Rehmat-e-shereen Samosa (qeema) Recipe
- Mincemeat (1/2 kg)
- Salt (1 ½ table spoon)
- Chili powder (1 table spoon)
- Garlic paste (1 tea spoon)
- Ginger paste (1 tea spoon)
- Turmeric powder (1/2 tea spoon)
- Oil (4 cup for frying)
- Black pepper (1/2 tea spoon)
- Vinegar (2-3 table spoon)
- Tomato paste (4 table spoon)
- Green coriander leaves (1/4 cup chopped)
- All-purpose flour (2 cup)
- Salt (1 pinch)
- Cumin seeds (1 tea spoon)
In a pan add 3 table spoon oil and add garlic and ginger paste in it, wait till it is light golden then add cumin seeds. Now add mincemeat and fry it till it is fully white, this means it is cooked.
In this add tomato paste, turmeric powder, salt, chili powder and vinegar. Keep stirring the mixture till it is mixed and perfectly cooked, now reduce the flame to medium low.
Once it is perfectly cooked add green coriander and give it a final mix. Remove it from the flame and the mixture is ready.
Now in a bowl add all-purpose flour with two table spoon of oil and four table spoon of water, kneel this mixture by adding water little by little. This will become soft like dough. Roll this by using a rolling pin into thin flat breads.
Now in a small bowl add two table spoon of all-purpose flour and add some water till it is just like the consistency of a sauce.
By using the dough flat breads make small triangular pockets and fill them with the mixture.
Deep fry the samosa in oil till it is golden brown from all sides. Serve the samosa with mint sauce or a ketchup sauce.