How To Make Keema Samosa
A classic recipe keema samosa made in the comfort of your own home. This homemade snack is perfect for Ramadan and tea parties.
This delicious recipe for Keema Samosa is the perfect handheld snack.you can also try our this recipe chicken boti
Table of Contents
Keema Samosa Recipe
- 250 grams ground meat lamb or mutton or beef
- ¼ cup water
- 1 tbsp ginger garlic paste
- ½ tbsp coriander roasted and grounded
- ½ tbsp cumin roasted and grounded
- ½ tbso red chilli powder or more to taste
- ½ teasp Garam Masala Powder
- ¼ teasp turmeric powder
- ¾ teasp salt or taste
- 1 cup chopped onion easure after squeezing excess onion water.
- ¾ cup green onion finely chopped
- ¼ cup green coriander chopped
- 2 tbsp mint leaves chopped
- 1 teasp chat masala or as per taste
- 1 tbsp lemon juice
- 2-3 tbsp green chillies finely chopped
- 12,14 samosa patti or spring roll wraps, see notes
- 2 tbsp heat flour mixed in little water to make paste.
- oil to fry
- In a pot, take mince, water and ingredients mentioned under spices list. Cook for 15 -20 minutes on medium heat or until water dries. Remove from heat.
- Immediately mix all remaining ingredients of somasa filling in the hot mince.
- Fill and fold the samosa with prepared filling and seal the ends with wheat flour and water paste
- Fry samosa in small batches on medium heat for 3 minutes until crispy.
- Remove to a paper towel to absorbs excess oil. Serve hot.
- Ground meat: Use any ground meat with 20% fat like lamb, beef, or chicken.
- Spices: Just dry roast cumin seeds and coriander seeds on medium heat for 1 minute and grind them. You can always do it in large quantities and use it in all keema recipes.
- Onion: Make sure to chop your onion in the food processor and squeeze the onion water and discard. Measure onions after squeezing the water.
- Herbs: You can switch one herb for other. Chives or green garlic would taste great too.
- Chat masala: This ingredient is optional and helps give the recipe chat patta flavor.
- Chilies: The onions make the mince have a sweeter tinge. The chilies balance it. The samosa is moderately spiced with all those chilies as onions and herbs add a lot of bulk.
- Samosa patti or spring roll wraps: You can easily find samosa patti or spring roll wrappers in Indian stores or Chinese stores or even online. If you have filo pastry in hand, you can use that too. Cut spring roll wrapper to half to make rectangular samosa strips.
- Wheat flour: Usually wheat flour and water paste is used to glue the samosa sheets together. You can use plain flour or cornflour too.
- Oil: Any neutral oil can be used for frying.
- Un-cooked samosas can be stored in the fridge for 24 -30 hours.
- Or freeze for 2 months. Freeze separately in a tray then transfer to a freezer bag.
- Leftover fried samosas can be stored in a paper bag on the counter for 6-8 hours in a cool place. Reheat in an oven or deep fry again.
- Preheat-oven at 350 F. Sprays the samosa with oil on both sides. Then place samosa on a baking tray lined with butter paper. Bake in the preheated oven for 15-20 minutes until crispy and has golden marks. Flip the samosa to the other side after 10 minutes for equal cooking.
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