The Keema samosas recipe featured here is a beloved Indian treat consisting of flaky pastry stuffed with a seasoned blend of minced meat (keema), onions, peas, and fragrant spices. This delectable filling is traditionally cooked and encased within a crunchy, triangular or cone-shaped pastry before being fried until perfectly crisp and golden. Renowned for their delightful medley of tastes and mouthwatering textures, Keema samosas are a popular street food and appetizer choice at gatherings in Indian culinary culture.
Makes around 16 samosas
Preparation time 15 minutes, Cooking time around 45 minutes, Overall time around 1 hour plus time for folding and frying
Recipe Difficulty level - Beginner-Friendly / Intermediate Cook
Special equipment - deep fryer
Heat level - Mild - Medium
Recipe for Keema Samosas
Ingredients:
2 tablespoons coconut oil
2 medium-sized onions, finely chopped
225g /8oz lean mince, lamb or beef
3 cloves garlic, peeled and crushed
1 inch cube of root ginger, finely grated
Spices needed
½ teaspoon ground turmeric
2 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon chilli powder
½ teaspoon salt or to taste
125ml / 4fl oz warm water
150g / 6oz frozen garden peas
2 tablespoons desiccated coconut
1 teaspoon garam masala
2 fresh green chillies, finely chopped and seeded if a milder flavour is preferred
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 packet of filo pastry from the supermarket, (you will likely find it in the fridge or freezer section)
How to make the keema filling
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Heat the oil in a pan over medium heat and add the chopped onions. Stir occasionally to ensure even cooking, and continue cooking until the onions are soft and caramelized to a light golden-brown colour.
Once the onions are lightly browned, add the minced meat, garlic, and ginger to the pan. Stir well to combine all the ingredients and continue cooking until the liquid evaporates and the mixture starts to brown.
Next, add the turmeric, coriander, cumin, chili powder, and salt to the mince mixture in the pan. Stir well to evenly distribute the spices and coat the meat, Continue frying the mixture until the mince is lightly browned,
Now add the water and peas to the pan, then bring the mixture to a boil. Cover the pan and reduce the heat to a simmer, allowing the mince to cook through for 25-30 minutes. If there is any excess liquid remaining after simmering, remove the lid and cook the mince over medium heat until the liquid evaporates completely,
Stir in the coconut, garam masala, chopped green chilies, and fresh coriander leaves. Remove the pan from the heat and finish off the filling by adding a splash of lemon juice for a touch of brightness. Allow the mixture to cool thoroughly before using it as a delicious and aromatic filling for the samosas.
How to fold the samosas
Using filo pastry from the supermarket is a convenient option for making samosas. The thin, flaky layers of filo pastry can easily be used to encase the filling and create crispy samosas without the need for making the pastry from scratch. This time-saving alternative allows you to focus on preparing the filling and assembling the samosas quickly and efficiently, making it a great option for home cooks looking to enjoy delicious homemade snacks with ease.
To fold the samosas, start with a sheet of samosa pastry or dough cut into a 10cm by 30cm rectangle. Place a spoonful of the cooled keema filling in the top left triangle of the pastry. Fold one the right hand corner of the pastry over the filling to form a triangle, then continue folding the pastry in a triangular shape, sealing the edges with a flour and water paste. Ensure the samosa is firmly sealed to prevent the filling from leaking during frying. Repeat the folding process for all the samosas before frying them until golden and crispy. Enjoy your delicious homemade keema samosas!
Here is a short video to explain better!
Goes well with:
Samosas, with their crispy golden crust and delectable fillings, represent the epitome of culinary delight in Indian cuisine. Whether filled with spiced potatoes, savoury meats, or fragrant vegetables, samosas offer a symphony of flavours and textures that tantalize the taste buds and transport you to the vibrant streets of India. Whether enjoyed as a snack, appetizer, or part of a meal, samosas hold a special place in the hearts and palates of food enthusiasts worldwide. So next time you crave a taste of something exotic and satisfying, whip up a batch of these delightful pastries, savour each crispy bite, and delight in the magic of homemade samosas. Cheers to the joy of cooking and savouring the simple pleasures of life, one samosa at a time!
Bon appétit!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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