Keema Samosa with Yoghurt Dip

The keema Samosa with Yogurt Dip is a delicious Punjabi snack that you can make from scratch. These dough pockets are stuffed full of keema mixture, fried golden and then served alongside a refreshing hung curd dip for dipping into! You’re free to use other sauces or salts according to preference- it’s all about finding your favourite way to enjoy this ultimate Punjab dish!

Ingredients

• 50 g Onion
• 1 tsp Hung curd         
• 10 g Ginger-garlic powder/paste
• 5 g chopped ginger
• 5 g garam masalas
• 250 g Refined flour
• 250 g Keema
• 1 tsp Garam masala
• 10-15 g Dry Fruits

Method

First, simply mix ground beef seasonings such as ginger-garlic paste (ginger), red chilli powder or cayenne pepper; salt turmeric, Coriander Powder & Curd.) Then keep them aside until needed – we’ll be needing them soon enough!. Next, heat some cooking oil, add the marinated meat, and cook well. 

Add chopped ginger and dry fruits as well.

For Samosa

For the samosa, add salt to refined flour along with oil. Knead dough into small balls and roll out into pancakes- these will be used for frying later on! To prepare them just before serving time or when guests arrive at your gate steps, take one piece of keema (crescent-shaped), then top it off by adding some fresh vegetables like tomato sauce(or tomato saag), onions & peppers. Finally, put it in the oven once golden browned on both sides.

For the dip 

For this dip, mix the curd with sugar and salt until it is well combined. Then add cardamom powder for an extra exciting twist! Finally, stir in some rose water before serving so that your guests can enjoy its refreshing taste as well.