Beef Keema Samosa Ramadan Special Recipe | D Shape Samosa Easy Folding technique

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How to make Beef Keema Samosa Ramadan Special Recipe | D Shape Samosa Easy Folding technique Recipe at home.
Ingredients
Dough
Salt as your taste
Ajwain 1/4 tsp
Clarified Butter (Ghee) 5 tbsp.
Maida (All-Purpose Flour) 750g
Make the samosa dough
1- Start by making the samosa dough. To a large bowl, add all purpose flour, ajwain, salt and mix well.
2- Add the ghee and then start mixing with your fingers.
3- Rub the flour until the ghee is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.
4- Once incorporated, the mixture resembles crumbs.
5- Press some flour between your palm- it should form a shape (& not crumble) - means ghee is enough and well incorporated.
6- Now, start adding water, little by little and mix to form a stiff dough.
7- Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough.
Filling
Oil 3-4 tbsp.
Garlic Cloves 6-7 chopped
Cumin Seed 1 tbsp.
Whole Coriander Seed 1 tbsp.
Beef Minced 500g
Salt as your taste
Red chili crushed 1 tsp
Onions 4 chopped
Directions:
-In a frying pan, add oil, chopped garlic clove, fry few mins then add cumin seeds, whole coriander seeds. Now add beef mince, salt and cook till raw smell goes off and meat get tender. Add red chili crushed, mix well & add chopped onion cook on low flame for 2-3 minutes till onion sauté.
-Let it cool & set aside.
Assembling
Take a piece of dough. Using a rolling pin, flatten a portion of the dough into a circle.
• Cut the rolled dough in the circle shape.
• Take Samosa mold. Place circle dough on mold add filling and press tightly. Uncooked samosa is ready.
• Repeat with the rest of the dough.
-Can be stored in freezer for up to 2 weeks. Deep Fry:
-In wok, heat cooking oil and deep fry on medium flame until golden brown & crispy.
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