Keema Samosa

Ingredients

Oil

for frying

Samosa wrappers

12-15 wrappers

Salt

to taste

Turmeric powder

1/2 teaspoon

Garam masala

1 teaspoon

Cumin seeds

1 teaspoon

Green chilies

1-2, finely chopped

Ginger

1-inch piece, grated

Onions

1 large, finely chopped

Green peas

1 cup, fresh or frozen

Ground meat (beef or lamb)

1 pound

Mint chutney

for serving

Instructions

1. Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and allow them to splutter, releasing their aromatic oils.
2. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally.
3. Stir in the grated ginger and chopped green chilies, cooking for an additional 1-2 minutes until fragrant.
4. Add the ground meat to the pan, breaking it apart with a spoon. Cook until the meat changes color and is no longer pink.
5. Incorporate the green peas, garam masala, turmeric powder, and salt into the meat mixture. Stir well and let it cook until the peas are tender and the meat is fully cooked, about 5-7 minutes.
6. Remove the filling from heat and let it cool completely.
7. While the filling cools, take a samosa wrapper and fold it into a cone shape, sealing the edge with a little water.
8. Fill the cone with the keema mixture, then seal the open edge by pinching it together with water, ensuring it is well sealed to avoid leaks when frying.
9. In a deep frying pan, heat enough oil for frying over medium-high heat. Once hot, gently place the samosas in the oil, frying in batches. Cook until they are golden brown and crispy, about 4-5 minutes, turning occasionally.
10. Remove the samosas and drain on paper towels to absorb excess oil.
11. Serve the Keema Samosas hot with a side of mint chutney or your favorite dipping sauce.