benazir's blog

Keema [Qeema] And Vegetable Samosas

I am going to tell you a story. I told Mr. Riaz the same story last night. This happened to me a long time ago. I went to the masjid (mosque) for Arabic classes. I made some homemade samosas to take with me to share with everyone. I was told some men were grumbling that I did not add enough chili to my samosas.

Let me make this clear because it really hurt my feelings. I can not think of any of these stores that sells methai that has samosas as good as these. I hope these people that said unkind remarks is reading this blog because I am going to vent here. If they think they can make samosas, let them attempt it themselves.

This is their golden oppritunity. I am also addressing that a lot of people do not eat a whole lot of chilies because a lot of people does not like a lot of chilies. Now for those that said my samosas are not spicy enough it is their time to either put up or shut up. It is haram to hurt other people’s feelings. Simple as that and rant over. Now to the recipe.

I made the dough of the samosa with 1/2 cup of whole wheat flour, 1/4 cup of all purpose unbleached flour, 1 pinch of baking powder for the dry ingredients first in to a large mixing bowl with a lid. If it does not have a lid plastic wrap will do too. I added 1/4 cup of water adding a little at a time until a nice dough is formed. I would add 2 tsp of corn or canola oil on to the dough and knead for 5 minutes by hand. Cover the bowl with either the lid it came with or place plastic wrap over the bowl and let the dough rest for 5 minutes.

From here I made both meat and vegetable samosa and here’s how I made them. Look at the link below for my qeema or keema recipe.

Keema Also Spelled Qeema

On my clean work surface I took some all purpose unbleached flour for dusting. I broke the dough in to tennis ball size pieces, rolled it and flattened it a little and dunked it in to the flour bag and rolled it out as thin as possible in to a round circle. It should be as big as a salad plate.

I took a pizza cutter and cut this piece in half I added the meat filling by 2 tsp per samosa first and used this up until it is all gone. I folded the top flat part half way on the right side first then I brought up the left side and formed like the top of a cone and sealed that by gently pressing forming a seam. I folded up the bottom over completing the triangle and added 1/4 canola or corn oil to my cast iron skillet and fried it in batches of twos on high heat.

Each thin circle makes 2 samosas. When in dought, look at this picture on the top of this post. I also had some leftover qeema also spelled keema from the night before. This is great for meat samosas.

For vegetable samosas you will need to boil 3 or 4 potatoes if you are using brown. With red or other types of small potatoes you may have to increase the yeild to 6 to 7. First you have to wash the potatoes. They are boiled with the skins on so they can retain their vitamins. Boil them for 40 to 45 minutes. When they are fork tender, drain the potato in a colander and rinse under cold water and gently rub the potato to start peeling them.

Cut and mash them then add 1 pinch each of dill seeds, fennel seeds, cumin seeds, red chili powder, turmeric and pink salt. Mix and add either just peas or mixed vegetables (optional).

Repeat the steps for making the meat samosas and keep going until filling and dough is no more. fry in the hot oil until golden brown.

Serve these with chai and chutney of choice.

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