If you haven't ever tried samosas now is the perfect time. You will be addicted to these savoury treats.
Samosas are made with an egg or spring roll wrapper which is shaped into a triangle. You can also use phyllo pastry. There is a huge variety of stuffing ideas from spicy potato and peas to chicken tikka bites to cooked lentils.
In today's recipe we will be using a scrumptious ground beef filling that is seasoned with chili powder, salt, cumin, turmeric and a couple of other whole spices.
Serve theses samosas with your favourite chutney. My Green Chutney pairs wonderfully with these. And if you are looking for similar snacks then definitely give my Crispy Vegetable Pakoras and Chicken & Cheese Box Patties a try.
Stuffing For Keema Samosa
- Start with sautéing some onion in a pan then add the ginger garlic paste and whole spices.
- Add in the ground beef/veal (can be replaced with chicken, mutton or lamb too) along with red chili powder, salt, turmeric and cumin. Cover the pan till the mince is fully cooked.
- Uncover and dry any moisture.
- Sprinkle some garam masala, chopped coriander leaves and green chilies.
- Let this filling cool completely before using it.
How To Fold A Samosa
Zakiya from Blend Of Spice has a very handy tutorial on her website on how to wrap a samosa. And if you find the the wrapping technique complicated then you can also make an egg roll (which is much easier) with the same filling, instructions for that are also in her post.
Tips For Making Samosas
- Thaw your spring roll wrappers before using. And cover them with a damp kitchen towel or paper napkin while working with them. If they get dry they will start cracking.
- Before filling in your wrappers make sure your filling has no moisture.
- Double wrap your samosas. It means use two wrappers for one samosa for a good crunch.
- When frying don't overcrowd the pan. Cook the samosas on medium heat.
Recipe Variations
- Make vegetable samosas with a combination of potato, carrots and peas.
- Add butter chicken to your spring roll sheets.
- Fill the samosa wrapper with noodles, sliced cabbage, bell pepper, carrots and spring onion (pictured above). Try my spring roll filling recipe posted on Flour & Spice.
- Or make an indulgent sweet samosa by adding in some chocolate and coconut.
Freezing And Storage Instructions
You can make these Keema Samosas way ahead in time and freeze. Whenever you want to indulge in these just grab a few out of the freezer, deep fry and serve with your favourite chutney. They last for up to 3 months in the freezer.
More Iftar Snack Ideas
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📖 Recipe
Keema Samosa
Ingredients
FOR FILLING
- 500 g mince beef
- 3 tablespoon vegetable oil
- 1 onion chopped
- 2 teaspoon ginger garlic paste
- 3 whole black pepper
- 1 black cardamom
- 3 cloves
- 1 cinnamon stick small
- 1 teaspoon red chili powder
- ¾ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 3 green chilies chopped
- ½ cup fresh coriander
- 1 teaspoon garam masala
FOR SAMOSAS
- 20 - 30 samosa/spring roll sheets thawed
- ¼ cup all-purpose flour
- water as required
Instructions
- Heat oil and add the onion. Wait till they are translucent.
- Add the whole black pepper, cloves, cardamom and cinnamon stick. Give them 2 mins and then add the ginger garlic paste.
- Now put the mince in along with the rest of the spices except garam masala. Mix well. Add a dash of water if required and cover the pan till the mince is fully cooked.
- Then on medium-high heat fry the mince till all water evaporates. Add green chilies, garam masala and coriander. Keep covered on low heat for 5 mins.
- Make sure there is no moisture in the mince. Let this filling cool completely.
- Make a thick paste of flour and water.
- Take two samosa sheets together and put around 2-3 tablespoons of the filling on top. Fold like shown in the post above and in the end seal with flour paste. Taking two samosa sheets together makes samosas super crunchy.
- Keep the rest of the sheets covered with a damp cloth to keep them from drying out.
- Repeat until the filling is finished. Put all the samosas on a tray and freeze. When frozen, you can move the samosas to a ziplock bag.
- Heat oil in a large pot. Deep-fry the samosas on medium heat till golden and crispy on both sides.
- Remove them on paper towel to drain any excess oil.
- Serve hot with your favourite chutney.
Notes
- This filling makes from 2 to 3 dozen samosas depending on how much stuffing you put into the samosas.
- Samosa sheets are like thin rectangles. You can also make samosas from square spring roll sheets but then you'll have to cut them yourself.
PIN IT FOR LATER
Jawad says
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