Easy homemade keema samosa recipe made of crispy pastry and stuffed with keema, vegetables and aromatic spices. You can use chicken, lamb, mutton, or your favourite minced meat. The ingredients I'm using are simple, and I have made the recipe very easy to follow.
It's a great snack to serve at parties and family gatherings. It’s always a great addition to our family get-togethers and potluck feasts. The crispy skin and savoury filling are irresistible, and it never fails to impress the guests! Masala Chips and Crispy Fried Fish Pakora are also our favourite savoury snacks that you might want to save for your next parties.
I have very fond memories of having samosas during my childhood. When my grandparents were present, the whole family gathered for afternoon snack time, and on some days, we enjoyed aloo or keema samosas together with tea.
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What is Keema Samosa?
Samosa is a famous Indian snack typically made of thin pastry stuffed with savoury vegetables or meat fillings seasoned with spices. It is usually served with chutney or dipping sauce. It’s one of the most popular street foods in India, Pakistan, Bangladesh, and South Asian countries. You can also find it on the menu of every Indian takeaway and restaurant in the UK and Western countries.
Keema samosa is made from a mixture of mined meat ( lamb, beef, chicken, mutton ), onions, potatoes, fresh herbs, green chillies, and classic Indian spices.
What do you need?
Making samosas has no strict rules, and you can customize the fillings and patti to your preference.
(The following is a quick guide with photos. Please scroll down to the recipe card for detailed measurements and a printable recipe. )
Choice of Keema
Keema is minced or ground meat, and you can use chicken, lamb, mutton, or beef if you prefer. I’m using minced chicken for this recipe.
Chicken thigh or breast mince? I prefer adding chicken thigh mince, as it contains more fat, and I find it more moist and juicier than chicken breast mince.
Vegetables
I love adding vegetables to keema samosa. Feel free to avoid veggies if you wish to make meat-free samosas.
Potatoes, carrots, onions, cabbage, and peas are popular options, and they add both flavour and texture to the fillings.
Vegetables should be chopped into small, uniform pieces. For potatoes, carrots and onions, dice them into same-size cubes.
Pastry or Patti for Samosa
Spring roll wrappers are my favourite pastry in making samosas which has a thin, light, non-greasy, and crunchy in texture. It’s easy to wrap the fillings and saves of time and effort in preparing the dough from scratch.
You can use pre-cut rectangular samosa wrappers or cut square shape spring roll paper into a rectangular shape.
Flour glue - make a quick flour glue paste with plain flour and water to seal the samosas.
Fresh Herbs and Spices
- Finely chopped fresh coriander, grated garlic, ginger and green chilli slices.
- Spices: chilli powder, garam masala, cumin powder, turmeric, and salt to taste. These are the basic spices you will need. Adjust the spices and heat to your own taste.
How to make Keema Samosa
Prepare the Keema Fillings
Cut potato into small dice, boil until soft and drain water out. Set it aside.
Heat the large pan over medium-high heat, drizzle oil and sauté onion and carrots together.
Follow with keema and saute until the chicken is slightly brown.
Add grated garlic and ginger, green chillies and ground spices.
Add boiled potatoes and coriander. Combine well with the rest of the ingredients. Remove from heat and let it cool down.
Fold the Samosa Wrapper
Fold the samosa wrapper into a triangle shape, as shown in the above photo.
Hold the wrapper on one side of your hand. Scoop 1 tbsp of samosa fillings and add it into the folded wrapper.
Gently push the fillings inside and continue wrapping them into a triangle shape.
Seal with the prepared flour glue. Repeat the process until all the filling is used up. Set the folded samosas aside.
Fry the wrapped samosas in medium heated oil until they all turn crispy golden brown.
Serve with your favourite dipping sauce!
Frequently Asked Questions
Yes, you can make it vegetarian by omitting meat and using only onions, potatoes, and carrots. You can also add other vegetables like peas and corn for a vegetarian option.
Keema samosa can be refrigerated in an air-tight container for up to 3-4 days or frozen for up to 2 weeks.
You can reheat in microwave or for an crispier option, you can use an oven or air fryer.
Keema samosa is mostly served alone as a snack with tea or as an appetizer before the main dishes. Sometimes, it is served as a side dish along with other curries and rice.
Yes, place the samosa in the air fryer/oven rack. Spray or brush cooking oil and cook in the preheated oven/air fryer at 180℃/350℉ for 8-10 minutes. Flip and spray more oil halfway through.
Note: You can also air-fry or bake the samosas according to your preference.
More Indian Snacks and Appetizers
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📖 Recipe
Keema Samosa
Ingredients
- 300 grams Keema Minced chicken, lamb, or beef
- 250 grams Potato Peeled and cut small dice
- 1 Onion Cut small dice
- 1 Carrot Cut mini dice
- 1 tbsp Garlic Grated garlic or garlic paste
- 1 tbsp Ginger Grated ginger or ginger paste
- 2-3 Green chilli Cut thin slices
- 16 Spring roll paper Rectangular samosa wrappers or cut square spring rolls wrapper into rectangular shape
- 1 tbsp Plain flour Mixed with 1 tbsp water to make flour glue
- handful Coriander Finely chopped
- Oil for frying
Spices
- ½ tsp Chilli powder
- ½ tsp Cumin powder
- 1 tsp Garam masala
- ¼ tsp Turmeric
- 1 tsp Salt
Instructions
Prepare Fillings
- Cut potato into small dice, boil until soft and drain water out. Set it aside.
- Heat the large pan over medium high heat, drizzle 1 tbsp of oil and saute onion, and carrots. Next, add keema/minced chicken and saute until the chicken is slightly brown.
- Add grated garlic, ginger, green chillies, and ground spices: chilli, turmeric, cumin, garam masala, and salt.
- Add boiled potatoes and coriander. Combine well with the rest of the ingredients. Remove from heat and let it cool down.
Wrap the Samosa
- Fold the samosa wrapper into a triangle shape, as shown in the above recipe video. Hold the wrapper on one side of your hand. Scoop 1 tablespoon of samosa fillings and add it into the folded wrapper. Gently push the fillings inside and continue wrap it into the triangle samosa shape. Seal it with the prepared flour glue. Repeat the process until all the fillings runs out. Set them aside.
How to Deep Fry It
- Fill the frying pot with oil about 2-3 inches high. Heat the oil to medium high heat. Add the samosas and fry 1-2 minutes on both sides until crispy golden brown. Remove from oil and place it over a cooling rack or paper towel.
Air Fryer and Oven Options
- Place the samosa in the air-fryer/oven rack. Spray or brush cooking oil and cook in the preheated oven/air-fryer at 180℃/350℉ for 8-10 minutes. Flip and spray more oil halfway through.
Ella W says
I've made these with beef mince. Absolutely enjoyed it. Thanks for sharing it.
Monica says
Very detailed! I love love love your recipes!
Khin says
So glad that you enjoy our recipes. Thank you, Monica.