Authentic keema samosa recipe that will give you the same flavor that you eat on street food of Pakistan and India. You can prepare the stuffing with lamb and beef mince to wrap in a samosa patti. Fold in a form of triangular samosa and deep fry to get golden brown color. These mini, bite-size samosas will give you the best flavor and crispiness to serve as a snack or appetizer.
Check out 3 easy ways to make extremely crispy pakoras with onion and potatoes.
Keema is a form of ground meat (mince) that can be prepared with beef, lamb, and mutton. It will be used as stuffing to prepare samosa. Patti or bread sheet/pastry is used to wrap keema stuffing in a form of triangular samosa to deep fry it in a golden-brown color.
If you are using lamb stuffing then it will call lamb samosa. In the same way, with beef stuffing, call it beef samosa. Locally we call it keema samosa or simply the meat samosa.
It's a deep-fried triangular savory snack that can be served as an appetizer or starter. Crispy from the outside, tender and juicy from inside.
In some middle eastern and African countries, samosa is famous as Sambusa. The only difference is that the Sambusa is not served with sauce while samosa can be served with different sauces and chutney. In Indian and Pakistan, it’s been served with green chutney that makes the taste so special.
Why I Love This Recipe
People are crazy to have hot and crispy samosa with mint cilantro green chutney. The crispy wrapping and tender stuffing make it super delicious. It would not be wrong if I say, it's one of the most popular recipe of Ramadan iftar! I personally make it in bulk to store it for later use. It can also be served with tea, parties, lunch, and dinner as appetizers.
It’s a traditional handheld Pakistani and Indian snack that people love to eat on street food as well. Here is a simple recipe for you that you can easily make at home. After making this, I am sure you will not look for keema samosa near me (just kidding 😊).
To be very honest, I am a true samosa lover and love to prepare different styles of samosas by making variations in the stuffing. My finger-style Indian samosa is my signature that I love to make again and again to share with my family and friends.
Keema (lamb/beef mince) for Stuffing
As I am making keema samosa so use lamb mince. Beef or mutton mince can also be used. If you like chicken then use the same recipe of keema with chicken.
Samosa Patti for Wrapping
A good quality samosa patti sheet is needed to make presentable and crispy samosa. To save time, I used ready-made samosa sheet but you can also make it at home. If you don’t have samosa patti then use a spring roll sheet or wonton wrappers as per your convenience.
It’s needed to seal the edges of the samosa so it can fry properly.
Herbs & Spices
To make a tasty keema stuffing fry it with onion and ginger-garlic. Seasoned the meat with coriander, turmeric, cumin, mango, red chili powder. Sprinkle salt and garam masala powder. Also, add freshly chopped onion and green coriander after tendering the meat. It will add a nice flavor to the stuffing.
Oil for Deep Frying
Premium quality oil is needed to fry tasty and crispy samosas. I personally use vegetables, canola, or sunflower oil as it gives the best frying result and is healthy to eat.
If you are craving food street samosa then try this keema samosa recipe. It will give you the best flavor and nearly match with street-style samosa. Make it in bulk and freeze it for later use. Best snack for party menu!
How to Make Step by Step
Let's start with preparing keema stuffing, In a preheated pan, pour oil and let it heat for a few seconds then add chopped onion. Add grated ginger garlic and sliced green chilies. Saute for a few minutes on medium heat until the onion shows light golden color.
Next to add lamb mince (keema) and cook on high heat. Thoroughly stir to fry the mince until it started to change the color. If mince releases water then let it dry on high heat.
Now add spices (Coriander Powder, Cumin Powder, Turmeric Powder, Mango Powder, Salt, Red Chili Powder, Garam Masala Powder). Stir quickly to get rid of spice's rawness.
Now add water and mix well. Cook and cover for about 30 minutes on medium heat to tender the meat.
After 30 minutes, add chopped onion and freshly chopped green coriander. Give it a good mix on high heat. Cool it down as the keema stuffing is ready.
Prepare Flour Paste
Simply take wheat flour or all purpose flour and make a thick paste with water to seal the edges of samosa. It will help you to fry perfect samosa without breaking in oil.
If you are a beginner then samosa folding seems like a difficult task. When I was learning, it was crucial to me but now I think it's an easy and fun part of making samosa. If you are trying first time then I recommend you to watch the video as it will help you to quickly understand the steps to fold a perfect samosa. In the video, I have shared two ways to fold samosa so you can adopt method as per your convenience. (Samosa Making: 01:17 - 02:01)
Frying is the most important step to present crispy samosas. Carefully monitor the smoke point of oil before frying.
As a best practice, pour oil in a deep wok or frying pan so the samosa can easily immerse in oil while frying. Preheat the oil to maintain temperature. You can initially fry on high heat then turn the heat to medium so the samosa can fry from inside and get crispy layers with golden brown color. Fry in batches, don't overcrowd the samosa while frying.
When taking out samosa from oil then make sure the oil is fully drained. Keep the samosa on absorbent paper or wire so it can release the oil and heat. Don't cover right after frying otherwise it will get soggy.
Don't forget to check out the detailed Recipe card or watch the video!
Happy cooking and happy eating!!
- Make sure to use the thin sheet of samosa patti to fry crispy samosa. If the samosa patti is thick then it will absorb oil and will get soggy.
- If samosa patti is torn or brittle then avoid to use it as it may break while frying. As a best practice, use the fresh samosa patti and cover it with cotton cloth while using.
- Keema stuffing need to be perfectly cooked. It should not be watery or moist enough to wrap in sheet. Otherwise, it will release oil and samosa sheet will become wet.
- For best result and taste, fry samosa in sunflower, canola or vegetable oil.
- Always fry samosa on medium temperature in preheated oil.
- Fry samosa in batches to avoid over crowding in oil.
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Try it!! And Join Us
Give it a try to this crispy 'Keema Samosa Recipe'. You can easily make it at home to serve as a snack. Share with your friends and family and I am sure they are gonna love it. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
SEE ALSO: Easy Tips To Deep Fry
Samosa platter is enough to serve with a different flavor of chutney. People from South Asia love to have it with green chutney. If you like you can sprinkle chaat masala over samosa as it will enhance the flavor. Serve with chai and coffee.
Store & Freeze (without clutter/sticking)
As a best practice, I always make samosa in bulk and store it for later use. It’s simple and easy! Just take out from the freezer, defrost, and deep fry.
Method 1: To store the samosa in bulk, you can line up samosa on a tray or sheet. Keep the sheet in the freezer for an hour. Take out and place the frozen samosa in a ziplock bag or airtight container. The frozen samosa will not stick together and you can easily take it out when you need it to fry.
Method 2: Another method to store samosa is to sprinkle all purpose flour (maida) on an airtight container. Line up the first layer of samosa then again sprinkle flour over the samosa and make the 2nd layer. You can repeat the same if you have more. Now place it in the freezer for an hour to get it hard. Now take out and shuffle the frozen samosas. In this way, the samosa will not clutter or stick together.
Homemade Frozen Samosa Life: 1 Month (without preservatives)
You can also store the fried samosa in the refrigerator for 5 days. You can refry for 30 seconds at medium temperature to make it crispy.
Frequently Asked Questions
How to Make Samosa in Airfryer?
Preheat the air fryer at 200°C or 392°F for 5 to 10 minutes. Spray oil on samosa and air fryer basket. Arrange the keema samosa in airfryer. Make sure to don’t overcrowd. Place samosas according to air fryer size. Close the basket and cook for about 10 minutes. Flip the samosa and then cook for 10 minutes until it gets golden brown color.
Why does Samosa Patti break?
There are multiple reasons to break the patti. If it is old then it will easily break. If it’s torn or brittle then it will break. Overfilling may cause the samosa patti to break.
How to Bake Samosa?
If it's frozen then defrost first otherwise you can directly spray the oil on samosa and baking dish. Preheat oven to 200°C. Bake for 20 minutes.
How to Make Samosa Patti at Home?
You can easily make samosa patti at home by adding all purpose flour, salt, and oil in a bowl. Gradually add little water to form a semi-soft dough. Rest the dough for 30 minutes and then distribute it in equal size portions. Roll the dough and apply oil and keep the other rolled sheet over each other to form a stack. Now roll all the sheets together to form a big size roti. Slightly toast on a preheated skillet (Tawa) from both sides. Cut the edges to form a patti and gently remove the sheets to make a samosa.
Calories in Keema Samosa
Lamb samosa contains 130 calories with 1 Tsp of stuffing after frying.
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Keema Samosa Recipe
- 150 g Lamb Mince
- 1 tbsp Oil
- 1 tbsp Onion Chopped
- 1 tsp Garlic Grated
- 1 tsp Ginger Grated
- 1 tsp Green Chilies Sliced
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- ⅓ tsp Mango Powder
- 1 tsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala Powder
- ½ cup Water
- 1 tbsp Onion Chopped
- 1 tbsp Freshly Coriander Chopped
- 1 tbsp Wheat Flour
- 2 tbsp Water
- 20 sheets Samosa Patti ready made
- Oil For Deep Frying
- Preparation of Keema Stuffing
- In a pan, pour oil and let it heat for few seconds.
- Add chopped onion and saute for few minutes.
- Add grated ginger garlic and sliced green chilies. Cook on medium heat until the onion shows light golden color.
- Add lamb mince (keema) and cook on high heat. Continuously stir to fry the mince until it started to change the color. If mince release water then let it dry on high heat.
- Now add spices (Coriander Powder, Cumin Powder, Turmeric Powder, Mango Powder, Salt, Red Chili Powder, Garam Masala Powder). Stir quickly to get rid with spices rawness.
- Now add water and mix well.
- Cook and cover for about 30 minutes on medium heat to tender the meat.
- After 30 minutes, add chopped onion and freshly chopped green coriander. Give it a good mix on high heat. Cool it down as the keema stuffing is ready.
- Preparation of flour paste
- In a bowl, add flour with water. Mix well to make a thick paste.
- Samosa Making:
- Take samosa patti and fold it in a form of half triangle from start. Place the stuffing and point the finger on the triangular area of patti and give it nice triangular fold. Seal the edges with flour mixture to give it a secure wrap.
- Prepare all samosas and deep fry on medium heat in a premium quality sunflower, canola or vegetable oil.
- Thin sheet or samosa Patti makes better crisp after frying. If the sheet is thick then it will absorb much oil and will get soggy in no time.
- If you are making Patti at home then roll thin sheets.
- Don't use old Patti as it may break while frying and making samosa.
- Always cover the sheets with a damp cloth so it will remain soft to make a perfect wrap.
- Keema stuffing needs to be perfectly cooked. It should not be watery or moist enough to wrap in a sheet. Otherwise, it will release oil, and samosa sheet will become wet.
For best results and taste, fry samosa in sunflower, canola, or vegetable oil.
- Monitor the oil temperature while frying samosa.
- When taking out from oil, make sure to drain oil otherwise the samosa will absorb oil and become soggy also giving a heavy feeling after eating.