Craving Crispy Samosas? Here’s How to Make the Perfect Golden Samosas at Home!
Get ready for an explosion of flavors with this authentic Pakistani samosa recipe—crispy on the outside, spicy and savory on the inside. Perfect for iftar, chai time, or a quick snack!
Pro Tip:
While frying don’t fry it on very high or very low heat. it will burn immediately on high flame and on low flame the samosa will soak up all the oil.
If you want to air fry it then spray it with cooking oil before air frying and flip occasionally for best results.
and on Freeze uncooked samosas for quick snacks anytime.
Serving Idea:
Pair with tangy tamarind chutney or mint raita, green chutney or ketchup.
Save this recipe for your next family tea party!
Beef/ chicken Samosas
Ingredients
- 1 kg Minced meat
- ½ tbsp Cumin roasted and crushed
- 1 ½ tbsp Coriander seeds roasted and crushed
- 1 1/2 tbsp Crushed red chili flakes
- ½ kg Onion Diced
- 2 tbsp Ginger Garlic Paste
- 1 cup Coriander leaves Chopped look
- 1 tsp Salt
- 60 Samosas sheets
- 2 tbsp All purpose flour
- Oil For frying
Instructions
- Wash beef qeema with cold water. ( Dont need to wash chicken qeema)
- Cook Qeema with 2 cups of water, ginger garlic paste, salt, crushed red peppers, cumin and coriander seeds on medium heat.
- After all the water is reduced, remove the Qeema from the stove and let it cool.
- Once cooled add onions and coriander.
- Make slurry with all purpose flour and water.
- Make samosas using the samosas sheets.
- This keema can be used to make 50-60 samosas
