Sometimes, the easiest recipes are the best recipes. I learned this one from Ayesha over at Honeyanddates.com. My kids love it, and prefer this samosa over any other now!
Any type of Malaysian style paratha’s work for this recipe. I usually get Swad or Dawn brands. Make the filling to your liking. I’ve added my recipe below.
Allow keema to cool before making samosa’s.
Malaysian paratha’s must be kept frozen until ready to cook. The key to this samosa is figuring out the temperature the paratha should be when making the samosa.
Make sure the paratha is just slightly thawed, just enough to make it pliable so when you bend it, it doesn’t break. If you let it thaw too much, it will get too sticky to work with. So be careful.
- 1 1/2 lb chicken or beef keema (ground)
- 2 onions
- 2 medium tomatoes
- 1/2 cup yogurt
- salt to taste
- 1 tsp chili powder
- 1/2 tsp coriander powder
- 1 tbsp turmeric powder
- 2 tbsp ginger & garlic paste
- 1 tsp cumin powder
- 2 cups frozen peas
- Slice onions thinly and sauté in oil until light golden
- Add in chopped tomatoes, cumin, and ginger garlic paste. Sauté well on medium heat until tomatoes get soft.
- Add keema, rest of spices and the yogurt. Cook for about 10 minutes, or until the keema is no longer pink. Keep separating the keema because you don’t want chunky keema filling.
- Add the peas. Cover and cook for an additional 10-15 minutes. Top off with chopped cilantro.
- Cool the keema
- Thaw the paratha’s at room temperature for about 10 minutes. Make sure they are still frozen, but pliable
- Cut the paratha in half, fill half of the paratha with the filling and fold over the other side. Pinch it closed with your fingers
- You can freeze these for up to 2 months
- To cook, bake at 375 degrees for 15-18 minutes. They should be a light golden brown color on the outside.
- Serve warm with chutney!