Street Style Qeema Samosa | Make & Freeze Recipe By Food Fusion (Ramzan Special)

Make and Freeze Street Style Qeema Samosa recipe for you. This Monsalwa Samosa Patti makes your samosas extra crisp without any bubbles. #Monsalwa #FoodFusion #HappyCookingToYou #FoodFusion Written recipe: https://bit.ly/3uCYVkh Ingredients: -Beef qeema (Mince) 350g (with 20 % fat) -Lal mirch (Red chilli) crushed 1 tbs -Sabut dhania (Coriander seeds) roasted & crushed 1 tbs -Zeera (Cumin seeds) 1 tbs -Haldi powder (Turmeric powder) ½ tsp -Namak (Salt) ½ tbs or to taste -Garam masala powder ½ tbs -Lehsan (Garlic) crushed 1 tbs -Hari mirch (Green chilli) crushed 1 tbs -Hara dhania (Fresh coriander) chopped 2-3 tbs -Podina (Mint leaves) chopped 1 tbs -Pyaz (Onion) chopped 2 Cups -Hara dhania (Fresh coriander) chopped 2 tbs -Podina (Mint leaves) chopped 1 tbs -Hari mirch (Green chilli) chopped 1 tbs -Maida (All-purpose flour) 3 tbs -Water 3-4 tbs or as required -Mon Salwa Samosa leaves 400g -Cooking oil for frying Directions: -In a frying pan,add beef mince,red chilli crushed,coriander seeds,cumin seeds,turmeric powder,salt, garam masala powder,garlic,green chilli,mix well & cook on low flame for 2-3 minutes. -Add fresh coriander and mint leaves,mix well & cook on medium flame for 7-8 minutes. -Let it cool. -In a bowl,add cooked mince mixture,onion,fresh coriander,mint leaves & green chilli,mix well & set aside. -In a small bowl,add all-purpose flour,water & mix well.Flour slurry is ready! -Take samosa leave and make pocket,add mince filling in the center (1 tbs) and roll into the shape of samosa and seal corners with all-purpose flour slurry. -Similarly make other samosas (makes 40-45 mini samosa). -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. Bake: -Brush mini samosa with oil & bake in preheated oven at 200C 20-25 minutes (flip in between once after 15 minutes). Air Fry: -Brush mini samosa with oil & air fry in preheated air at 200C fry for 10-12 minutes (flip in between once after 5 minutes). -Serve with chutney.