Keema Samosa
Crispy, golden, and packed with flavorful spiced ground beef, these keema samosas are a must-try for any snack or appetizer spread. They’re also freezer-friendly—make a batch ahead of time and fry them fresh whenever you need a quick and delicious treat!
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
Calories: 149kcalCarbohydrates: 17gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 12mgSodium: 221mgPotassium: 85mgFiber: 1gSugar: 0.3gVitamin A: 56IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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