Keema Samosa — Lahori Street Style

Ingredients

• 2 cups meda (all-purpose flour) (For the pastry — sifted)
• 4 tbsp ghee or vanaspati (clarified butter or shortening) (Rubbed into the flour for flaky pastry — cold ghee works best)
• 1/2 tsp namak (salt) (For the pastry dough)
• 1/2 cup pani (water) (Cold water for the pastry — add gradually)
• 400 g qeema (beef mince) (Medium fat content — not too lean or the filling tastes dry)
• 1/2 cup matar (green peas) (Fresh or frozen — adds colour, sweetness and texture to the filling)
• 1 large pyaz (onion) (Finely chopped and sautéed before adding mince)
• 1 tbsp adrak lehsan paste (ginger-garlic paste) (Fresh paste)
• 1 tsp lal mirch (red chilli powder) (Lahori keema samosa is generously spiced)
• 1/2 tsp garam masala (Added at the end for fresh aroma)
• 1/2 tsp zeera (cumin seeds) (Added to the cooking oil)
• 3 tbsp hara dhania (fresh coriander) (Chopped and stirred into the cooled filling)
• 3 pieces hari mirch (green chilli) (Finely chopped and added to filling)
• 1.25 tsp namak for filling (salt) (To taste for the mince filling)
• for deep frying tel (oil) (Enough to deep fry — medium heat is key for flaky pastry)

Instructions

1. MAKE THE PASTRY DOUGH: Combine sifted flour, salt and cold ghee in a bowl. Rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs — like making shortcrust pastry. Gradually add cold water, mixing with a fork, until the dough just comes together. It should be firm, not soft. Knead briefly, cover and rest for 30 minutes.
2. COOK THE KEEMA FILLING: Heat 2 tbsp oil in a karahi. Add cumin seeds. When they splutter, add onions and cook until golden (8-10 minutes). Add ginger-garlic paste and cook 2 minutes. Add mince and stir to break up clumps. Cook until browned. Add red chilli, salt and 1/4 cup water. Cover and cook for 10 minutes. Uncover and dry out completely.
3. ADD PEAS AND FINISH FILLING: Add peas to the dry mince and cook for 5 minutes. Add garam masala. The filling should be completely dry with no visible liquid. Let cool completely. HINT: A warm filling makes the pastry go soft and samosas will not be crispy. Wait until completely cool.
4. ADD FRESH HERBS: Once completely cool, stir in fresh coriander and green chilli. Taste for salt. The filling should taste boldly spiced — it needs to stand up to the pastry.
5. SHAPE THE SAMOSAS: Roll dough into small balls and roll each into an oval. Cut in half. Take one half and form a cone shape, sealing the straight edge with water. Fill the cone 3/4 full with keema filling. Seal the open top by pressing the two layers of dough together firmly, dampening the edge with water. HINT: Triple-check the seal — any opening means the filling escapes in the oil.
6. DEEP FRY ON MEDIUM HEAT: Heat oil in a karahi to 160-170°C — medium, not high. Add samosas and fry for 8-10 minutes, turning occasionally, until deep golden and flaky. HINT: Medium-low temperature creates the flaky layers. High temperature browns outside while leaving pastry soft inside.