Make 60 Mini Qeema Samosas Today 😍 Freeze & Enjoy All Ramadan Without Stress!
@homemade_addict2
🥩 Ingredients
For Filling:
Oil – 4 tbsp (60 ml / 55 g)
Beef or Chicken Mince – 1 kg
Ginger Garlic Paste – 2 tbsp (30 g)
Salt – 2 tsp (12 g)
Red Chili Powder – 2 tsp (10 g)
Coriander Powder – 2 tsp (12 g)
Cumin Powder – 1½ tsp (8 g)
Garam Masala – 1 tsp (5 g)
Black Pepper Powder – 1 tsp (5 g)
Crushed Coriander Seeds (optional) – 1 tsp (4 g)
Finely Chopped Onion – 200 g (about 1½ cups)
Fresh Coriander (chopped) – ½ cup (20 g)
Lemon Juice – 2 tbsp (30 ml)

For Assembling:
Ready-made mini samosa sheets – 60 sheets
Flour + Water Paste – 2 tbsp flour + 3 tbsp water (for sealing)

🔥 Method
Step 1: Cook the Mince
Heat oil in a large pan.
Add ginger garlic paste and sauté for 30 seconds.
Add mince and cook on high flame.
Keep stirring and cook until all water evaporates completely. (Very important for crispy samosas.)
Add salt and all dry spices.
Cook 3–4 more minutes until mixture is dry.
Step 2: Add Fresh Onion
Once mince is fully cooked and dry, add 200 g finely chopped onion.
Cook only for 2 minutes on medium flame. (Onion should stay slightly crunchy, not soft.)
Turn off flame.
Add fresh coriander and lemon juice.
Mix well and cool completely before filling.
🥟 Folding Instructions
Use 1 tablespoon filling per mini samosa.
Fold tightly using ready-made sheets.
Seal edges with flour paste.
Keep covered while folding to prevent sheets from drying.
❄️ How to Freeze
Arrange samosas on a tray in a single layer.
Do not overlap.
Freeze for 2–3 hours until firm.
Transfer to zip-lock freezer bags.
Label with date.
✔ Store up to 6–8 weeks ✔ Do NOT thaw before cooking
Credits @sooperfoodofficial