250 g minced meat
2 tbsp oil
2 medium onion, chopped
3 haramircha, chopped, or according to taste
1/2 tsp black pepper powder
1 flat tsp salt, or to taste
2 tomatoes, puréed
2 carrots, grated, optional
1/4 tsp garam masala
2 tbsp chopped coriander leaves
20 strips of samosa patti or phyllodough
2 tbsp oil
2 medium onion, chopped
3 haramircha, chopped, or according to taste
1/2 tsp black pepper powder
1 flat tsp salt, or to taste
2 tomatoes, puréed
2 carrots, grated, optional
1/4 tsp garam masala
2 tbsp chopped coriander leaves
20 strips of samosa patti or phyllodough
Method:
Heat oil in a pan, add the meat, stir. Once the color changes, add the salt, onion, green chilli, black pepper. Stir. Turn the heat to low, allowing the meat to cook. Add the tomato puree and carrots. Once done, roughly 20 minutes later, when the qeema has thoroughly dried. Turn off the flame, add the garam masala and coriander leaves. Leave aside to cool.
Preheat oven to 180 degree Celsius
Once the mixture has cooled, lay out the samosa patti and spoon out 2 tbsp of the mixture on one end, fold till the end, making sure the mix doesn't spill out.
Place on greased baking dish, 1/2 inch apart. Brush with oil and put in the oven for 20 minutes or till evenly goldened. Serve with imli chutney or plain ketchup.
Heat oil in a pan, add the meat, stir. Once the color changes, add the salt, onion, green chilli, black pepper. Stir. Turn the heat to low, allowing the meat to cook. Add the tomato puree and carrots. Once done, roughly 20 minutes later, when the qeema has thoroughly dried. Turn off the flame, add the garam masala and coriander leaves. Leave aside to cool.
Preheat oven to 180 degree Celsius
Once the mixture has cooled, lay out the samosa patti and spoon out 2 tbsp of the mixture on one end, fold till the end, making sure the mix doesn't spill out.
Place on greased baking dish, 1/2 inch apart. Brush with oil and put in the oven for 20 minutes or till evenly goldened. Serve with imli chutney or plain ketchup.
