Easy No – Fail Keema Samosa With Beef

The most popular South Asian street food is the crunchy and crispy Keema Samosa. Once you have made these samosas, you will find it difficult to resist their perfectly shaped, triangle-shaped pastries. This recipe features a delectable minced beef filling that is sure to satisfy your cravings.

What Is Samosa?

Samosas are made from a flaky pastry that has been filled with a simple minced meat filling mixture and deep-fried. They are commonly served as appetizers or snacks and are popular Ramadan Iftar items. In addition to their incredible flavor, samosas are highly versatile and can be enjoyed in many ways. It is usually served with delicious Imli chutney or Mint and coriander chutney.

The recipe is easily adaptable to your specific tastes and preferences, allowing you to put your own spin on this popular Indian snack and create a truly one-of-a-kind version that is truly your own.

What Filling Should I Use?

• Meat: I like to use a 20/80 ratio for beef minced meat, but you can also use mutton, lamb, or chicken minced meat.
• Chopped onions: chop the onions; you can use any onion of your choice, red, yellow, or white.
• Cilantro: Chopped cilantro adds a lot of flavor to samosas, so I recommend not skipping it.
• Green Chillies: They give your samosas a slight kick; if you do not like spice, reduce the amount.

FAQs

How Can I Freeze The Samosas?

The good news is that these samosas freeze well for 3 to 4 months. To freeze, place the samosas on a tray and do not overlap them. This will cause all the samosas to stick and destroy their shapes. Place the samosas in a zip-lock bag or other airtight container once they have hardened. Whenever you are craving these delicious samosas, just deep fry on medium heat for 4 to 5 minutes and serve with Imli Ki Chutney. and Mint And Coriander Chutney.

How Do You Deep Fry A Samosa?

The most important thing is the temperature of the oil. The oil should not be too hot for samosas. A quick tip to check the temperature without a fry thermometer is to drop a small piece of dough or samosa sheet piece in it, If it comes to the top slowly (and not too quickly), the oil is ready. Add the samosa at this stage and they will start to come to the top slowly. Flip them carefully. At this stage, increase the heat to medium. Each batch should take 6 to 8 minutes to fry or until the desired color is achieved.

What Is The Best Way To Airfry Samosa?

Samosas are typically deep-fried. However, they can also be air-fried for a healthier version. Brush or spray the samosa with oil, making sure to coat all sides thoroughly. Air fry for 12–15 minutes, turning halfway through.

How Do You Bake Samaosa?

Samosas can also be baked easily. Simply spray or brush them with oil and bake for 30 to 35 minutes, or until golden brown, at 350°F.

Here are a few more appetizer recipes I recommend you try.

• Spring Rolls
• Dahi Baray
• Homemade Samosa
• Chicken And Potato Croquettes

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Keema Samosa Recipe

Recipe by Urooj Naeem

5.0 from 1 vote

Course: AppetizersCuisine: PakistaniDifficulty: Medium

Servings

25

servings

Prep time

50

minutes

Cooking time

10

minutes

Total time

1

hour 

Samosa is a stuffed triangle snack that is crispy on the outside and filled with minced meat or potatoes on the inside.

Cook Mode

Keep the screen of your device on

Ingredients

• 2.5 lb beef mince

• 1 tablespoon ginger paste

• 1 1/2 teaspoon crushed, dry-roasted cumin

• 2 tablespoons crushed, dry-roasted coriander

• 2 large, finely chopped onions)

• 2 tablespoons finely chopped green chilies

• 4 tablespoons cilantro

• 1 teaspoon crushed red chilies

• Salt as per taste

• Flour Slurry

• 4 tablespoons flour

• water as needed

Directions

• In a pan over medium heat, add minced meat and stir until it changes color.
• Cover for 10 minutes to allow the meat to tenderize.
• Mix in all of the spices until well combined.
• Cook for another 5 to 10 minutes, or until the water evaporates.
• Make certain that there is no moisture in the mixture.
• Close the stove and then add the onion, cilantro, and green chilies. Cooking the vegetables will cause them to release water.
• Cover with a lid to help the onions soften. Let this cool down completely
• To act as a glue, make a paste out of flour and water.
• Now take the samosa wraps or 2-inch strips of spring roll wrappers.
• Place 2 to 3 teaspoons of filling on a sheet. Fold as shown in the video and seal with flour paste.
• Cover the sheets that are not in use with a damp cloth or paper towel while making the samosas. This prevents the sheets from hardening.
• Place all the samosas on a tray and freeze. Transfer the frozen samosas to a Ziploc bag or other airtight container.
  
  
• For frying
• In a pan over medium heat, heat the oil and deep fry the samosas for 2 to 4 minutes, or until golden brown and crispy on both sides.
• Place samosas on a paper towel or strainer to get rid of excess oil.
  
  
• Serve hot with your favorite chutney or sauce.

Recipe Video

Notes

• If you like your samosas extra crunchy, use two sheets per samosa instead of one.
• The wrappers need to be thawed before use and covered with a damp kitchen towel or paper napkin while working with them. If they become dry, they will crack.
• To suit your taste, adjust the spices to your liking.

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