Description
Keema Samosas are a delicious Indian snack featuring a flavorful, spicy minced meat filling encased in crispy, deep-fried samosa pastry sheets. Made with ground beef or lamb, aromatic spices, and fresh herbs, these samosas offer a perfect balance of heat and zest, making them an irresistible treat for any occasion.
Ingredients
Scale
For the Keema Filling
- 1 tbsp cooking oil (sunflower oil)
- 1 medium onion, diced finely
- 2 tsp ginger garlic paste
- 3 to 5 green chillies, chopped finely
- 250 grams ground meat (beef or lamb)
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- ¼ cup water
- Salt to taste
- ¼ cup chopped coriander leaves
For Garnish
- 2 tbsp red onion, chopped
- 2 to 3 green chillies, chopped
- 1 tbsp lime juice
For Assembling and Frying
- 12 to 15 samosa sheets
- 2 tbsp all-purpose flour (maida, plain or wheat)
- 2 to 3 tbsp water
- Oil to deep fry
Instructions
- Prepare the Keema Filling: Heat 1 tablespoon of sunflower oil in a pan over medium heat. Add the finely diced onion and sauté until translucent. Stir in the ginger garlic paste and chopped green chillies, cooking until fragrant. Add the ground meat and cook until browned thoroughly, breaking up any clumps.
- Add Spices and Simmer: Sprinkle turmeric powder, coriander powder, red chilli powder, garam masala, and salt to the meat mixture. Stir well to combine. Pour in ¼ cup water and let the filling simmer on low heat until the water evaporates and the meat is fully cooked and flavorful.
- Finish the Filling: Remove the pan from heat and stir in the chopped coriander leaves. Allow the filling to cool down to room temperature before assembling the samosas.
- Prepare the Samosa Wrappers: In a small bowl, mix 2 tablespoons of all-purpose flour with 2 to 3 tablespoons of water to make a thick paste; this will serve as glue for sealing the samosas.
- Assemble the Samosas: Take one samosa sheet and cut it to the desired size if necessary. Fold it into a cone shape and fill the cone with a spoonful of the cooled keema filling. Seal the edges with the flour paste, pressing firmly to ensure they are tightly closed. Repeat the process for all sheets and filling.
- Heat Oil for Frying: Pour enough oil into a deep frying pan or wok to submerge the samosas. Heat the oil to medium-high temperature, around 350°F (175°C).
- Deep Fry the Samosas: Carefully drop a few samosas into the hot oil, being careful not to overcrowd the pan. Fry them until golden brown and crispy, turning occasionally for even coloring. This usually takes about 3 to 5 minutes per batch.
- Drain and Serve: Remove the samosas with a slotted spoon and place them on paper towels to drain excess oil. Garnish with chopped red onion, additional green chillies, and a squeeze of lime juice before serving for added flavor.
Notes
- For a vegetarian alternative, replace ground meat with spiced mashed potatoes or mixed vegetables.
- Ensure the filling is completely cooled before assembling samosas to avoid soggy wrappers.
- You can bake the samosas at 375°F (190°C) for 20-25 minutes as a healthier alternative to deep frying.
- To keep samosas crispy, serve immediately after frying.
- Samosa sheets are available frozen or refrigerated; thaw before use.
Nutrition
- Serving Size: 1 samosa
- Calories: 108 kcal
- Sugar: 1.3 g
- Sodium: 137 mg
- Fat: 6.1 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.6 g
- Fiber: 0.8 g
- Protein: 4.2 g
- Cholesterol: 12 mg
