Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, dum qeema samosa parcels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Make these tastefully beautiful Dum qeema pascels and enjoy your cooking. Dum Qeema Samosa Parcels Recipe by Food Fusion (Ramzan Special Recipe). Kharadar Ka Mashoor Baba Paak Ka Qeema Samosa ( King Chef Shahid Jutt G. This week You! collaborates with Muhammad Naim, Executive Chef Avari Towers, Karachi, to bring you the recipe of Dum Qeema Samosa Parcels.
Dum Qeema Samosa Parcels is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Dum Qeema Samosa Parcels is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook dum qeema samosa parcels using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Dum Qeema Samosa Parcels:
- Prepare 1/2 kg beef qeema (minced)
- Get 1/4 cup yogurt
- Make ready 2 tbsp raw papaya paste
- Make ready 1 1/2 tbsp ginger garlic paste
- Make ready 1 1/2 tbsp coriander powder
- Take 1 tsp red chilli crushed
- Prepare 1 tsp garam masala powder
- Make ready to taste red chilli powder
- Get 1/2 tsp turmeric powder
- Prepare to taste salt
- Prepare 2 tbsp lemon juice
- Prepare 2 tbsp green chilli crushed
- Take 1/2 cup onion fried
- Get mint leaves chopped 1/2 cup
- Make ready 2-3 tbsp cooking oil
- Get charcoal for smoke
- Take 2 cups all purpose flour sifted
- Make ready 1/2 tsp carom seeds
- Get 1/2 tsp salt
- Get 2 tbsp ghee
- Get water as required
- Get 1 tsp ghee
- Make ready cooking oil for frying
Indian samosas are usually vegetarian, and often accompanied by amint chutney. Enjoy Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney. Mutton Keema Samosa, also known as the Mangsher Singara in Bengali is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. I can't disclose to you the amount I love my mince samosa.
Steps to make Dum Qeema Samosa Parcels:
- In bowl,add beef mince,yogurt,raw papaya paste,ginger garlic paste,coriander powder,red chilli crushed, garam masala powder,red chilli powder,turmeric powder,salt,lemon juice,green chilli,fried onion,mint leaves and mix well,cover and marinate for 30 minutes.
- In pot,add cooking oil and marinated beef,mix well until changes colour. - Cover and cook on low flame for 15-20 minutes then cook on high flame for 12-15 minutes or until dries up. - Give a charcoal smoke for 2 minutes.
- In bowl,add all-purpose flour,carom seeds,salt and mix. - Add ghee and mix until crumbled. - Gradually add water and knead until dough is formed,grease dough with ghee,cover and let it rest for 15 minutes. - Knead dough again,sprinkle dry flour and divide into two equal parts.
- Take a dough,make a ball and roll out with the help of rolling pin. - With the help of the cutter,cut into round shapes.
- On round dough,add cooked beef filling,fold the edges by applying water and insert clove in the center (makes 18-20).
- Can be stored in airtight container for up to 2 weeks in freezer. - In frying pan,heat cooking oil and fry on low flame until golden brown.
Mutton Keema Samosa, also known as the Mangsher Singara in Bengali is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too. I can't disclose to you the amount I love my mince samosa. They were most loved since youth. Also, I would never have enough. I was attempting to include this somasa formula for about a year.
So that’s going to wrap it up for this special food dum qeema samosa parcels recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
