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Crispy Keema Samosa Recipe

Authentic Crispy Keema Samosas

These Authentic Crispy Keema Samosas feature a golden, flaky pastry shell filled with aromatic spiced minced meat. Perfectly fried until shatteringly crisp, these samosas are a beloved street food snack enjoyed with mint chutney or masala chai.
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Prep Time 30 minutes
Cook Time 25 minutes
Dough Resting Time 20 minutes
Total Time 55 minutes
Servings: 20 samosas
Course: Snack
Cuisine: Indian, Pakistani, South Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Keema Filling
  • 500 g minced meat lamb, beef, or chicken
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 onion finely chopped
  • 1 tbsp ginger garlic paste
  • 2 green chilies finely chopped (optional)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 100 g green peas optional
  • 2 tbsp fresh cilantro chopped
For the Samosa Dough
  • 2 cups all purpose flour
  • 2 tbsp vegetable oil or ghee
  • 1/2 tsp salt
  • 6 tbsp water cold, add gradually
Slurry for Sealing
  • 2 tbsp all purpose flour
  • 5 tbsp water mix to form paste
For Frying
  • vegetable oil for deep frying

Equipment

  • Deep Frying Pan
  • Mixing Bowl
  • Rolling Pin
  • Slotted Spoon

Method
 

  1. Heat oil in a pan and add cumin seeds. Once aromatic, sauté chopped onions until lightly golden.
  2. Add ginger garlic paste and green chilies. Cook briefly until fragrant.
  3. Add minced meat and cook while breaking it apart until browned and no longer pink.
  4. Stir in turmeric, red chili powder, coriander powder, salt and peas. Cook until the mixture is dry and well combined.
  5. Finish with garam masala and chopped cilantro. Allow the filling to cool completely.
  6. For the dough, combine flour, salt and oil in a bowl. Rub until crumbly then add water gradually to form a firm dough. Cover and rest for 20 minutes.
  7. Divide dough into small balls. Roll each into a thin circle and cut in half to form semicircles.
  8. Form each semicircle into a cone, seal the edge with flour slurry and fill with the cooled keema mixture.
  9. Seal the open edge with slurry to create a triangular samosa. Ensure all edges are tightly sealed.
  10. Heat oil to medium temperature and fry samosas in batches until golden brown and crisp.
  11. Remove using a slotted spoon and drain on paper towels. Serve hot with mint chutney or tamarind sauce.

Notes

Ensure the filling is completely cooled before stuffing the samosas to prevent bursting during frying. For extra crispiness, fry at medium heat and avoid overcrowding the pan. Samosas can also be frozen before frying and cooked directly from frozen.