Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, dum qeema samosa parcels. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Make these tastefully beautiful Dum qeema samosa pascels and enjoy your cooking. #HappyCookingToYou. PagesPublic FigureVideo CreatorFood FusionVideosDum Qeema Samosa Parcels Recipe by Food Fusion. Dum Qeema Samosa Parcels Recipe by Food Fusion (Ramzan Special Recipe).
Dum Qeema Samosa Parcels is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Dum Qeema Samosa Parcels is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook dum qeema samosa parcels using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Dum Qeema Samosa Parcels:
- Make ready 1/2 kg beef qeema (minced)
- Prepare 1/4 cup yogurt
- Prepare 2 tbsp raw papaya paste
- Get 1 1/2 tbsp ginger garlic paste
- Prepare 1 1/2 tbsp coriander powder
- Take 1 tsp red chilli crushed
- Make ready 1 tsp garam masala powder
- Prepare to taste red chilli powder
- Get 1/2 tsp turmeric powder
- Get to taste salt
- Get 2 tbsp lemon juice
- Prepare 2 tbsp green chilli crushed
- Make ready 1/2 cup onion fried
- Make ready mint leaves chopped 1/2 cup
- Make ready 2-3 tbsp cooking oil
- Take charcoal for smoke
- Get 2 cups all purpose flour sifted
- Prepare 1/2 tsp carom seeds
- Prepare 1/2 tsp salt
- Take 2 tbsp ghee
- Prepare water as required
- Prepare 1 tsp ghee
- Make ready cooking oil for frying
Qeema Samosa Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. The recipie is listed in Samosa, Roll, Pakora, Dahi Baray and Dahi Phulki. Find thousands of Urdu recipes online. Dum Qeema Samosa Parcels Recipe by Food Fusion (Ramzan Special Recipe).
Instructions to make Dum Qeema Samosa Parcels:
- In bowl,add beef mince,yogurt,raw papaya paste,ginger garlic paste,coriander powder,red chilli crushed, garam masala powder,red chilli powder,turmeric powder,salt,lemon juice,green chilli,fried onion,mint leaves and mix well,cover and marinate for 30 minutes.
- In pot,add cooking oil and marinated beef,mix well until changes colour. - Cover and cook on low flame for 15-20 minutes then cook on high flame for 12-15 minutes or until dries up. - Give a charcoal smoke for 2 minutes.
- In bowl,add all-purpose flour,carom seeds,salt and mix. - Add ghee and mix until crumbled. - Gradually add water and knead until dough is formed,grease dough with ghee,cover and let it rest for 15 minutes. - Knead dough again,sprinkle dry flour and divide into two equal parts.
- Take a dough,make a ball and roll out with the help of rolling pin. - With the help of the cutter,cut into round shapes.
- On round dough,add cooked beef filling,fold the edges by applying water and insert clove in the center (makes 18-20).
- Can be stored in airtight container for up to 2 weeks in freezer. - In frying pan,heat cooking oil and fry on low flame until golden brown.
How To Make Mutton Keema Samosa Filling. Find qeema samosa stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Indian samosas are usually vegetarian, and often accompanied by amint chutney. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape.
So that’s going to wrap it up with this exceptional food dum qeema samosa parcels recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
