Cookbook: SPICY QEEMA SAMAOSA

SPICY QEEMA SAMOSA

INTRODUCTION OF SAMOSA

It is normally a deep fried dish but can be baked as well. Samosa has various fillings with different spices and more common among them have fillings of Minced Meat or Potatoes. Nowadays Samosa is also made with sweet filling, like sweetened Coconut flakes, Milk solids (Khoya) Almonds, Pistachios and Sesame seeds as well)

Its size varies in different areas but the basic shape is same, which is triangular. The Samosa is a very popular street food used as evening snack in Pakistan and India and also some other parts of the world like the Middle East, North and South Africa, America and other countries. The spicy variety is more popular in Pakistan and India compared to other parts of the world.

The Samosa is said to be originated in 13th and 14th Century through the traders from Central Asia. Famous Scholar and Poet Amir Khusro (1253-1325) has written around 1300 that Princess and Nobles enjoyed this Samos during those days. Similarly, Famous Traveller and Historian Ibn-e-Batuta of 14th Century has also mentioned the consumption of Samosa during his days in the Courts.

It is certain that Samosa originated in Central Asia, where it was consumed way back during 10th Century. It was called "Sanbusaj", "Sanbusaq", "Sanbusak" originated from Persian "Sunbusag".

With the passage of time Samosa came to be regarded as one of the most treasured & iconic culinary creation of the Sub-continent. It is now available all over the world, reached Americas and all other western countries and has been accepted wholeheartedly.

You can adjust the spices according to your taste with adding or subtracting the Red Chili Flakes and Chat Masala. Other spices must not be changed so that the taste and flavor remain as these have been made.

WHAT WE NEED FOR OUR SAMOSAS:

Yield: 40 Samosas

1/2 Kg Qeema (Minced Beef)
1/4 Kg Pyaz (Onions, finely chopped.)
1-1/2 inch piece of Dar Chini (Cinnamon Stick)
8-10 Sabut Kali Mirch (Black Pepper Corns)
2 Tablespoons Adrak Lahsan Paste (Ginger Garlic Paste)
4 Tablespoons Chat Masala
3 Tablespoons Kutti Lal Mirch (Red Chili Flakes)
1 Teaspoon Kali Mich Powder (Black Pepper Powder)
1 Teaspoon Ajwain (Carom Seeds)
2 Tablespoons Sirka (Vinegar)
6-8 Finely cut Hari Mirch (Green Chilies)
1/2 Bunch of finely cut Hara Dhaniya (Coriander leaves)
5-6 Hari Pyaz only Green part (Spring Onion)
Salt to taste
Oil for frying
Samosa Patti (Wraps) as required.
2 Tablespoons Maida (All Purpose Flour) and a little water to make the paste for binding the Samosas.

HOW TO PREPARE OUR SAMOSAS:

Wash the Qeema and drain the water and put it in a pan with Dar Chini (Cinnamon) and Sabut Kali Mirch (Black Pepper Corns) on medium heat and cook until the water of Qeema is dried and it has enveloped the aroma of Dar Chini and Kali Mirch in it.
Add all the spices as given above and stir for a minute, mixing them all.
Add finely cut Onion and stir till the Onions are half cooked.
Now add Sirka (Vinegar) and cook till it is evaporated and a dry mixture of Qeema and Onion is ready.
Turn the heat off.
Now add Spring Onion, Green Chilies, and fresh Coriander leaves and mix it well, set aside.
Prepare binding paste with Maida and water
Take a Samosa Wrap and pull one corner of it to the downward position and on the side of Rectangular wrap, take another turn of the same and make a pocket, put the Qeema mixture in this packet with spoon, drag the remaining part of wrap over it and apply the paste on its sides and press it to bind. (Please ask me without hesitation if the wrapping up of Samosa is difficult to comprehend, I'll then post a Pictorial or a Video of how to wrap and bind the Samosa)
Heat Oil in the wok till it is fully hot and then turn the flame to low-medium
Put in the Samosas and fry them Golden. Never over fry or make them Brown.
Place an absorbent paper on the platter and put the Samosas over it to drain the excess oil.
Enjoy having these Spicy Qeema Samosas with my Special All Purpose Chutney, Green Mint Chutney with Yogurt or Tomato Ketchup.
Recipe of Mint Yogurt Chutney will follow.