keema samosa |. Keema Pakoda recipe | meatball recipe | snacks recipes

 keema samosa is made of either chicken keema or mutton keema, and the dough of the keema samosa/pakoda is made of maida and some portion semolina which is Sushi. Keema is high in ca ladies and protein. Patti samosa, Hydrabadi samosa, Pakistani samosa recipes are few of the famous samosa  recipes.

 

                                         Keema Pakoda/Meatballs

Ingredients - 

1. Maida 1 cup, 

2. Semolina 2 tbsp, 

3. Salt to taste, 

4. Ghee 1/4 cup, 

5. Green chillies 3.  

6. Oil: 3 tbsp and 3 cups for frying, 

7.  Cumin seeds 1/4 tsp, 

8.  keema/minced meat 400 gm, 

9. Ginger garlic paste, 

10. Red chillies powder 1 tsp, 

11. Coriander powder 1 tbsp, 

12. Cumin powder 1, 2 tsp.

13. Curd 3/4 cup, 

14. Garam masala powder 1 tsp, 

15. Chopped coriander. 

 Preparation 

1. In a bowl take all-purpose flour/maida and semolina along with salt and ghee make a dough using warm water, mix well the dough and make it soft and cover for half an hour. Do not add excess water. 

2. Then divide the dough into 20 equal balls and keep aside covered. 

 3. Heat 2 tbsp oil in a pan now add cumin seeds,  finely chopped green chillies, ginger garlic paste, red chilli powder, coriander and cumin powder,garam masala powder then sauté for a while and add keema. Cover and cook on low flame for another few minutes add a little water if required. 

4. once keema is cooked add curd and fry for a few minutes till keema is dry so you could fill this in the pouches. Turn off the flame, add chopped coriander, mix well and let the keema mixture cools down completely. 

5. Take a dough roll out of 3-inch diameter circles, or can make a samosa shape to it. 

6. Now take a spoon full of keema mixture and fill it in a 3-inch circle like we fill momos. Use maida and water thick paste to stick the edges of the samosa. Make sure to close all the edges so that oil should not enter the pouches while frying else it will consume too much oil. 

6. Fry these pouches/rolls/samosa in oil to a golden brown.  Serve hot with any chutney of your choice.

7. If you want to make a samosa shape then make a 10-inch circle roti, cut it in half fill the keema mixture and stick two edges together first and then stick the semi-circle side.