Keema Samosa is a crispy, deep-fried triangular pastry filled with a spiced, juicy ground beef stuffing. This freezer-friendly snack makes for a great party food or meal-time appetizer. And trust me, they’re impossible to stop at just one!
Whether you’re prepping for a Ramadan feast, a family gathering, or just craving a snack that hits the spot, these homemade samosas bring all the flavor of Pakistani street-style samosas straight to your kitchen.
The perfectly crisp shell, the juicy, aromatic filling; there’s a reason they never last long on the plate.
And since they’re homemade, you can tweak the spice, adjust the filling to your liking, and, best of all, enjoy them hot and fresh, just the way they should be.
If you are looking for similar snacks then definitely give my Jalapeno Popper Wontons, Crispy Vegetable Pakoras and Chicken & Cheese Box Patties a try.
Table of Content
What Is A Samosa
A samosa is a crispy, deep-fried pastry stuffed with a savory filling, usually spiced potatoes, minced meat (beef or lamb), shredded chicken, lentils, or vegetables.
A street food favorite across South Asia and the Middle East, it’s often served with sweet tamarind sauce, cilantro mint chutney or ketchup. It’s the ultimate rainy day snack and a staple at desi gatherings to pair up with evening chai!
Ingredients
Here's what you'll need for this keema samosa recipe. See recipe card for quantities.
- Ground Beef - I’m using ground beef. You could also use mutton, veal, chicken or lamb mince.
- Onion - Use finely chopped yellow onions.
- Ginger & Garlic - You can use store bought ginger-garlic paste but highly recommend fresh one.
- Seasonings - I season my mince meat mixture with salt, red chili powder, crushed red pepper, crushed cumin, crushed coriander seeds, lemon juice, and garam masala. Feel free to adjust the seasonings to suit your taste!
- Fresh Herbs - Fresh mint, cilantro and green chilies add a fresh flavour to the meat.
- Lemon - Use freshly squeezed lemon juice.
- Samosa Wrappers - Use rectangular samosa pastry sheets (aka samosa patti), or if you have large square spring roll sheets, slice them into 7.5 cm (2.9") strips. They are available at most Asian and Indo-Pak grocery stores.
- Flour - Used to seal the samosas; you can also use whisked egg or egg whites as an alternative.
- Oil - any neutral oil like canola or vegetable oil for deep frying.
How To Make Keema Samosa Stuffing
The stuffing for this Beef Keema Samosa is very simple. The same keema filling can also be used in pies, puff pastry, parathas or even as a meal with some rice or roti.
- Sauté Aromatics - Heat some oil in a pan and sauté onions, ginger, and garlic.
- Cook the Beef - Add the ground beef and seasonings. Mix well.
- Simmer and Dry - Cover and cook until done, then dry out any excess moisture. Finish with lemon juice and garam masala.
- Cool the Mixture - Once cooled, mix in fresh cilantro, mint, green chilies, and extra chopped onions for added freshness.
You can also use this aloo keema filling in these crispy keema samosas.
How To Fold A Samosa
Set up a folding station for convenience. Place your samosa wrappers, flour and water binder and samosa stuffing.
- Fold the Bottom Corner – Take a strip of samosa pastry and bring the bottom right corner up to the left edge, forming a slanted fold.
- Seal with Paste – Brush some flour paste on the rest of the strip to help secure the fold.
- Keep Folding – Continue folding the strip in a triangle shape, ensuring the edges align neatly.
- Fill the Pocket – Once you have a cone-shaped pocket, carefully add your filling.
- Close the Top – Fold the remaining sheet over the opening and seal. Brush with more flour paste if it has dried up.
- Seal & Finish – Press the edges gently to ensure it's fully sealed and ready for frying or baking.
Helpful Hack: And if you find the wrapping technique complicated then you can also make a spring roll (which is much easier) with the same keema filling.
Frying The Samosas
- Store - Place all your wrapped samosas on a plate. At this point, you can freeze them for 3-4 months.
- Fry - Deep fry samosas until golden brown and crispy.
Tips For Making the Best Keema Samosas
- Thaw spring roll wrappers before using, preferably on the counter. Keep them covered with a damp kitchen towel or paper napkin while working with them—if they dry out, they will start cracking.
- Before filling your wrappers, make sure your filling has no excess moisture.
- Double wrap your samosas by using two wrappers for each one for a good crunch.
- Make sure there are no holes while folding the keema samosas, or oil will seep inside during frying.
- When frying, don’t overcrowd the pan, as this will lower the oil temperature and prevent them from crisping up. Cook them on medium-high heat.
- Remove the samosas on a wire rack to drain oil and not on a paper towel, otherwise they'll start steaming at the bottom.
Freezing Instructions
Keep leftover fried samosas in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for a few minutes to crisp them back up.
To freeze uncooked samosas, arrange them in a single layer on a tray and freeze until solid. Then transfer them to a freezer bag or container. They stay fresh for up to 3 months. Thaw and fry when ready to use.
To freeze cooked samosas, let fried samosas cool completely, store them in an airtight container with parchment paper between layers and place them in the freezer. Reheat in an oven or air fryer at 180°C (350°F) for 10-12 minutes. Avoid microwaving, or they’ll lose their crispiness!
FAQs
Yes! Brush with oil and air fry at 180°C (350°F) for 12-15 minutes or bake at 200°C (400°F) for 20-25 minutes, flipping halfway for even crispiness.
Absolutely! You can use ground chicken instead of beef or lamb. Just reduce the cooking time slightly since chicken cooks faster. You could also go for a potato peas mixture, spiced lentils, or even paneer for a delicious meat-free option.
More Delicious Snacks
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📖 Recipe
Keema Samosa
Ingredients
Ground Beef Stuffing
- 2 tablespoon cooking oil
- 1 big yellow onion chopped
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- 360 g (12.7 oz) ground beef
- ½ teaspoon salt
- ¼ teaspoon red chili powder
- ½ teaspoon crushed red pepper
- ¾ teaspoon cumin seeds crushed
- ¾ teaspoon coriander seeds crushed
- 1 tablespoon lemon juice
- ½ teaspoon garam masala
- ⅓ cup cilantro chopped
- 2 tablespoon mint optional
- 2 green chilies chopped
Samosa
- 48 samosa wrappers see notes
- ¼ cup all-purpose flour for binding
- cooking oil for deep frying
Instructions
- Heat oil in a pot over medium heat. Sauté half of the chopped onions until translucent, then add ginger and garlic, cooking until their raw aroma disappears.
- Add the ground beef and cook, stirring, until it changes color. Stir in salt, red chili powder, crushed red pepper, crushed cumin, and crushed coriander. Mix well.
- Add 2 tablespoons of water, reduce the heat to low-medium, and cover the pot. Let the beef cook for 10–15 minutes.
- Remove the lid and increase the heat to high. Cook until any remaining water evaporates. Add lemon juice and mix well. Once the water has fully dried, roast the beef on high heat for 3–4 minutes, then turn off the heat.
- Sprinkle garam masala over the filling and let it cool completely. Once cooled, mix in the remaining chopped onions, fresh cilantro, chopped mint, and green chilies.
- In a small bowl, mix ¼ cup water with the flour to form a sealing paste.
- Take two samosa wrappers together. Fold the bottom right edge over the top, then brush the flour paste along the edges. Fold over again to form a pocket. (Refer to the step-by-step picture above or the recipe video)
- Fill with 2 tablespoons of the keema mixture, then continue folding tightly into a triangular shape. Ensure there are no gaps to prevent oil from seeping in while frying.
- Heat oil in a deep pot and fry the samosas in a single layer on medium-high heat until golden brown on both sides. Remove on a wire rack and not on a paper towel.
- Serve hot with green mint chutney.
Video
Notes
- Keep samosa sheets covered with a damp towel to prevent them from drying out.
- To freeze these ground beef samosas, arrange them in a single layer on a tray until solid, then transfer them to a ziplock bag. They stay fresh for up to 3 months. When ready to cook, slightly defrost and fry as usual.
- If you want super crispy samosas, make sure your meat filling is dry and use two wrappers together to make the samosas.
- Use rectangular samosa wrappers (if available) for easier folding. If using large square spring roll sheets, cut them into 7.5 cm (3-inch) strips.
Nutrition
This keema samosa recipe was first published on May 22, 2019 and has been updated with better pictures, helpful details and a video on Mar 5, 2025.
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Jawad says
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