Description
Keema Samosas are crispy, deep-fried pastries filled with a spicy and flavorful ground meat mixture. This recipe combines finely diced onions, ginger garlic paste, green chillies, and aromatic spices like turmeric, coriander, and garam masala with ground beef or lamb. The samosas are assembled with thin samosa sheets, sealed with an all-purpose flour paste, and deep-fried to golden perfection, delivering a crunchy exterior and a savory, moist filling inside.
Ingredients
Scale
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
- 2 tbsp red onion, chopped
- 2 to 3 green chillies, chopped
- 1 tbsp lime juice
Samosa Assembly
- 12 to 15 samosa sheets
- 2 tbsp all-purpose flour (maida, plain or wheat)
- 2 to 3 tbsp water
- Oil for deep frying
Instructions
- Prepare the Filling: Heat 1 tablespoon oil in a pan over medium heat. Add the finely diced onion and sauté until translucent. Add 2 teaspoons ginger garlic paste and the chopped green chillies; cook for another minute until fragrant.
- Cook the Meat: Add 250 grams of ground meat (beef or lamb) to the pan. Stir and cook on medium heat until browned and no longer pink.
- Add Spices and Simmer: Stir in ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chilli powder, and 1 teaspoon garam masala to coat the meat well. Add ¼ cup water, season with salt to taste, and let the mixture simmer on low heat until the liquid evaporates and the filling thickens, about 10-15 minutes.
- Finish the Filling: Remove from heat and stir in ¼ cup chopped coriander leaves, 2 tablespoons chopped red onion, 2 to 3 chopped green chillies, and 1 tablespoon lime juice. Mix well and set aside to cool.
- Prepare the Dough Paste: In a small bowl, mix 2 tablespoons all-purpose flour with 2 to 3 tablespoons water to form a thick paste. This will be used as the glue to seal the samosas.
- Assemble the Samosas: Take one samosa sheet and fold it lengthwise to form a cone. Fill the cone with the prepared meat filling and seal the edges using the flour paste. Make sure each samosa is tightly sealed to prevent oil seepage during frying.
- Heat Oil for Frying: Heat enough oil in a deep frying pan over medium heat. The oil should be hot but not smoking for even cooking.
- Deep Fry the Samosas: Fry the samosas in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the hot keema samosas as a snack or appetizer with chutney or your favorite dipping sauce.
Notes
- Stuffed with a flavour-packed, spicy meat filling and deep-fried to crispy perfection, these Keema Samosas are sure to win your taste buds over.
- For extra crispiness, make sure the oil is at the right temperature before frying.
- You can substitute beef or lamb with ground chicken or turkey for a lighter version.
- Adjust green chillies according to your spice preference.
- Samosa sheets can be homemade or store-bought; ensure they are fresh and not dried out.
Nutrition
- Serving Size: 1 samosa
- Calories: 107.53 kcal
- Sugar: 1.28 g
- Sodium: 136.98 mg
- Fat: 6.11 g
- Saturated Fat: 1.64 g
- Unsaturated Fat: 4.22 g
- Trans Fat: 0 g
- Carbohydrates: 9.6 g
- Fiber: 0.79 g
- Protein: 4.23 g
- Cholesterol: 11.95 mg
