vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with 100 recipes for Diwali festival 2016. Diwali, or Dipawali, is India's biggest and most important Festival of the year



Dahi Keema Samosa

Dahi Keema Samosa
STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal B......

BITTER GOURD WITH METHI LEAVES MASALA

Bitter Gourd With Methi Leaves Masala

BITTER GOURD WITH METHI LEAVES MASALA :Bitter foods are usually good for controlling blood sugar in......

PRAWNS COOKED IN GARLIC DIL LEAVES AND SPINACH

Prawns Cooked In Garlic Dil Leaves And Spinach

PRAWNS COOKED IN GARLIC,DIL LEAVES AND SPINACH :Tandoori king prawn served with leaf salad and mint......

KADAI MASALA VEGETABLE WITH MAKHANI FLAVOUR

Kadai Masala Vegetable With Makhani Flavour

KADAI MASALA VEGETABL WITH MAKHANI FLAVOUR :Gently simmered chicken broth mildly spiced and flavoure......

AMLA INSTANT SWEET AND HOT PICKLE

Amla Instant Sweet And Hot Pickle

AMLA INSTANT SWEET AND HOT PICKLE :Instant Amla Pickle recipe this Amla Pickle Recipe Andhra style w......

Dahi Keema Samosa Recipe, How To Make Dahi Keema Samosa Recipe

How to makeDahi Keema Samosa?How to cookDahi Keema Samosa?Learn the recipeDahi Keema Samosaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Dahi Keema Samosa

(1 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Dahi Keema Samosa
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in Dahi Keema Samosa
• Ginger-garlic paste - 10 grams.
• Chopped ginger - 4-5 grams.
• Dry fruits - 15-20 grams.
• Keema - 250 grams.
• Hung curd - 1 tablespoons.
• Garam masalas-for taste - 1 tablespoons.
• Whole garam masalas - 5 grams.
• Onion - 50 grams.
• Refined flour - 250 grams.
Method:
Heat oil, add whole garam masala, sliced onions and sauteacute; until they turn a golden brown.
Add the ginger-garlic paste. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.
Add the marinated keema to the oil and cook well.
Add the chopped ginger to the keema. Add the dry fruits.
For the Samosa
Add salt to refined flour along with oil to make a stiff dough.
Portion into small balls. Roll into pancakes.
Add the keema to pancake and shape (crescent shaped).
Fry till cooked.
For the Dip
Mix the hung curd, castor sugar, salt, cardamom powder, rose water and mix well.





Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group