बोहरी कीमा समोसा | Bohri Keema Samosa | Sanjeev Kapoor Khazana
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- čas přidán 10. 09. 2024
- A delicious samosa recipe loaded with minced meat!
BOHRI KEEMA SAMOSA
Ingredients
350 grams mutton mince (keema)
8-10 samosa patti
1½ tbsps ghee + for drizzling
1 tsp cumin seeds
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
1 small onion, finely chopped
2-3 green chillies
Salt to taste
¼ tsp turmeric powder
1½ tbsps Tata Sampann Coriander Powder
2 tsps garam masala powder
1 spring onion bulb
2 spring onion greens
2 tbsps freshly chopped coriander leaves
1 tbsp freshly chopped mint leaves
1 lemon
A few hot charcoal pieces
1-2 cloves
Refined flour slurry as required
Oil for deep frying
Green chutney to serve
Onion rings to serve
Lemon wedges to serve
Mint sprigs to serve
Method
1. For the stuffing, heat ghee in a non-stick pan. Add cumin seeds and let them change colour.
2. Add garlic, ginger and sauté well. Add onion and mix well. Chop green chillies and add to the same pan. Cook till onion turns translucent.
3. Add mutton mince and sauté on high heat for 3-4 minutes. Add salt, and mix well. Cook for 2-3 minutes.
4. Add turmeric powder, Tata Sampann Coriander Powder, garam masala powder and mix till well combined. Cook till mince is cooked completely.
5. Finely chop spring onion bulb and greens and add to the mutton mixture and switch the heat off. Add chopped coriander, chopped mint and mix well.
6. Squeeze lemon and mix well. Make a well in the centre of the mixture.
7. Take a few hot charcoal pieces in a small stainless steel bowl , add a few cloves, drizzle ghee and cover. Let the flavour infuse for 1-2 minutes. Discard the coal and mix the mutton mixture well.
8. Transfer the prepared stuffing in a bowl and allow to come to room temperature.
9. For making samosa, take a samosa patti and fold one side like a shape of a cone and stuff it with a portion of the prepared mixture. Fold it a samosa, apply a little refined flour slurry on the edge and seal it.
10. Heat sufficient oil in a kadai, drop in the prepared samosas and deep fry till golden brown and crisp. Drain on an absorbent paper.
11. Serve hot with green chutney, onion rings, lemon wedges and mint sprigs.
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Thanks to introduce our traditional recipe.👍
Very nicely and intelligently, you have described "Mutton Keema Samosa". Thank you very much for the guidance.
Good job.very simple and straight forward recipe.
For glue the samosa ,egg white is more good than maida and water slurry
Excellent... Thank you...👌👍💛
You explain very well keep it up
Afraz sahib try to make Kari and Kari spices , these are very special blend. I like recipe. thanks.
Good recipe
Very tasty
Ye mede ki patti kese bnayi
Very nice
Very good.
💓💓💓💓💓💓
Chef afraz r u bohri. Muslim....please share some other speaclities
Patti bnana bhi btate aap
first view and like☺️☺️& comment
Where do we get this samosa Patti.
If you in India or Pak, than get Manda and make it. By Chance in Europian Country than get chinese Spring roll. and cut it in size.
You make it at your home only...it is made up of maida...if u r health conscious then you can add 50-50 aata and maida...then u roll a very thin chappati...
And once you roll the chappati then you use a pizza cutter and cut it in patti shape from that uncooked roti...that is how u get patti...
Key thing is that the roti should be thin...
Meeda patti sab jagah nahi milti
How he says Bori are different from me . However he is being Muslim? Does he knows how rich and educated are they?