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pan fried keema samosas
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Juicy Crispy Keema Samosas - Fried & Air Fried

Beef or Chicken Keema Samosas that are crispy, juicy, flavorful and a freezer must have!
Prep Time 1 hour
8 minutes
Servings 30 samosas
Author Sarah Mir

Ingredients

Meat Mix

  • 1 lb lean ground beef or ground chicken 454g
  • 2 small onions 200g (after trimming)
  • 8 cloves garlic 20g
  • 2 inches ginger 20g
  • 1-1.5 tsp salt
  • 2 tsp coriander powder roasted is lovely if you have it
  • 2 tsp cumin powder roasted is lovely if you have it
  • 1 tsp chili powder (cayenne)
  • 1.5 tbsp yoghurt 35g
  • 1-2 tsp garam masala

Spicy Herb Mix

  • 1 bunch chopped cilantro (1- 1 ¼ rough cups) 40g
  • ½ bunch chopped mint (½-3/4 rough cup) 10-15g
  • 3 chopped green onions (greens only) 30g
  • 4-6 green chilies (depending on how they are and personal preference)

Samosa Wrapping

  • 30-40 samosa strips
  • 2 tbsp flour
  • ⅓ cup water

Instructions

Meat Mix

  • Heat 3-4 tbsp of oil in a wok or saute pan on medium heat
  • Add onions, ginger, garlic and saute until just softened
  • Add ground meat, 1 tsp salt, cumin, and coriander powders and turn the heat up to medium high or high and aggressively break down the meat into smaller pieces.
  • When the meat is cooked through turn the stove off, add yoghurt if needed, and then add 1 tsp of garam masala.
  • Stir in everything in the spicy herb mix group, it will seem like a lot but it cooks down.
  • Taste, adjust seasoning (chicken keema may need 1 more tsp garam masala) and leave to cool. You can also store this in the fridge for two days.

Folding

  • Combine the flour and water to form a slurry that will be the glue for your samosa
  • Two approaches:
    Form a cone as shown in the pictures in the blog post and then place 1.5 tbsp of meat mixture in the samosa and seal the samosa.
    Place the meat mix on the samosa strips and keep folding triangles until only a little is left. Seal with the slurry.
    In both approaches keep an eye on your 'corners' to make sure they are nice and tight.

Frying instructions:

  • Air Fry: Spray both sides with oil and air fry at 390F for 12-14 minutes, flipping halfway through.
    air frying keema samosas
  • Pan Fry: Heat an even film of oil up to half an inch high in a pan on medium high. Once the oil is hot fry for 2-3 minutes per side or until golden. You will have some darker spots and that's okay. Just remember not to over crowd your pan.
  • Deep Fry: Heat a generous amount of oil in a wok and once the oil is sizzling hot add your samosas and fry until golden.
  • Remember to drain on a wired rack!

Notes

Visuals for folding,  different methods of frying in post along with instructions for freezing. 
Several Instagram friends say they have made these this time by doubling the samosa sheets for extra crunch! genius!