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Keema Samosa Recipe

This Keema Samosa Recipe delivers crispy golden pastry filled with perfectly spiced minced meat for an irresistible South Asian snack that’s ideal for parties, Iftar, or tea-time indulgence.
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Prep Time 45 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 10
Calories 210 kcal

Ingredients
  

For the Keema Filling:

  • 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

For the Dough:

  • 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.

Instructions
 

Step 1 – Prepare the Keema Filling:

  • Heat oil in a pan and toast cumin seeds until aromatic.
  • Add onions and sauté until golden.
  • Stir in garlic, ginger, and green chilies; cook for 2 minutes.
  • Add the ground meat and break it apart while browning.
  • Sprinkle in spices and salt, then cook until meat is browned and moisture evaporates.
  • Add peas or potatoes if using, and cook until soft.
  • Finish with lemon juice, cilantro, and pepper. Let the mixture cool completely.

Step 2 – Make the Dough:

  • Mix flour and salt in a bowl. Add oil/ghee and rub into the flour.
  • Gradually add water and knead into a firm dough. Rest for 30 minutes covered.

Step 3 – Assemble the Samosas:

  • Divide dough into 8–10 balls. Roll each into an oval shape.
  • Cut in half to make two semi-circles.
  • Form a cone with each semi-circle, sealing the edge with water.
  • Fill with 1–2 tbsp of keema mixture.
  • Seal the open edge to form a triangle. Repeat.

Step 4 – Fry:

  • Heat oil to 325°F (165°C).
  • Fry samosas in batches until golden brown and crisp (5–7 minutes).
  • Drain on paper towels and serve hot.

Notes

  • Storage: Freeze uncooked samosas in a single layer, then transfer to freezer bags. Fry straight from frozen.
  • Reheating: Reheat in an oven or air fryer for best crispiness.
  • Variations: Try chicken keema, add shredded cheese, or use puff pastry for a baked version.
  • Serving Ideas: Serve with mint chutney, tamarind sauce, or garlic yogurt dip.