Teresa's Recipes
Keema Samosa
Savor the rich flavors of India with Keema Samosas, a beloved snack that features a savory filling of spiced ground meat and tender peas, enveloped in a golden, crispy pastry shell. These delightful pastries are perfect for parties, as appetizers, or a comforting snack at home. Traditionally served with refreshing mint chutney, each bite bursts with aromatic spices, making them utterly irresistible. A staple in Indian street food culture, samosas have a rich history that dates back centuries, believed to have originated in the Middle East before becoming a popular snack in India.
Ingredients
- for frying Oil
- 12-15 wrappers Samosa wrappers
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1-2, finely chopped Green chilies
- 1-inch piece, grated Ginger
- 1 large, finely chopped Onions
- 1 cup, fresh or frozen Green peas
- 1 pound Ground meat (beef or lamb)
- for serving Mint chutney
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 10g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and allow them to splutter, releasing their aromatic oils.
- Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally.
- Stir in the grated ginger and chopped green chilies, cooking for an additional 1-2 minutes until fragrant.
- Add the ground meat to the pan, breaking it apart with a spoon. Cook until the meat changes color and is no longer pink.
- 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.
- Remove the filling from heat and let it cool completely.
- While the filling cools, take a samosa wrapper and fold it into a cone shape, sealing the edge with a little water.
- 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.
- 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.
- Remove the samosas and drain on paper towels to absorb excess oil.
- Serve the Keema Samosas hot with a side of mint chutney or your favorite dipping sauce.
Tips
- For a vegetarian version, replace ground meat with a mix of mashed potatoes, peas, and spices.
- You can bake the samosas instead of frying them for a healthier option. Brush with oil and bake at 400°F (200°C) for about 20-25 minutes or until golden.