Samsas ( Qeema Samosa) were introduced to India by Muslim traders in the 13th or 14th century. Over time, the samosa evolved to incorporate local Indian flavors and ingredients. Samosas quickly became a popular snack and appetizer in India. They are now sold by street vendors and restaurants all over the country. Samosas are also popular in other parts of the world, such as Pakistan, Nepal, and Sri Lanka.
Jan broast’s Samosa (qeema) RecipeCourse: Appetizers, Snacks, MainCuisine: PakistaniDifficulty: Medium
To make samosas, simply cook the mincemeat with vegetables and spices, assemble the samosas, and deep-fry them until golden brown. Samosas are a relatively easy dish to make, but they do require some attention to detail. Make sure that the mincemeat is fully cooked, that the samosas are sealed properly before frying, and that they are fried in hot oil until crispy.
- Prepare the Filling:
- Heat 5 tablespoons of oil in a pan.
- Add ginger paste, garlic paste, red and green onions. Sauté until the vegetables change color.
- Add mincemeat and cook until it turns white, ensuring it’s fully cooked.
- Add Spices:
- Incorporate salt, chili flakes, green chilies, black pepper, cumin seeds, and black sesame seeds. Mix thoroughly to evenly distribute the spices.
- Add ¼ cup of water, cover with a lid, and continue cooking.
- Let it Cool:
- Once fully cooked, remove the mixture from heat and allow it to cool.
- Prepare Egg Wash:
- Whisk an egg in a small bowl until it forms bubbles.
- Assemble Samosas:
- Take the samosa wrapping sheets and create pockets.
- Fill the pockets with the cooled minced meat mixture.
- Seal the pockets using the egg wash.
- Fry the Samosas:
- Heat oil for frying.
- Carefully fry the samosas, flipping them until both sides are a perfect golden brown.
- Serve and Enjoy:
- Drain the fried samosas.
- Serve with your choice of condiments like mint sauce or chili garlic sauce.