Ramadan prep is in full swing at our house and I am so excited for Ramadan this year. With all the terrible happening all over the world this year, we need this blessed month to just fill our hearts with love for one another. We will need to spend the days in meditation and remembrance, so I will bulk prep all the snacks the whole family will eat for the next 30 days. Pack everything in layers, in ziplock bags or in large plastic containers, labelled with names and dates to make your life easier.
These keema samosas have been a household favourite. My mum used to make these for us and now I make them for my kids too. But I have adjusted the recipe for my family. When you bite into the samosa, you are met with an amazing aroma of the spiced meat and the crunch of the samosas is unmatched. The perfect snack idea for Ramadan.
Preparation Time 30 minutes
Cook Time 30 minutes
Yields 24
Ingredients
2 tablespoons oil
1 kg chicken mince - substitute with either lamb, chicken or beef mince
1/2 kg onions- chopped
4 green chillies - optional
1 tablespoon salt
2 tablespoons chilli flakes
2 tablespoons cumin powder
2 tablespoons ginger paste
2 tablespoons garlic paste
1 teaspoon garam masala
1/2 teaspoon turmeric
Samosa wrappers- as needed
Flour slurry - equal parts flour and water mixed together.
Instructions
Roughly grind the green chillies and onions together to make a roughly chopped mixture. Set it aside.
Heat the oil in a wok. Add the chicken mince to the wok and begin cooking it down. Add the chilli flakes, salt, cumin, garlic and ginger paste, garam masala and turmeric.
Begin cooking the mince meat and cook it for a further 15-20 minutes until the water dries up. Cook the mince meat until golden brown. Set it aside to cool.
Once the mixture is cooled down, mix the onion and green chillies in.
Use the samosa wrappers to make the samosas. Seal the samosas with the flour slurry. If you need help with how to fold the samosas, check the video below.
To freeze the samosas: layer them in a container with parchment paper between the layers. Cover and freeze completely.
To fry the samosas: Heat oil for shallow or deep frying to 180c. Drop 3-4 samosas in at once. Do not over crowd the pan. Fry the samosas for 2-3 minutes until golden and crispy.
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