Keema Samosas
85% authentic · Indian
A savory variation of the classic samosa, featuring a rich and spiced minced meat (keema) filling, typically lamb or chicken, combined with aromatic spices.
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Ingredients
- All-purpose flour (Maida)2 cups
- Ghee or Oil1/4 cup
- Carom seeds (Ajwain)1/2 tsp
- Salt1 tsp
- Water1/2 cup (approx)
- Minced meat (lamb or chicken)1 cup
- Onion, finely chopped1 medium
- Ginger-garlic paste1 tbsp
- Green chilies, finely chopped1-2
- Cumin seeds1 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Turmeric powder1/4 tsp
- Red chili powder1/2 tsp
- Fresh cilantro, chopped2 tbsp
- Oil for cooking and deep fryingas needed
Steps
- 1
Prepare the dough as per the Classic Samosa recipe and let it rest.
- 2
For the keema filling: Heat 2 tbsp oil, add cumin seeds. Once they splutter, add chopped onion and sauté until golden. Add ginger-garlic paste and green chilies, sauté for a minute.
- 3
Add the minced meat and cook, breaking it up, until it's no longer pink and browned. Drain any excess fat.
- 4
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes. Stir in chopped cilantro. Let the filling cool completely.
- 5
Assemble the samosas by filling the dough cones with the keema mixture and sealing them with water, as described in the Classic Samosa recipe.
- 6
Deep fry the samosas in medium hot oil until golden brown and crisp. Drain on paper towels.
