Keema Samosa

These samosas are little pieces of heaven. You bite into a crispy golden shell filled with keema (ground beef) laced with earthy spices and pops of green from the fresh coriander. Dip it into a combination of mint chutney and imlee and you will truly be amazed at how all the flavors combine. I always thought I could never achieve a delicious keema samosa like those found at bazaars and chaat houses in Lahore, but I’m proud to say I did it, and I’m not shy to gloat about it! But I am too shy to tell you how many of these I can eat if I’m left unchecked.

Of course there are steps to achieve the perfect samosa. Sure, a delicious filling will get you halfway there, but you need that quintessential crunch from the pastry too. And that my fiends, you get by using a double layer of spring roll sheets, and by frying low and slow. And to be honest, I’m no expert at samosa folding, but I followed a dear friend’s tutorial and everyone was raving about the uniform shape of each samosa when I shared a picture, so I’m going to insert her tutorial in the recipe below so you can also make samosas into the perfect little triangles.

Here’s what you’ll need for about 3 dozen samosas, depending on how generous you are with the filling:

2 pack egg roll wrappers (the square shaped ones)

1 pound lean ground beef

1/2 onion, finely diced

3 Tblspn oil

1 Tblspn ginger garlic paste

1 tsp ground cumin

1 tsp ground coriander seeds

1/2 tsp ground anaar dana (dried pomegranate seeds)

1 tsp salt

1/4 tsp black pepper

1/2 tsp chilli powder

1/2 cup finely chopped green onions

1/2 cup fresh coriander, chopped

a flour and water paste to seal the samosas

In a medium sized pan heat the oil and add the onions. Cook for a 6-8 minutes, mixing occasionally, till they start turning golden brown, then add the ground beef and ginger garlic paste. Sauté the beef and break it down with your cooking spoon so no large chunks form. Add all the seasoning and sauté until everything is combined. Then add a splash of water and cover and cook until the keema is cooked through. Turn off the flame and add the coriander and green onions. Mix and let the mixture cool before using.

Take out the egg roll wrappers and cut the square into three even rectangular strips. For the “glue”, add water to some flour until it forms a paste(eyeball it). Peel off two wrappers at a time, making a triangular poncho on one end of the triangle, fill with a heaping teaspoon of ground beef, and continue folding in a triangular shape till the pastry is completely folded over. Don’t forget to use the flour paste to secure! To fry them, heat oil that’s 2-3 inches deep in a pan on a medium flame. Add the samosas carefully and in small batches, and fry on a medium low flame, flipping to get an even color on both sides. Make sure you take your time to fry them on a medium low flame, and you’ll get a super crispy samosa. Freezing instructions and more tips below!

***Here is a detailed tutorial by Zakiya about how to shape them : samosa wrapping tutorial.

*To freeze place them on a tray in a single layer, flash freeze for about 2 hours, then transfer to a large zip loc bag or air tight Tupperware and fry when needed.

*If you want to fry them straight out of the freezer, you’ll get those oil spatters everywhere because of the frozen water on the surface. I like to place the uncooked frozen samosas on some paper towel so the water get absorbed before frying. If you’re in a hurry you can put them in the microwave on the defrost setting for 20-230 seconds. Then pat dry and fry.

*I love adding vegetables to my samosa filling. I substitute the coriander and green onions with finely chopped carrots and cabbage sometimes, and it tastes great. Adjust salt accordingly.

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Absolutely authentic and delicious 🤤


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