Keema Samosa
Crisp pastry triangles filled with spiced minced meat and gently cooked peas, these samosas are a classic tea-time snack with a rich, savory center and flaky golden shell.
For 8 servings
- knead · ~20 min
Knead the samosa dough.
1.Combine 2 cups all-purpose flour, carom seeds, 0.25 tsp salt, and ghee in a wide bowl.2.Rub the ghee into the flour until the mixture looks like coarse crumbs and holds shape when pressed.3.Add water little by little and knead into a firm, smooth dough.4.Cover the dough and let it rest.TIPKeep the dough firm, not soft, so the shell stays flaky and crisp. - mix
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water into a smooth thick paste. Keep it ready for sealing the samosas.
- saute · ~17 min
Cook the keema filling.
1.Heat 1 tbsp oil in a pan over medium heat and add cumin seeds.2.Add onion and cook until lightly golden, about 5 minutes.3.Add ginger, garlic, and green chili. Cook for 1 minute until fragrant.4.Add ground lamb and break it up well. Cook until it loses its raw color, about 5 to 6 minutes.5.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and the remaining 0.25 tsp salt.6.Add peas and cook until the meat is dry and well coated with spices, about 4 to 5 minutes.7.Turn off the heat and mix in lemon juice and coriander leaves.TIPCook the filling until quite dry; a wet filling can make the samosas burst while frying. - rest · ~15 min
Cool the filling completely.
- prep · ~10 min
Divide and roll the dough.
1.Knead the rested dough briefly and divide it into 4 equal balls.2.Roll each ball into an oval about 6 to 7 inches long.3.Cut each oval in half to make 8 semicircles. - assemble · ~15 min
Shape and fill the samosas.
1.Take one semicircle and bring the straight edges together to form a cone.2.Seal the edge with a little flour paste.3.Fill the cone with 2 to 3 tbsp keema filling, leaving a little space at the top.4.Brush the open edge with flour paste and press firmly to seal.5.Repeat with the remaining dough and filling.TIPPress the seams well so they stay closed in the oil. - fry · ~25 min
Fry the samosas until golden.
1.Heat oil for frying in a deep pan over low-medium heat.2.Slide in a few samosas at a time without crowding the pan.3.Fry slowly, turning now and then, until crisp and deep golden brown, about 10 to 12 minutes per batch.4.Lift them out and drain well.TIPStart with moderately warm oil, not very hot oil, so the pastry cooks through and blisters evenly. - serve
Serve the keema samosas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee thoroughly into the flour before adding water; that coarse, sandy texture is what gives the shell its khasta flake.
- 2Keep the dough firmer than chapati dough so the samosa holds its shape and doesn't blister into soft bubbles.
- 3Cook the lamb filling until almost dry and crumbly, with no visible liquid left in the pan, or the wrappers may split.
- 4Cool the keema completely before filling; warm filling creates steam and softens the pastry seam.
- 5Do not overstuff the cones; leaving a little space at the top makes sealing easier and prevents bursting in oil.
- 6Fry on low-medium heat from the start so the casing cooks through slowly and turns evenly crisp instead of browning too fast.
- 7You can shape the samosas ahead and refrigerate for a few hours, or freeze them in a single layer and fry straight from frozen on lower heat.
Adapt it for your goals.
Baked
Brush the shaped samosas with a little oil or ghee and bake until golden for a lighter version with less frying.
beefBeef
Swap the lamb for minced beef if you want a slightly leaner filling with a familiar, hearty flavor.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs well with the rich keema filling.
mini partyMini-party
Make smaller samosas for tea-time platters or appetizers; they fry faster and are easier to serve in batches.
Why this is on our healthy list.
Protein-rich filling
Ground lamb makes the center satisfying and protein-dense, helping turn this snack into a more substantial bite.
Includes peas and aromatics
Peas, onion, ginger, garlic, and coriander add plant nutrients, fiber, and depth beyond just pastry and meat.
Digestive warming spices
Cumin, carom seeds, ginger, and coriander are traditional spices that bring aroma and digestive warmth to rich fillings.
Frequently asked questions
This usually happens if the filling is too moist, the seams are not sealed tightly, or the oil is too hot. Cook the keema dry, cool it fully, and press the edges firmly with flour paste.
