KEEMA SAMOSA MINCED MEAT SAMOSA RECIPE
Keema Samosa is a popular Indian snack made with a crispy outer covering filled with spiced minced meat. The dough is made with all-purpose flour and ghee, which gives it a flaky and crispy texture when fried. The filling is made with minced meat cooked with onions, spices, and aromatic flavors. Keema Samosas are often enjoyed as an appetizer or tea-time snack. They are delicious and can be a part of a balanced Indian weight loss diet when enjoyed in moderation.
INGREDIENTS
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ghee or clarified butter
- Water, as needed
For the filling:
- 250 grams minced meat (chicken, lamb, or beef)
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons cooking oil
- Fresh cilantro leaves, chopped (for garnish)
INSTRUCTIONS
In a mixing bowl, combine the all-purpose flour, salt, and ghee. Mix well until the mixture resembles breadcrumbs.
Gradually add water, a little at a time, and knead the dough until it comes together and becomes smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and green chilies to the pan. Sauté until the onion becomes translucent.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Add the minced meat to the pan and cook until it is browned and cooked through.
Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the meat with the spices. Cook for another 2-3 minutes.
Remove the pan from the heat and let the filling cool completely.
Divide the dough into small lemon-sized balls and roll each ball into a thin oval-shaped sheet.
Cut the sheet in half and fold each half into a cone shape, sealing the edges with water.
Fill each cone with a spoonful of the cooled meat filling. Apply water along the edges and press to seal the samosa.
Repeat the process with the remaining dough and filling.
Heat oil in a deep pan or fryer over medium heat. Deep fry the samosas until they turn golden brown and crispy. Drain them on a paper towel to remove excess oil.
Garnish with freshly chopped cilantro leaves.
TIPS
- You can add a pinch of ajwain (carom seeds) or nigella seeds to the dough for added flavor.
- Make sure to seal the samosas properly to prevent the filling from spilling out during frying.
- Adjust the spice level according to your preference by adding more or less chili powder and green chilies.
- If you prefer a vegetarian version, you can substitute the minced meat with mashed potatoes or paneer (Indian cottage cheese).
- Serve the Keema Samosas hot with mint chutney or tomato ketchup for dipping.
NUTRITION VALUE
- Calories: 150-200
- Protein: 10-15g
- Fat: 8-10g
- Carbohydrates: 15-20g
- Fiber: 2-3g
