Name: Keema Samosa Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 tbsp cooking oil; 1 big yellow onion, chopped (divided); ½ tsp ginger, minced; ½ tsp garlic, minced; 360 g (12.7 oz) ground beef; ½ tsp salt; ¼ tsp red chili powder; ½ tsp crushed red pepper; ¾ tsp cumin seeds, crushed; ¾ tsp coriander seeds, crushed; 1 tbsp lemon juice; ½ tsp garam masala; ⅓ cup cilantro, chopped; 2 tbsp mint leaves, chopped (optional); 2 green chilies, chopped; 48 samosa wrappers (store-bought or homemade); ¼ cup all-purpose flour (for binding); ¼ cup water (for sealing paste); Cooking oil, enough for deep frying

The Keema Samosa Recipe is a delightful fusion of spicy minced meat filling wrapped in crisp, golden triangles of pastry. This beloved snack offers a perfect balance of rich flavors and textures, making it an irresistible treat whether served as an appetizer, party snack, or comforting evening bite. With fragrant spices and fresh herbs nestled inside each samosa, every bite is a savory celebration that brings a festive touch to your table.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. At the top left, there is a clear glass bowl filled with browned ground meat, with some green bits mixed in. To the right of the bowl is a neat stack of folded, pale yellow pastry sheets. Below the glass bowl, on the left side, there is a whole light brown onion with its dry skin still on. Next to the onion, on the right, is a small white bowl filled with white flour. At the bottom of the image, there is a transparent container packed with fresh green cilantro leaves. The photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to making this delicious Keema Samosa Recipe come alive. Each component plays its part, from the aromatic spices enhancing the keema filling to the crisp samosa wrappers providing the perfect crunch and color.

2 tbsp cooking oil: For sautéing the onions and spices, adding depth to the filling’s flavor.
1 big yellow onion (chopped): Adds sweetness and a tender bite that complements the meat.
1/2 tsp ginger (minced): Brings a fresh, zesty kick to the filling.
½ tsp garlic (minced): Infuses the mixture with a classic aromatic base.
360 g (12.7 oz) ground beef: The hearty, protein-rich star of the keema.
½ tsp salt: Enhances all the other flavors harmoniously.
¼ tsp red chili powder: Provides a warm, inviting heat.
½ tsp crushed red pepper: Adds a subtle fiery boost without overwhelming.
¾ tsp cumin seeds (crushed): Imparts an earthy, nutty essence to the filling.
¾ tsp coriander seeds (crushed): Lends a citrusy brightness that lifts the meat.
1 tbsp lemon juice: Brightens flavors and balances richness.
½ tsp garam masala: Warms the palate with a blend of fragrant Indian spices.
⅓ cup cilantro (chopped): Adds fresh, herbal notes to the filling.
2 tbsp mint (optional): Offers a cooling contrast and vibrant green color.
2 green chilies (chopped): Infuse the mixture with lively heat and crunch.
48 samosa wrappers: Thin, pliable sheets essential for wrapping your samosas to perfection.
¼ cup all-purpose flour (for binding): Used to make a sealing paste that keeps your samosas perfectly sealed while frying.
Cooking oil (for deep frying): Needed to achieve that irresistible crisp and golden finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Keema Samosa Recipe

Step 1: Prepare the Aromatic Base

Start by heating the cooking oil in a pot over medium heat. Sauté half of the chopped yellow onions until they turn soft and translucent. This step creates a sweet foundation. Next, stir in the minced ginger and garlic, cooking just until their raw, sharp aroma mellows into a warm fragrance.

Step 2: Cook the Ground Beef with Spices

Add the ground beef to your pot and stir continuously as it changes from pink to brown. This process ensures even cooking and a tender texture. Once browned, season with salt, red chili powder, crushed red pepper, crushed cumin, and coriander seeds, mixing thoroughly to coat the meat with vibrant spices.

Step 3: Simmer and Develop Flavors

Add 2 tablespoons of water, reduce the heat to low-medium, and cover the pot. Let the beef gently simmer for 10 to 15 minutes, allowing the spices to infuse deeply and the meat to tenderize beautifully.

Step 4: Evaporate Excess Moisture and Add Citrus

Remove the lid and increase the heat to high to evaporate any remaining water. This step intensifies the filling’s flavor and slightly roasts the beef for a richer taste. Stir in the lemon juice, giving the filling a lively zing that cuts through the richness perfectly.

Step 5: Stir in Final Flavor Boosters and Cool

Sprinkle garam masala over the mixture for a warm, complex aroma. Allow the filling to cool completely to prevent the wrappers from getting soggy. Once cool, add the remaining chopped onions, chopped cilantro, fresh mint, and green chilies, melding fresh, aromatic bursts with the hearty meat.

Step 6: Prepare the Sealing Paste

In a small bowl, whisk together the all-purpose flour and water until you get a thick, glue-like paste. This simple mixture is key to sealing your samosas tightly, locking in all the tasty filling during frying.

Step 7: Fold the Samosas

Take two samosa wrappers, placing one over the other for sturdiness. Fold the bottom right corner over the top edge to create a cone shape, then brush the edges with the flour paste to seal. Re-fold to form a pocket ready to be filled. This folding technique keeps the samosas intact and helps them hold their crispy shape.

Step 8: Fill and Shape the Samosas

Fill each pocket with about two tablespoons of the cooled keema mixture. Fold the wrapper tightly into a neat triangular shape, making sure all edges are securely sealed with the flour paste. This prevents oil from getting inside and keeps every bite perfectly crispy.

Step 9: Deep Fry Until Golden and Crisp

Heat plenty of oil in a deep pot to medium-high. Fry the samosas in a single layer to avoid overcrowding. Cook each until golden brown on all sides, turning as needed for even color. Remove the samosas and place them on a wire rack instead of paper towels to stay crisp longer.

Step 10: Serve Hot with Mint Chutney

Serve your keema samosas immediately, piping hot with a side of vibrant green mint chutney that complements the spices beautifully and adds a refreshing contrast.

How to Serve Keema Samosa Recipe

The image shows two side-by-side photos: on the left, a white round plate holds seven smooth, folded triangular pastries made of pale dough stacked evenly and arranged neatly on a white marbled surface; on the right, the same triangular pastries are deep frying in bubbling oil in a dark pan, turning golden brown with some darker spots visible on the crispy texture, the oil bubbles closely around each piece. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped cilantro or finely diced green chilies over your samosas just before serving for an extra pop of color and flavor. A light dusting of chaat masala can also add a tangy twist that pairs wonderfully with the savory filling.

Side Dishes

Keema samosas pair beautifully with cooling raita or a sweet tamarind chutney. Serving alongside a simple salad of sliced cucumbers, tomatoes, and onions gives a fresh and crisp contrast that balances the rich and spicy flavors of the samosas.

Creative Ways to Present

For a fun twist, arrange your samosas in a circular platter with different dips in small bowls at the center, inviting guests to mix and match flavors. Or, try topping the samosas with a drizzle of yogurt and a sprinkle of spices to create a samosa chaat-inspired appetizer that’s both colorful and delicious.

Make Ahead and Storage

Storing Leftovers

If you have any leftover keema samosas, store them in an airtight container in the refrigerator for up to two days. Keeping them sealed prevents moisture from softening the crispy pastry shell.

Freezing

To freeze, arrange uncooked samosas in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. This way, you can fry them fresh whenever you want, enjoying that just-made crunch anytime.

Reheating

Reheat fried samosas in an oven preheated to 350°F (175°C) for about 10 minutes, turning halfway through. This method revives their crispiness far better than microwaving, which can make them soggy.

FAQs

Can I use other meats in this Keema Samosa Recipe?

Absolutely! While ground beef is traditional, you can substitute with ground lamb, chicken, or even turkey. Just adjust cooking times accordingly to ensure the meat is fully cooked.

Are samosa wrappers available in all grocery stores?

Many stores with an international or Indian section carry samosa or spring roll wrappers. If unavailable, spring roll pastry sheets can be a good substitute in a pinch.

Is it possible to bake these samosas instead of deep frying?

Yes, baking is a healthier alternative. Brush the samosas lightly with oil and bake at 375°F (190°C) for 20–25 minutes, flipping halfway until golden and crisp, although the texture might be slightly different.

How spicy is this Keema Samosa Recipe?

The recipe offers a moderate spice level, but you can easily adjust the heat by decreasing or increasing the amount of red chili powder and green chilies based on your preference.

Can I make the filling ahead of time?

Definitely! Preparing the keema filling a day ahead allows the flavors to deepen. Just store it in an airtight container in the fridge until you’re ready to assemble your samosas.

Final Thoughts

Making the Keema Samosa Recipe is like crafting little pockets of joy that bring people together around the table. The combination of tender spiced meat and crispy pastry wraps never fails to impress. I wholeheartedly encourage you to try this recipe, share it with friends or family, and watch how these savory treats brighten up your gatherings and snack times alike.