Keema Samosa
Crispy, flaky pastry filled with a savory, spiced minced mutton filling. This classic Indian snack is a crowd-pleasing appetizer, perfect for parties or a rainy day treat with a cup of chai.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Samosa Dough
- b.In a large mixing bowl, combine the maida, carom seeds (ajwain), and 0.5 tsp of salt.
- c.Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, known as 'moyan', is key to a flaky crust.
- d.Gradually add small amounts of water and knead to form a stiff and firm dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Keema Filling
- b.Heat 2 tbsp of oil in a pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Increase the heat to high, add the minced mutton, and cook for 8-10 minutes, breaking up any lumps with a spoon. Continue cooking until the keema is browned and all the moisture has evaporated.
- e.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, and 0.75 tsp of salt. Sauté for 2 minutes until the spices are fragrant.
- f.Stir in the green peas and chopped green chilies. Cover the pan and cook for 4-5 minutes until the peas are tender.
- g.Turn off the heat, mix in the chopped coriander leaves, and transfer the filling to a plate to cool down completely. This is crucial to prevent soggy samosas.
- 3
Step 3
- a.Shape the Samosas
- b.After resting, knead the dough for one minute. Divide it into 6 equal-sized balls.
- c.Take one ball and roll it into a thin oval shape, approximately 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal.
- f.Hold the cone in your hand and fill it with about 1.5 to 2 tablespoons of the cooled keema filling. Do not overfill.
- g.Apply a little water to the inner rim of the cone's open edge. Pinch the edges together firmly to seal the samosa completely. Ensure there are no gaps.
- 4
Step 4
- a.Fry the Samosas
- b.Heat the oil for deep frying in a kadai or deep pan over low to medium-low heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface slowly.
- c.Gently slide 3-4 samosas into the hot oil, being careful not to overcrowd the pan.
- d.Fry on low heat for 12-15 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- e.Once cooked, use a slotted spoon to remove the samosas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy Keema Samosas with mint chutney, tamarind chutney, or your favorite ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff and well-rested to get a crispy, non-greasy crust with no bubbles.
- 2Ensure the keema filling is completely cool before stuffing; a warm filling will create steam, making the pastry soggy and prone to breaking.
- 3Fry the samosas on consistently low to medium-low heat. Frying on high heat will brown the outside too quickly while the inside remains uncooked and the crust won't be as crisp.
- 4Seal the edges of the samosa very well using a little water. A proper seal is crucial to prevent the filling from spilling out into the oil.
- 5Do not over-knead the dough. Over-kneading develops gluten, which will result in a tough, chewy crust instead of a flaky one.
- 6You can prepare and shape the samosas ahead of time and store them in an airtight container in the refrigerator for up to a day before frying.
Adapt it for your goals.
Vegetarian
Replace the mutton keema with crumbled paneer, mashed potatoes, or soya granules for a delicious vegetarian version.
HealthierHealthier
For a lower-fat option, brush the assembled samosas with oil and bake at 200°C (400°F) for 20-25 minutes or air fry at 180°C (350°F) for 15-20 minutes, until golden and crisp.
Different MeatDifferent Meat
Use minced chicken or turkey for a leaner protein filling. Adjust cooking time as these meats cook faster than mutton.
CheesyCheesy
Add 1/4 cup of grated mozzarella or cheddar cheese to the cooled keema filling for a gooey, cheesy twist.
Why this is on our healthy list.
Source of Protein
The minced mutton (keema) is a rich source of high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Rich in Iron
Mutton is a good source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which prevents anemia and boosts energy levels.
Energy Boosting
The combination of carbohydrates from the pastry and protein and fats from the filling provides a significant source of calories, making it a filling and energy-dense snack.
Frequently asked questions
A single homemade Keema Samosa contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying. A serving of three pieces would be around 600-750 calories.