Indulge in the delightful explosion of flavors that awaits you with these homemade Keema Samosas! A beloved Ramadan treat, these savory pastries elevate the classic samosa to new heights with a rich and succulent keema (minced meat) filling. Forget the greasy, mass-produced versions; this recipe delivers perfectly crispy, golden-brown samosas bursting with aromatic spices and tender meat. Imagine the satisfying crunch of the pastry giving way to a warmly spiced filling, a true testament to the artistry of homemade food.
This recipe offers a simplified approach to creating these delectable treats, making them accessible even for beginner cooks. We'll guide you through each step, from preparing the flavorful keema filling to expertly shaping and frying the samosas to achieve that perfect golden hue. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to make these irresistible Keema Samosas.
Tools Needed
- Pan
- Airtight container
- Butter paper
Ingredients
- Cooking oil: 3 tablespoons
- Garlic-ginger paste: 1.5 tablespoons
- Green chili paste: 1 tablespoon +
- Minced meat (beef, mutton, or chicken): 500g
- Water: 1 cup
- Green chilies: 4 tablespoons
- Crushed red chili powder: 0.5 teaspoon
- Salt: 1 teaspoon
- Garam masala: 1 teaspoon
- Cumin powder: 1 teaspoon
- Onions: 4 medium, chopped
- Crushed coriander and cumin seeds: 1.5 tablespoons
- Green coriander: 0.5 cup
- Samosa sheets
- Flour and water slurry
Step-by-Step Instructions
Step 1. Prepare the Keema Filling
- Heat oil in a pan. Add garlic-ginger paste and green chili paste. Fry well.
- Add minced meat and cook until the color changes.
- Add water, cover, and cook until the mincemeat is tender.
- Add green chilies, red chili powder, salt, garam masala, and cumin powder. Fry briefly.
- Add chopped onions and cook for about 10 minutes, until the onions soften slightly but don't brown too much.
- Stir in crushed coriander and cumin seeds. Mix well and remove from heat.
- Add green coriander and mix thoroughly. Let the mixture cool.
Step 2. Assemble the Samosas
- Prepare samosa sheets. Apply flour slurry to one edge of each sheet.
- Fold the samosa sheet to form a cone. Fill with minced meat filling (about half a tablespoon per samosa).
- Seal the samosa by applying slurry to the edges and pressing firmly.
- Repeat with the remaining sheets and filling.
Step 3. Freeze and Store Samosas
- Store samosas in an airtight container lined with butter paper, and freeze for later use.
Step 4. Fry and Serve
- Heat oil and fry frozen samosas until golden brown and crispy (about 5-7 minutes).
- Serve hot with green raita or your favorite dipping sauce.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overcook the onions, as this will make the filling too watery.
- Using machine-minced meat will reduce cooking time.
- Applying slurry to the samosa edges helps seal them properly.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I make the samosa pastry from scratch?
While this recipe uses store-bought pastry for convenience, you can definitely make your own! Many online resources offer samosa pastry recipes if you prefer a homemade touch.
2. How can I store leftover samosas?
Store leftover samosas in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in a preheated oven or air fryer for best results.
These bakery-style Keema Samosas are a perfect addition to your Ramadan feast, impressing family and friends with their delicious flavor and satisfying crunch. The relatively simple steps make them achievable for any skill level, allowing you to enjoy the rewarding process of creating these delightful treats. So gather your ingredients, follow the recipe, and savor the taste of homemade perfection!