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Crispy, flaky pastry filled with a savory, spiced minced mutton filling. This classic Indian snack is a crowd-pleasing appetizer, perfect for parties or a rainy day treat with a cup of chai.
For 4 servings
Prepare the Samosa Dough
Cook the Keema Filling
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Crispy, flaky pastry filled with a savory, spiced minced mutton filling. This classic Indian snack is a crowd-pleasing appetizer, perfect for parties or a rainy day treat with a cup of chai.
This indian recipe takes 75 minutes to prepare and yields 4 servings. At 650.01 calories per serving with 22.21g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Samosas
Fry the Samosas
Serve
Replace the mutton keema with crumbled paneer, mashed potatoes, or soya granules for a delicious vegetarian version.
For a lower-fat option, brush the assembled samosas with oil and bake at 200°C (400°F) for 20-25 minutes or air fry at 180°C (350°F) for 15-20 minutes, until golden and crisp.
Use minced chicken or turkey for a leaner protein filling. Adjust cooking time as these meats cook faster than mutton.
Add 1/4 cup of grated mozzarella or cheddar cheese to the cooled keema filling for a gooey, cheesy twist.
The minced mutton (keema) is a rich source of high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
Mutton is a good source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which prevents anemia and boosts energy levels.
The combination of carbohydrates from the pastry and protein and fats from the filling provides a significant source of calories, making it a filling and energy-dense snack.
A single homemade Keema Samosa contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying. A serving of three pieces would be around 600-750 calories.
Keema Samosa is a deep-fried snack, making it high in calories and fat. While the mutton filling provides protein and iron, it's best considered an indulgent treat to be enjoyed in moderation rather than a regular part of a healthy diet.
Yes, you can. For a healthier version, assemble the samosas, brush them lightly with oil, and air fry at 180°C (350°F) for 15-20 minutes. Flip them halfway through to ensure they cook evenly until golden and crisp. The texture will be less flaky than deep-fried but still delicious.
This usually happens for two main reasons: the dough was too soft, or the oil temperature was incorrect. A stiff dough absorbs less oil. Frying in oil that is not hot enough will make them oily, while oil that is too hot will burn the outside before the inside is cooked. Frying slowly on low-to-medium heat is key.
Store fried samosas in an airtight container in the refrigerator for up to 2 days. To regain their crispness, reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make the pastry soft and soggy.
Yes, this is a great way to prepare them in advance. Arrange the shaped, uncooked samosas on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. You can fry them directly from frozen, adding a few extra minutes to the cooking time.