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Keema Samosa

Crispy, flaky pastries filled with a savory blend of spices and ground meat, perfect for gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian, Pakistani
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1/2 cup water more if needed
For the Filling
  • 1 pound ground meat (chicken, lamb, or beef)
  • 1 onion, finely chopped
  • 2-3 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Oil for frying

Method
 

Preparation of Dough
  1. In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add water to form a soft, pliable dough.
  2. Once combined, cover with a damp cloth and let it rest for 15-20 minutes.
Cooking the Filling
  1. Heat oil in a pan over medium heat.
  2. Add cumin seeds and once they sputter, toss in the finely chopped onion. Sauté until golden brown.
  3. Add ginger-garlic paste and chopped green chilies, cooking for another minute before adding ground meat.
  4. Stir until the meat is cooked through.
Spice It Up
  1. Incorporate coriander powder, turmeric powder, and salt into the meat mix. Stir well until evenly distributed.
  2. Allow the filling to cool slightly before handling.
Rolling and Stuffing
  1. Divide the rested dough into small balls. Roll each ball into a thin oval shape.
  2. Cut the oval in half to create two semi-circles. Shape one semi-circle into a cone, sealing edges with a bit of water.
  3. Fill the cone with the keema mixture and seal the top by pinching the edges firmly.
Frying
  1. Heat oil in a deep frying pan over medium heat.
  2. Once hot, carefully place the stuffed samosas in the oil and fry until golden brown and crispy.
  3. Remove and drain on a paper towel.
Serving
  1. Enjoy your Best Keema Samosa Recipe with yogurt dipping sauce or chutney!

Notes

For a lighter version, use ground turkey or chicken. Let the meat mixture sit for a few minutes after cooking to meld flavors. Avoid overfilling samosas to prevent bursting during frying, and ensure oil is hot enough.