Ingredients:
- Beef qeema (Mince) 350g (with 20 % fat)
- Lal mirch (Red chilli) crushed 1 tbs
- Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
- Zeera (Cumin seeds) 1 tbs
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder ½ tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 1 tbs
- Pyaz (Onion) chopped 2 Cups
- Hara dhania (Fresh coriander) chopped 2 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Maida (All-purpose flour) 3 tbs
- Water 3-4 tbs or as required
- Mon Salwa Samosa leaves 400g
- Cooking oil for frying
Directions:
In a frying pan,add beef mince,red chilli crushed,coriander seeds,cumin seeds,turmeric powder,salt, garam masala powder,garlic,green chilli,mix well & cook on low flame for 2-3 minutes.
Add fresh coriander and mint leaves,mix well & cook on medium flame for 7-8 minutes.
Let it cool.
In a bowl,add cooked mince mixture,onion,fresh coriander,mint leaves & green chilli,mix well & set aside.
In a small bowl,add all-purpose flour,water & mix well.Flour slurry is ready!
Take samosa leave and make pocket,add mince filling in the center (1 tbs) and roll into the shape of samosa and seal corners with all-purpose flour slurry.
Similarly make other samosas (makes 40-45 mini samosa).
Can be stored in freezer for up to 2 weeks.
Deep Fry:
In wok,heat cooking oil and deep fry on medium flame until golden brown & crispy.
Bake:
Brush mini samosa with oil & bake in preheated oven at 200C 20-25 minutes (flip in between once after 15 minutes).
Air Fry:
Brush mini samosa with oil & air fry in preheated air at 200C fry for 10-12 minutes (flip in between once after 5 minutes).
Serve with chutney.
Ajza:
- Beef qeema (Mince) 350g (with 20 % fat)
- Lal mirch (Red chilli) crushed 1 tbs
- Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
- Zeera (Cumin seeds) 1 tbs
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tbs or to taste
- Garam masala powder ½ tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari mirch (Green chilli) crushed 1 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 1 tbs
- Pyaz (Onion) chopped 2 Cups
- Hara dhania (Fresh coriander) chopped 2 tbs
- Podina (Mint leaves) chopped 1 tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Maida (All-purpose flour) 3 tbs
- Water 3-4 tbs or as required
- Mon Salwa Samosa leaves 400g
- Cooking oil for frying
Directions:
Frying pan mein beef qeema,lal mirch crushed,sabut dhania,zeera,haldi powder,namak,garam masala powder,lehsa aur hari mirch dal ker ache tarhan mix karein aur halki ancch per 2-3 minutes kliya paka lein.
Hara dhania aur podina dal ker ache tarhan mix karein aur darmiyani ancch per 7-8 minutes kliya paka lein.
Thanda ker lein.
Bowl mein cooked qeema mixture,pyaz,hara dhania,podina aur hari micrh dal ker ache tarhan mix ker lein & side per rakh dein.
Chotay bowl mein maida aur pani dal ker ache tarhan mix ker lein.Flour slurry tayyar hai.
Samosa leave la ker pocket bana lein aur qeema filling (1 tbs) ko center mein bhar dein aur samosa ki shape bana lein aur corners ko maida ki slurry sa seal ker lein.
Is he tarhan baqi samosa bhi tayyar ker lein (makes 40-45).
2 weeks kliya freezer mein store ker saktay han.
Deep Fry:
Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown & crispy hunay tak deep fry ker lein.
Bake:
Qeema samosa ko oil laga lein aur preheated oven mein 200C per 20-25 minutes kliya bake ker lein (flip in between once after 15 minutes).
Air Fry:
Qeema samosa ko oil laga lein aur preheated air fry mein 200C per 10-12 minutes kliya bake ker lein (flip in between once after 5 minutes).
Chutney ka saath serve karein.
