Keema Samosa Masala - Hazir
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Keema Samosa Recipe – Crispy Keema Samosa | Easy & Delicious Snack
Summary:
This crispy keema samosa recipe is your go-to snack for tea time, Ramadan, or party starters. Learn how to make these flavorful, meat-filled delights with step-by-step instructions. You’ll love how easy and satisfying they are!
Introduction
Looking for the perfect snack that’s crispy on the outside and bursting with spicy meat on the inside? You’ve just found it! This keema samosa recipe is a household favorite across South Asia, especially during Ramadan, family gatherings, and winter tea times.
Whether you’re craving a quick bite or preparing ahead for a party, keema samosa will never disappoint. In this blog, you’ll learn the easiest way to make them from scratch—plus tips to get that perfect crunch every single time.
What is Keema Samosa?
Keema samosa is a savory deep-fried pastry filled with spiced minced meat, usually made with beef, mutton, or chicken. It's a popular snack in Pakistani and Indian households and often served during Iftar in Ramadan or as an appetizer during weddings and parties.
The word "keema" means minced meat, and "samosa" refers to the triangular pastry that encases it. Combined, they create a mouthwatering snack you can’t get enough of!
Ingredients Needed
Here’s a complete list of ingredients you’ll need to make around 20 medium-sized keema samosas.
Ingredients Table:
| Category | Item | Quantity |
|---|---|---|
| Mince | Ground beef or chicken | 500 grams |
| Vegetables | Onion (finely chopped) | 1 large |
| Spices | Ginger garlic paste | 1 tbsp |
| Red chili powder | 1 tsp | |
| Turmeric powder | ½ tsp | |
| Garam masala | 1 tsp | |
| Salt | To taste | |
| Cumin seeds (optional) | ½ tsp | |
| Herbs | Fresh coriander leaves (chopped) | 2 tbsp |
| Green chilies (finely chopped) | 2–3 | |
| Dough/Wrap | Samosa patti or homemade dough | 20 wrappers |
| Binding Agent | Flour paste (flour + water) | As needed |
| Cooking | Oil for frying | As needed |
How to Make Keema Samosa
Follow these simple steps to make your keema samosa taste just like the ones from your favorite snack corner!
Step 1: Prepare the Keema Filling
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Heat 2 tablespoons of oil in a pan.
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Add chopped onions and sauté until light golden.
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Add ginger garlic paste and cook for a minute until the raw smell disappears.
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Add minced meat and fry until it changes color.
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Add red chili, turmeric, salt, and garam masala.
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Cook on medium flame until the meat is completely done and water dries up.
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Toss in chopped green chilies and fresh coriander. Let it cool.
Tip: The filling must be dry so it doesn’t make the samosa soggy.
Step 2: Prepare the Dough or Use Ready-Made Patti
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You can either use samosa patti (store-bought wrappers) or make dough at home with flour, water, salt, and oil.
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Roll the dough into thin oval shapes and cut in half to make cones.
Step 3: Assembling the Samosas
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Take one samosa sheet or cone.
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Add 1 to 1.5 tablespoons of the keema filling.
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Seal the edges using a flour paste (mix flour + water to form a glue-like consistency).
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Make sure the triangle is tightly sealed to avoid breakage while frying.
Step 4: Frying the Samosas
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Heat oil on medium heat.
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Add 3–4 samosas at a time and fry until golden brown and crispy.
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Place on kitchen paper to absorb excess oil.
Alternate Cooking Methods:
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Air Fryer: Brush with oil and cook at 180°C for 12–15 minutes.
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Oven-Baked: Preheat oven to 200°C, place samosas on a tray, brush with oil, and bake for 20–25 minutes until golden.
Tips for Perfect Keema Samosas
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Dry the Filling: Moist filling causes soggy or broken samosas.
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Cool Before Wrapping: Never fill hot keema into the wrapper.
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Seal Properly: Use enough flour paste to avoid leaks.
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Fry on Medium Heat: Too hot = burnt outside, raw inside.
Serving Suggestions
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Pair with mint chutney, imli (tamarind) sauce, or garlic yogurt dip.
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Serve hot with masala chai or cold Rooh Afza—perfect for iftar!
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Add them to a party platter with other snacks like pakoras and rolls.
Nutritional Value (Per Samosa)
| Component | Amount (Approx.) |
|---|---|
| Calories | 180–220 kcal |
| Protein | 7–10 grams |
| Carbs | 15–20 grams |
| Fat | 10–12 grams |
Note: Values vary based on filling type and cooking method.
FAQs About Keema Samosa
1. Can I freeze keema samosas?
Yes! Assemble and freeze them uncooked in an airtight container. Fry directly from frozen no need to thaw.
2. What meat works best for keema samosa?
Beef and mutton are traditional, but chicken or even soya mince can be used for lighter or vegetarian versions.
3. How long do they stay crispy?
When freshly fried, they stay crispy for up to 2 hours. Reheat in an oven or air fryer to bring the crunch back.
4. Can I make them in advance?
Absolutely! You can prep and freeze them up to 2 months in advance.
Conclusion
There you have it a foolproof keema samosa recipe that’ll win hearts at any table. Whether you're making it for a special occasion, Ramadan, or just to treat yourself, these crispy triangles packed with spiced meat are always a good idea.
Try this keema samosa recipe at home, and don’t forget to share your experience or tag your creations online!