Make this ultimate Punjabi snack from scratch. Dough pockets stuffed with keema masala mixture, fried golden and served with a refreshing hung curd dip

Ingredients of Keema Samosa With Yogurt Dip

  • 50 Gram Onion
  • 5 Gram Whole garam masalas
  • 250 Gram Keema
  • 1 Tbsp Hung curd
  • 10 Gram Ginger-garlic paste
  • 250 Gram Refined flour
  • 1 Tbsp Garam masala
  • 4-5 Gram Ginger, chopped
  • 15-20 Gram Dry Fruits

How to Make Keema Samosa with Yogurt Dip

  • 1.Marinate the keema with ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd. Mix well and keep aside for 20 minutes.
  • 2.Heat the oil, add the whole garam masala, sliced onions and sauté until they turn a golden brown.
  • 3.Add the marinated keema to the oil and cook well. Add the chopped ginger to the keema. Add the dry fruits.
  • For the samosa:
  • 1.Add salt to refined flour along with oil to make a stiff dough.
  • 2.Portion into small balls. Roll into pancakes. Add the keema to pancake and shape (crescent shaped).
  • 3.Fry till cooked.
  • For the dip:
  • 1.Mix the hung curd, castor sugar, salt, cardamom powder, rose water and mix well.