Directions
Put oil in the pan, add ginger garlic paste, and stir it for a minute over medium flame.
Add mince in it, and stir fry the mince over medium flame until its water dries.
Add cumin seed, black pepper powder, salt, turmeric, red chili flakes, and garam masala powder to it.
Mix well and add 1/4 cup water and cover with a lid. Cook on low flame for 10 minutes.
Dry the moisture over a high flame and when the stuffing is completely dry remove it from the heat.
When the stuffing has completely cooled down, add onion, green chillis, and fresh coriander to the stuffing. Mix well and set aside.
Take a samosa sheet and fold it into a triangular shape to make a cone.
Fill the cone with stuffing then seal the edges of the samosa sheets with flour paste properly.
Make all samosas in this way. You can freeze keema samosa at this stage.
Pour oil into the wok and heat the oil over medium heat.
When the oil is medium hot add samosas one by one to it, make sure not to overcrowd the wok with samosas.
We have to fry the samosa on low to medium flame.
Turn and stir the samosa to evenly fry until golden brown.
Remove it from the oil and place it on absorbent paper to remove the excess oil.
Your crispy and crunchy keema samosa is ready.
