Print

Keema Samosa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

Keema Samosa is a flavorful Indian snack featuring spiced ground beef encased in crispy, deep-fried pastry. This recipe combines aromatic spices, fresh herbs, and tender meat to create a savory filling wrapped in thin samosa wrappers, fried to golden perfection. Perfect for parties or as a delicious appetizer served with mint chutney.

Ingredients

Filling

  • 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

Samosa Wrapping

  • 48 samosa wrappers (store-bought or homemade)
  • ¼ cup all-purpose flour (for binding)
  • ¼ cup water (for sealing paste)

For Frying

  • Cooking oil, enough for deep frying

Instructions

  1. Sauté Aromatics: Heat 2 tbsp cooking oil in a pot over medium heat. Add half of the chopped onions and sauté until translucent. Add minced ginger and garlic and cook until their raw aroma disappears, about 1-2 minutes.
  2. Cook Beef: Add ground beef to the pot and cook while stirring, until the meat changes color evenly and starts browning.
  3. Season Meat: Stir in salt, red chili powder, crushed red pepper, crushed cumin seeds, and crushed coriander seeds. Mix the spices thoroughly with the beef.
  4. Simmer: Add 2 tablespoons of water, reduce heat to low-medium, cover the pot, and let the beef cook for 10 to 15 minutes until tender and flavors meld.
  5. Reduce and Roast: Remove the lid and increase heat to high. Cook uncovered until any remaining water evaporates. Add lemon juice and mix well. Roast the beef on high heat for 3–4 minutes to intensify flavor, then turn off the heat.
  6. Add Final Ingredients: Sprinkle garam masala over the filling and let it cool completely. Once cooled, stir in the remaining chopped onions, cilantro, chopped mint (if using), and green chilies.
  7. Prepare Sealing Paste: In a small bowl, combine ¼ cup water with ¼ cup all-purpose flour to make a thick paste for sealing the samosa edges.
  8. Fold Samosa: Take two samosa wrappers stacked together. Fold the bottom right corner over the top edge to form a pocket. Brush the flour paste along the edges to seal. Fill the pocket with about 2 tablespoons of the keema mixture and continue folding tightly into a triangular shape. Make sure to seal all edges well to prevent oil from seeping in.
  9. Deep Fry: Heat cooking oil in a deep pot over medium-high heat. Once hot, fry samosas in a single layer until golden brown on all sides, about 3-5 minutes per batch. Remove using a slotted spoon and drain on a wire rack to keep them crisp.
  10. Serve: Serve the hot keema samosas with fresh green mint chutney or your favorite dipping sauce.

Notes

  • You can use store-bought samosa wrappers or make your own pastry for an authentic touch.
  • Adjust chili and pepper quantities to suit your preferred spice level.
  • Cool the filling completely before stuffing to prevent the wrappers from tearing.
  • Use a wire rack instead of paper towels to keep samosas crispy after frying.
  • For a vegetarian alternative, substitute ground beef with spiced mashed potatoes or lentils.

Find it online: https://bitezly.com/keema-samosa-recipe/