Ingredients:
- Beef qeema (Mince) 250 gms
- Pyaz (Onion) chopped 1 medium
- Adrak (Ginger) crushed 1 & ½ tbs
- Kacha papita (Raw papaya) paste 1 & ½ tbs
- Sarson ka tel (Mustard oil) ¼ cup
- Lal mirch (Red chili) crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Sarson ka tel (Mustard oil) 1 & ½ tbs
- Dahi (Yogurt) 2 tbs
- Hari mirch (Green chili) finely chopped 1 tbs
- Podina (Mint leaves) finely chopped 1 & ½ tbs
- Shimla mirch (Capsicum) chopped 1 cup
- Koyla (Charcoal) for smoke
- Maida (All-purpose flour) 3 tbs or as required
- Pani (Water) 2-3 tbs
- Samosa sheets 14-15
- Anday (Eggs) beaten 2
- Bread crumbs 1 cup or as required
- Cooking oil for frying
Directions:
In bowl,add beef mince,onion,ginger,raw papaya paste,mustard oil,red chili crushed,cumin seeds, salt,black pepper crushed,mix well and marinate for 30 minutes.
In wok,add mustard oil and marinated beef and mix well until changes color.
Add yogurt and mix well,cover and cook on low flame for 20 minutes.
Add green chili,mint leaves and capsicum,mix well and cook for 8-10 minutes.
Give a charcoal smoke for 2 minutes.
In all-purpose flour,add water and mix well to make a smooth paste & set aside.
Take samosa sheet and make pocket,add mince filling in the center and fold into the shape of cone and apply flour mixture on the edges and bring the edges together and seal the edges properly then dip into beaten eggs and coat in breadcrumbs again dip into beaten eggs and coat in breadcrumbs (makes 14-15).
Can be kept in freezer for up to 2-3 weeks.
In wok,heat cooking oil and fry cones until golden brown.
Ajza:
- Beef qeema (Mince) 250 gms
- Pyaz (Onion) chopped 1 medium
- Adrak (Ginger) crushed 1 & ½ tbs
- Kacha papita (Raw papaya) paste 1 & ½ tbs
- Sarson ka tel (Mustard oil) ¼ cup
- Lal mirch (Red chili) crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Sarson ka tel (Mustard oil) 1 & ½ tbs
- Dahi (Yogurt) 2 tbs
- Hari mirch (Green chili) finely chopped 1 tbs
- Podina (Mint leaves) finely chopped 1 & ½ tbs
- Shimla mirch (Capsicum) chopped 1 cup
- Koyla (Charcoal) for smoke
- Maida (All-purpose flour) 3 tbs or as required
- Pani (Water) 2-3 tbs
- Samosa sheets 14-15
- Anday (Eggs) beaten 2
- Bread crumbs 1 cup or as required
- Cooking oil for frying
Directions:
Bowl mein beef qeema,pyaz,adrak,kacha papita paste,sarson ka tel,lal mirch crushed,zeera,namak aur kali mirch crushed dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
Karhai mein sarson ka tel aur marinated beef dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Dahi dal ker ache tarhan mix karein aur dhak ker halki ancch per 20 minutes kliya paka lein.
Hari mirch,podina aur shimla mirch dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein.
2 minutes kliya koyla ka dhuwan dein.
Maida mein pani dal dein aur ache tarhan mix ker ka smooth paste tayyar ker lein & side per rakh dein.
Samosa sheet la ker pocket bana lein aur qeema filling ko center mein bhar dein aur cone ki shape bana lein aur corners ko maida ka paste sa seal ker lein phir pheetay hoye anday mein dip karein aur breadcrumbs mein coat ker lein dubara anday mein dip ker ka breadcrumbs mein coat ker lein (makes 1-15).
2-3 weeks tak freezer mein store ker saktay han.
Karhai mein cooking oil garam karein aur cones ko golden brown hunay tak fry ker lein.
