Ingredient:
250 gm Keema
250 gm Refined flour
50 gm Onion
10 gm Ginger-garlic paste
4-5 gm Chopped ginger
5 gm Whole garam masalas
1 tbsp Garam masalas-for taste
15-20 gm Dry fruits
1 tbsp Hung curd
Method:
Heat oil, add whole garam masala, sliced onions and sauté until they turn a golden brown.
Add the ginger-garlic paste. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.
Add the marinated keema to the oil and cook well.
Add the chopped ginger to the keema. Add the dry fruits.
For the Samosa
Add salt to refined flour along with oil to make a stiff dough.
Portion into small balls. Roll into pancakes.
Add the keema to pancake and shape (crescent shaped).
Fry till cooked.
250 gm Keema
250 gm Refined flour
50 gm Onion
10 gm Ginger-garlic paste
4-5 gm Chopped ginger
5 gm Whole garam masalas
1 tbsp Garam masalas-for taste
15-20 gm Dry fruits
1 tbsp Hung curd
Method:
Heat oil, add whole garam masala, sliced onions and sauté until they turn a golden brown.
Add the ginger-garlic paste. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.
Add the marinated keema to the oil and cook well.
Add the chopped ginger to the keema. Add the dry fruits.
For the Samosa
Add salt to refined flour along with oil to make a stiff dough.
Portion into small balls. Roll into pancakes.
Add the keema to pancake and shape (crescent shaped).
Fry till cooked.
