Keema samosas
are a delicious variation of the traditional samosas, filled with spiced minced meat. The aromatic blend of spices and tender meat wrapped in crispy pastry makes them a perfect snack for any occasion. Below is a step-by-step recipe to make mouthwatering keema samosas at home.
Ingredients:
For the pastry:
- 2 cups all-purpose flour
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon salt
- Water, as needed
- For the keema filling:
- 250g minced meat (beef, lamb, or chicken)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped coriander leaves
- Salt to taste
- Oil for frying
Instructions:
Prepare the dough for the samosa pastry:
In a mixing bowl, combine the all-purpose flour, ghee, carom seeds, and salt.
Gradually add water and knead the mixture into a stiff and smooth dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Make the keema filling:
In a pan, heat oil and add the chopped onions. Sauté until they turn translucent.
Add the ginger-garlic paste and green chili. Cook for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Stir in the minced meat and cook until it's browned and cooked through.
Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well and cook for a few more minutes.
Turn off the heat, add chopped coriander leaves, and let the keema filling cool down.
Shape and fill the samosas:
Divide the rested dough into small lemon-sized balls.
Roll each ball into a thin oval-shaped circle, approximately 5-6 inches in diameter.
Cut the circle in half to form two semicircles.
Take one semicircle, wet the straight edge with water, and fold it to form a cone shape.
Fill the cone with the prepared keema filling, leaving some space at the top to seal.
Apply water to the open edges and press to seal the samosa tightly.
Fry the samosas:
Heat oil in a deep frying pan over medium heat.
Carefully place the filled samosas into the hot oil, making sure not to overcrowd the pan.
Fry the samosas until they turn golden brown and crispy on all sides.
Remove them from the oil and drain excess oil by placing them on a paper towel.
Serve and enjoy:
Serve the hot and crispy keema samosas with mint chutney, tamarind chutney, or your favorite dip.
Enjoy these delectable treats as an appetizer, snack, or even as part of a meal.
Note: You can also bake the samosas instead of frying them for a healthier version. To do so, preheat your oven to 375°F (190°C), brush the samosas with oil, and bake them for 20-25 minutes or until they become golden brown.
