Dahi Keema Samosa Recipe


Dahi Keema SamosaCourse:
Afternoon tea
Preparation Time:
30 minutes
Cuisine:
Indian Cuisine
Equipments:
A shallow frying pan, sieved spoon to drain the oil.
Skill Level:
Quick And Easy

Dahi Keema Samosa Ingredients

  • 250 gm: Keema (minced mutton)
  • 50 gm: Refined flour
  • 50 gm: Onion
  • 4-5 gm Chopped ginger
  • 10 gm: Garlic-ginger paste
  • 20 gm: Dry fruits
  • 5 gm: Whole garam masala
  • 5 gm: Finely chopped ginger and 1 tbsp: Hung curd.

Preparation Method for Dahi Keema Samosa Recipe

Warm oil in a shallow skillet, include finely cut onions and entire garam masala. Sauté it till it transforms into a light dark colored shading. Presently include the garlic-ginger glue, turmeric, red bean stew powder, coriander powder and curd to make a thick glue for dahi keema samosa. Blend all these well.

Presently include the keema (minced lamb) to the oil and cook it for quite a while. You ought to likewise include the dry foods grown from the ground cleaved ginger to the keema and enable it to cook for quite a while. Presently the dahi keema samosa stuffing is prepared. Abandon it aside and prepare to make the samosa.

Preparation for the Samosa

Take some flour and include some oil and salt. Kneed it into firm batter. Make little mixture balls and move them into hotcakes. Presently include the keema stuffing in the flapjack and begin molding it. You can give any shape you wish yet sickle shape looks great. You need to now profound broil the dahi keema samosa till it gets cooked.

Preparation for the Dip

Take some castor sugar, cardamom powder, rose water and the hung curd. Combine the greater part of this and your plunge is prepared. This plunge runs exceptionally well with dahi keema samosa.

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