Name: Keema Samosa Recipe
Prep time: 45 min
Cook time: 20 min
Ingredients: 500 g ground beef or lamb (or chicken); 2 tbsp oil (sunflower or canola); 1 medium onion (finely chopped); 3 garlic cloves (minced); 1- inch ginger (grated); 2 green chilies (finely chopped); 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp garam masala; ½ tsp turmeric powder; 1 tsp red chili powder (optional); Salt to taste; 2 tbsp fresh cilantro (chopped); ½ tsp crushed black pepper; Juice of ½ lemon; Optional: ¼ cup green peas or diced boiled potatoes; 2 cups all-purpose flour; ¼ cup oil or ghee; ½ tsp salt; ~¾ cup water (as needed); Or use 20–25 store-bought samosa or spring roll wrappers.

There’s something undeniably satisfying about biting into a hot, crispy samosa and discovering the savory magic hidden within. And when that filling is keema—a rich, spiced minced meat mixture—you’ve officially entered snack heaven. In this blog post, I’m bringing you my Keema Samosa Recipe, honed over years in the kitchen, blending traditional South Asian flavors with professional culinary techniques to create a foolproof, flavor-packed classic.

Whether you’re planning your next iftar spread, prepping party appetizers, or simply craving a savory indulgence, this post covers it all—from ingredients and preparation to expert tips and mouthwatering variations. Let’s dive in.

What is a Keema Samosa?

Keema Samosa is a popular South Asian snack made of thin pastry filled with spiced ground meat (keema), typically beef, lamb, or chicken. The word keema translates to “minced meat,” and when paired with aromatic spices and a crisp, golden shell, the result is a flavor explosion in every bite.

These triangular pockets are deep-fried until perfectly crispy and are often served with chutneys or sauces. You’ll commonly find keema samosas during Ramadan, Eid celebrations, or as part of street food menus across India, Pakistan, and Bangladesh.

Ingredients for the Keema Samosa Recipe

For the Keema Filling:

500g ground beef or lamb (or chicken for a leaner option)
2 tablespoons oil (neutral oil like sunflower or canola)

1 medium onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated

2 green chilies, finely chopped (adjust to heat preference)
1 teaspoon cumin seeds
1 teaspoon coriander powder

1 teaspoon garam masala
½ teaspoon turmeric powder
1 teaspoon red chili powder (optional for heat)

Salt to taste
2 tablespoons fresh cilantro, chopped
½ teaspoon crushed black pepper

Juice of ½ lemon
Optional: ¼ cup green peas or finely diced potatoes

For the Samosa Dough:

2 cups all-purpose flour

¼ cup oil or ghee
½ teaspoon salt
Water as needed (approximately ¾ cup)

Pro Tip: Want to save time? You can use store-bought spring roll or samosa wrappers instead of making the dough from scratch.

How to Make Keema Samosa: Step-by-Step Instructions

Step 1: Make the Keema Filling

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until golden brown.
Stir in garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.

Add ground meat and break it up with a spoon or spatula.
Sprinkle in all the spices and salt, then stir well to coat the meat.
Cook uncovered until the meat browns and most of the moisture evaporates—about 15–20 minutes.

If using, stir in peas or potatoes and cook until soft.
Finish with lemon juice, chopped cilantro, and black pepper. Set aside to cool completely.

Chef’s Tip: The filling should be dry. Moisture will make the samosas soggy and may cause them to burst while frying.

Step 2: Prepare the Samosa Dough

In a large bowl, mix flour and salt.

Add oil or ghee and rub it into the flour until it resembles breadcrumbs.
Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Step 3: Shape and Fill the Samosas

Divide dough into 8–10 equal portions and roll each into a ball.

On a lightly floured surface, roll out a ball into an oval shape.
Cut the oval in half to form two semi-circles.
Take one semi-circle and form a cone, sealing the edge with a dab of water.

Fill the cone with 1–2 tablespoons of the cooled keema mixture.
Wet the open edges and pinch shut to form a triangle.
Repeat with the remaining dough and filling.

Chef’s Insight: Seal your samosas tightly—use a fork or press with your fingers to ensure no gaps.

Step 4: Fry the Samosas

Heat oil in a deep fryer or heavy-bottomed pan to 325°F (165°C).
Fry samosas in small batches until golden brown and crisp—about 5–7 minutes.
Drain on paper towels and serve hot.

Alternative Cooking Option: For a lighter version, bake at 400°F (200°C) for 25–30 minutes or air-fry at 375°F (190°C) for 15 minutes, flipping halfway.

Variations of Keema Samosa

1. Chicken Keema Samosa

Use ground chicken for a lighter, faster-cooking filling. Add a splash of soy sauce or chili garlic sauce for fusion flavor.

2. Cheese Keema Samosa

Mix in shredded cheddar or mozzarella with the cooked keema before filling for a rich, gooey surprise.

3. Spicy Keema Samosa

Amp up the heat with extra green chilies, chili flakes, or a spoonful of harissa paste.

4. Keema Puff Pastry Triangles

Use puff pastry sheets instead of traditional dough. Fold into triangles, fill with keema, and bake until golden.

Make-Ahead and Freezing Tips

One of the best things about this keema samosa recipe is how well it works for meal prep:

Freeze Uncooked Samosas: Place shaped samosas on a tray, freeze until firm, then store in zip-top bags for up to 2 months.

Cook from Frozen: No need to thaw—just fry or air fry straight from the freezer.
Reheat Leftovers: Reheat in the oven or air fryer for 5–8 minutes at 350°F to retain crispiness.

Serving Suggestions

Pair your hot and crispy keema samosas with:

Mint chutney – a tangy, herby classic
Tamarind sauce – sweet and slightly sour
Garlic yogurt dip – for a creamy balance

Hot masala chai – because nothing beats that combo

Serve them as:

Appetizers at dinner parties

Snacks for afternoon tea
Iftar specials during Ramadan
Side dishes with biryani or pulao

Expert Tips for Perfect Keema Samosas

Drain meat mixture thoroughly to prevent soggy bottoms or leaking while frying.
Don’t overfill your samosas—1 to 2 tablespoons is plenty.
Seal edges tightly with a flour-water paste if needed.

Keep oil temperature moderate; too hot and the outside burns before the inside is cooked.
Let them rest after frying on paper towels for 2–3 minutes to shed excess oil.

Frequently Asked Questions

Can I use store-bought wrappers?

Absolutely. Spring roll wrappers or samosa patti are convenient and crisp up beautifully—just skip the dough step.

What meat works best for keema samosa?

Lamb offers the richest flavor, but ground beef and chicken also work well. Just adjust spices accordingly.

Can I make them ahead of time?

Yes! You can make the filling a day in advance and refrigerate it. Or freeze fully shaped samosas for quick frying later.

Final Thoughts on This Keema Samosa Recipe

There’s a reason the Keema Samosa Recipe has stood the test of time—it’s comfort food with flair. Whether you’re using homemade dough or shortcut wrappers, beef or chicken, frying or baking, you’re guaranteed bite-sized brilliance every time.

As a professional chef, I can tell you this: when you nail that flaky exterior and juicy, spicy filling, you’ve created more than a snack—you’ve crafted a moment of joy.