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Keema samosa - Patti Samosa

Keema Samosa Pakistani Recipe (Patti Samosa)

Authentic keema samosa recipe will give you the same flavor you eat in Pakistan and India's street food. You can prepare keema for samosa stuffing with mutton, lamb, or beef mince to wrap in samosa Patti. Fold in a form of a 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.
5 from 3 votes
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Course: Appetizer, Snack
Cuisine: Indian, Middle Eastern, Pakistani
Keyword: keema samosa, lamb samosa
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Persons
Calories: 130kcal

Ingredients

  • 150 g Lamb Mince
  • 1 tablespoon Oil
  • 1 tablespoon Onion Chopped
  • 1 teaspoon Garlic Grated
  • 1 teaspoon Ginger Grated
  • 1 teaspoon Green Chilies Sliced
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Turmeric Powder
  • ⅓ teaspoon Mango Powder
  • 1 teaspoon Salt
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala Powder
  • ½ cup Water
  • 1 tablespoon Onion Chopped
  • 1 tablespoon Freshly Coriander Chopped
  • 1 tablespoon Wheat Flour
  • 2 tablespoon Water
  • 20 sheets Samosa Patti ready made
  • Oil For Deep Frying

Instructions

  • 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.
  • Frying:
  • Prepare all samosas and deep fry on medium heat in a premium quality sunflower, canola or vegetable oil.

Video

Notes

  • 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. 

Nutrition

Serving: 1Samosa | Calories: 130kcal