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