, flip to form a cone shape, fill in 2 TBS of the filling and apply the paste on the top side, then seal.
11. Repeat the process till you're done. You can now freeze your samosa for later use or you can fry them immediately.
12. Put you frying pan on heat, put oil in, before it warms up, put the samosas in, and cook them till done..
13. They are now ready.

Mint meat samosas tastes bed with mind chutney. Give mince pies a makeover with this alternative recipe - all the festive flavour wrapped up in sheets of filo pastry and baked until crisp. Minced meat (keema) or chicken, dry lentil-based fillings, and sweet fillings are a few examples. But spiced potato samosa is still the most popular variety. Ever get bored of regular mince pies?