Samosas, the Indian subcontinent’s favorite triangle, filled with minced meat and peas…
I am trying to create a schedule when it comes to posting on the blog. I had decided early this month that I would post every Monday and Thursday. I have only been partly successful in this case – just like this week, where I wanted to put up this post on Monday, but I just couldn’t. I have been mostly posting once during that day, even though I feel I am still doing decently well. Hehe… Except for book reviews, – which I intend to make a monthly feature, provided I can manage it properly with my messed up schedule – and challenge posts, I am hoping to keep two posts a week to keep the flow on the blog. There is enough content on the blog to go to, so I want to look into improving some of them or just leaving them as is! 😀
With the climate getting better slowly, we are more tempted to have fried and junk stuff in general. The mood to bake is also very high. Last Friday, there were prayers for rain in all the masjids in UAE. The temperatures refuse to come down drastically and it is still warm in between, especially during the afternoon. However, the climate is quite conducive for park and beach outings, and the nights are particularly good for barbeque. Just hoping it gets better and better with the coming days…
We totally love samosas but I rarely make them because I don’t like to wrap them as such. Hehe… Making the wrappers from scratch, even though tastes so much better, can be a long process too. However, nowadays the girls help in filling and shaping. They do it only because they love to eat them too. Usually it is chicken or cheese, but another one HD and Rasha love is the ones with mince. I too prefer the same mainly because this is one of easiest samosa fillings you can ever make!
I usually mix all the ingredients and cook them till done. This way, there is no waiting time. You just need to put all the ingredients into the pan and allow it to cook till done. Once cooled, you can go ahead with filling and frying them to enjoy with your cup of chai, or freeze some of them for later. Samosas are one of the best things you can freeze for those rainy days! When that temptation hits to have samosa but if you are not in a mood, then the frozen ones definitely come to your rescue. Even though I have used beef mince here, you can use any mince of choice. Off to this recipe…
Keema Samosas | Minced Meat Samosa
Ingredients
- 400 gm beef mince washed and drained
- 1 tsp ginger garlic paste
- 2 green chilies minced
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin powder
- 1 onion small, minced
- 2 tbsp tomato paste
- 1/2 cup green peas frozen, thawed and drained
- Salt to taste
- 1 tbsp olive oil
- Samosa patties as required I used 14
- Oil for shallow frying
Instructions
- In a bowl, mix ingredients from mince to salt and give it a good mix. Allow it to rest for 10 minutes.
- In a saucepan, heat oil and add the mince mixture. Cook on low flame, sauteeing occassionally till the mince is done and there is no water in the mixture. Switch off and allow it to cool.
- Once cool, use samosa patties to fill and shape. I used around 14 for this quantity.
- Heat oil enough to shallow fry and fry till both sides are golden brown. Serve hot with ketchup or choice of dipping.