Keema samosa Recipe

Keema samosa is best when made with beef , in fact during the holy month RAMADAN one will find these samosa 's on the street of Mohammed Ali road ,in Mumbai ( India ) and many other such places ,in fact  other dishes are also being served during this holy month. I use lamb mince, as have been having it since child hood, the wrappers in which mince mutton is stuffed are ready made , the other one is frozen patti (wrappers)  , and can be use for long time if kept in cool dry place and the last way is to make the pur ( wrappers)  at home with refined flour , but to save time now a days people use ready made wrappers . Here is the crispy keema samosa recipe , a non vegetarian dish where keema is tossed and cooked properly in spices and garnish with spring onions for that much deserved flavor.


250 gms lamb mince
1 and 1/2 tsp -2tsp ginger garlic paste
1 tsp garam  masala
1 tsp cumin seeds
1 tsp cumin powder
1 tsp Coriander powder
2 -3 chopped green chilies
1/2 tsp turmeric powder
2  tsp red chilli powder
1 tsp coriander seeds
( Roast and crush it ) 
2 tbsp coriander leaves
Half bunch spring onions chopped
( Greens and blubs both )
1 small sized onion finely chopped
Flour paste (3 tbsp flour mixed in 2 tbsp water  )
1 Packet of samosa patti ( ready made )

  1. Wash and drain keema , now in a pan add keema , salt , turmeric powder , ginger garlic paste , green chillies , cumin seeds , coriander powder , red chilli powder, and cook until completely done.
  2. Dry keema on high flame so that no excess water remains.
  3. Add cumin powder , garam masala , let it come to room temperature and add crushed coriander seeds , coriander leaves , onion  and spring onions. mix everything well.
  4. Now stuff keema as shown in the video and pics.
  5. Add keema in the wrappers and roll into  triangle shape .
  6.  Paste the edges with flour mixture and deep fry on low flame until golden and crispy. - Recipe by Zulekha Arafat

  • Instead of mutton mince , you can use chicken mince.
  • If using chicken mince then add 1 tbsp clarified butter and then add chicken mince and rest of the spices.
  • I dint add any oil or butter because the keema which I  used was full of fats ( charbi ) If the keema you using is without fat then add 1 tbsp clarified butter and then add mutton mince and rest of the  spices 
  • Adjust the red chilly powder and green chilies according to your preferences.

                               PREPARATION TIME : 40 - 50 Minutes.
                                                      SERVES: 3 - 4 Persons.

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