Jan broast’s Samosa (qeema) Recipe
- Mincemeat (1/2 kg)
- Garlic paste (1 tea spoon)
- Ginger paste (1 tea spoon)
- Red onion (1/2 cup)
- Chili flakes (1 tea spoon)
- Salt (1 table spoon)
- Green chilies (optional)
- Green coriander (4 table spoon)
- Black pepper (1 tea spoon)
- Green onion (1/2 cup chopped)
- Cumin seeds (1 tea spoon)
- Black sesame seeds (1 tea spoon)
- Oil (4 cup for frying)
- Egg wash (1)
- Samosa wrapping sheet (1 packet)
In a pan add 5 table spoons oil and add ginger, garlic paste and red and green onions. Once all the vegetables change the color add mincemeat, we are aiming for fully cooked minced meat which will look white. Once it is fully cooked now you can add spices.
Add salt, chili flakes, green chilies, black pepper, cumin seeds and black sesame seeds. Make sure it is mixed properly we want spices to be evenly distributed, we don’t want one part to be overly spices and other to stay bland. Add ¼ cup water and cover it with a lid.
Once it is cooked, remove it from the flame and let it cool. In a small bowl add egg wash and whisk it till it has bubbles.
Take the samosa wrapping sheets, make pockets and fill it with the mixture, seal the pocket with the help of egg wash.
Deep fry the samosa and flip it once it is golden brown from once side. Make sure they are perfectly golden brown from both sides, dish it out and serve it with mint sauce or chili garlic sauce.