What Does Keema Samosa?
Keema Samosa mutton is a delicious snack that makes everything taste perfect. The flesh is bright, spicy, smoky, and frying until crispy. You will like this Keema Samosa or Patti Samosa dish, delicious and savory are the main characteristics you want.
For those of you who like the Keema Samosa dish, we will share the recipe here. Please keep reading until the end!
Why Should You Love Keema Samosa?
What is Keema Samosa? A question that must be answered before we see how the recipe works. Keema means “mince”, this refers to pieces of minced mutton meat, you can use goat or lamb or sometimes use beef filling.
This filling makes the Keema Samosa dish very attractive and popular. The smoky meat filling is what makes Keema Samosa so delicious and loved.
The presentation adds deliciousness, especially if served with your favorite green chutney, it can also be with tomato sauce, mango chutney, biryani, mutton korma, and many more.
During Ramadan, Keema Samosa or patti samosa is widely sold in various restaurants and street food stalls. This is a dish that is suitable for gatherings, parties, or as a menu for breaking the fast in the month of Ramadan. Also, it includes delicious food served during the Eid al-Fitr holiday.
Serve this favorite Keema Samosa with green chutney, mango chutney, or with tomato chutney. Make this samosa patti as an appetizer and pair it with a main dish like Biryani, plain rice, mutton korma, or any other main dish.
Ingredients and Possible Substitutions
Making Patti samosas is indeed a challenge to produce delicious and nutritious food.
Below are the ingredients used and the best substitutes that you can use if you don’t have the main ingredients.
1. Samosa Pattis
Pattis are the traditional wrappers for samosas, but you can replace them with other ingredients such as spring roll wrappers, phyllo dough, or even puff pastry, so you can easily use them depending on what ingredients you have.
2. Ground Meat
We prefer goat or lamb for this recipe. However, for those of you who avoid red meat, it seems like chicken or shrimp are the best alternatives you can try. The chicken used must be ground chicken or ground turkey.
3. Ginger Garlic Paste
We have stored ginger garlic paste for various purposes in the kitchen, so we just need to take it when we need it.
But if you don’t have ginger garlic paste, as an alternative we can use minced garlic and fresh grated ginger.
4. Flour Paste
This flour paste serves to cover the samosas. This paste is made from flour and water used as glue for samosas. You can use gluten-free all-purpose flour. Use a mixture with 4-6 tablespoons of water, and 2-3 tablespoons of flour, and stir well until it becomes a paste or adhesive.
5. Spice Powders
The filling should be seasoned, and just use turmeric powder, chili powder, coriander, and Garam Masala. If you like to be creative, don’t hesitate to add various spices or use other ingredients. The more you experiment with the ingredients, the richer the way to make Keema Samosa will be.
6. Dill
This Keema Samosa recipe uses fresh dill, we love fresh herbs with a bright green color. But if you don’t have fresh dill, you can replace it with dried dill.
7. Lemon Juice
Lemon juice is also used to enhance the taste, you should use fresh lemon juice.
How To Make Keema Samosa?
Step 1: Make the meat filling
In a bottom pan, heat oil, add 1/4 cup sliced onion, fry until fragrant and brown.
Step 2: Add ground beef
Add the ground beef and sauté until browned, breaking it up using a spatula.
Step 3: Add spices
Now it’s time to add the spices consisting of garlic paste, all the dry spice powders, and salt. Mix and sauté over high heat, just saute for one minute. Now cover and cook over low heat until everything is cooked perfectly and evaporates.
Step 4: Add fresh herbs
Remove the cooked meat mixture from the heat, and immediately add the chopped coriander leaves, fennel leaves, green onions, green chilies, and the remaining sliced onions, add lemon juice while the meat is hot and stir well.
Step 5: Add charcoal in the middle
Now you use a small steel bowl, place the bowl in the middle of the mixture, and add the heated charcoal in the bowl.
Next, on top of the charcoal pour a tablespoon of ghee, and the charcoal now produces smoke, and now cover the dough bowl with a lid tightly so that the smoke can penetrate the keema samosa filling mixture. To absorb it well, let it sit covered for 10 minutes.
After 13 or 15 minutes, remove the charcoal, and now the meat mixture with spices and seasonings is ready to be added to the Samosa.
Step 6: Fold Patti Samosa
Take a patti and make a cone by wrapping one corner around it.
When working, the patti stack must be covered with plastic or a damp towel so that it does not become brittle due to exposure to air.
Add a spoonful of the filling to the cone-shaped patti.
Don’t add too much filling because it can cause the patti to break or overflow.
Step 7: Wrap the filling into a triangle-shape
Close the edges of the samosa using the adhesive from the flour that has been made. Moisten the exposed edges with flour paste and press to seal the edges.
Repeat the same steps until all the filling ingredients are used up.
Step 8: Fry The Samosa
Heat enough cooking oil at 175-190C/350-375F, when it’s hot, reduce the temperature to medium-high and fry all your samosas until crispy and brown.
Tip: Oil temperature is very important for frying samosas, if the oil is too cold, then it will absorb a lot of oil and become mushy, if it is too hot, it can burn, so estimate the right oil temperature. It is best to use a temperature thermometer.
Pro Tips & Tricks
For the perfect keema samosa, of course, you want the meat to be moist without any excess liquid. So, as soon as it is cooked, remove from the oil. If necessary, cook over high heat for just a moment to drain excess liquid.
If exposed to air, the samosa pattis can become brittle and dry, so cover them with a damp towel as you make them, cover the stack of samosa with plastic or a damp towel – until you have folded them all over – to prevent them from drying out.
Make sure to fry it over medium heat after you heat the oil over high heat or at a temperature of 175-190C or 350-375F for best results. Don’t fill the pan completely, but fry in batches for maximum results.
Check the Keema Samosa Recipe Card
Ingredients
- 16-18 Samosa Patti Sheets
- 2 tablespoons vegetable oil for frying
- ¾ cup Onion (divided) (sliced)
- 250 grams of ground beef, choose beef, mutton or goat
- 2 teaspoons Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- ½ teaspoon Ground Turmeric
- 1 teaspoon Garam Masala Powder
- Salt to taste
- 1 teaspoon Red Chili Powder
- 2 tablespoons Dill (chopped)
- 1 teaspoon lemon juice
- 2 tablespoons Cilantro (chopped)
- 1¼ cups Scallion (Spring Onion) (chopped)
- 1 tsp Ghee
- 1 Live Charcoal
- 1 Green Chile
- Flour Paste (A mixture of all purpose flour and water)
Instructions
- In a bottom pan, heat oil, add 1/4 cup sliced onion, fry until fragrant and brown.
- Add the ground beef and sauté until browned, breaking it up using a spatula.
- Now it's time to add the spices consisting of garlic paste, all the dry spice powders, and add salt. Mix and sauté over high heat, just saute for one minute. Now cover and cook over low heat until everything is cooked perfectly and evaporates.
- Remove the cooked meat mixture from the heat, and immediately add the chopped coriander leaves, fennel leaves and green onions, green chilies and the remaining sliced onions, add lemon juice while the meat is hot and stir well.
- Now, you use a small steel bowl, place the bowl in the middle of the mixture, add the heated charcoal in the bowl.
- Next, on top of the charcoal pour a tablespoon of ghee, and the charcoal now produces smoke, and now cover the dough bowl with a lid tightly so that the smoke can penetrate the keema samosa filling mixture. To absorb it well, let it sit covered for 10 minutes.
- After 13 or 15 minutes, remove the charcoal, and now the meat mixture with spices and seasonings is ready to be added to the Samosa.
- Take a patti and make a cone by wrapping one corner around it.
- When working, the patti stack must be covered with plastic or a damp towel so that it does not become brittle due to exposure to air.
- Add a spoonful of the filling into the cone-shaped patti.
- Don't add too much filling because it can cause the patti to break or overflow.
- Close the edges of the samosa using the adhesive from the flour that has been made. Moisten the exposed edges with flour paste and press to seal the edges.
- Repeat the same steps until all the filling ingredients are used up.
- Heat enough cooking oil at 175-190C/350-375F, when it's hot, reduce the temperature to medium-high and fry all your samosas until crispy and brown.
Recommendation:
FAQs
What else can I use besides samosa patti?
Samosa patti is a traditional wrapper that is widely used in making samosa patti or keema samosa, but you can use other ingredients for wrapping. You can use spring roll wrappers, phyllo dough or puff pastry.
Can I bake my patti samosa?
Of course, if you avoid fried food, you can try grilling it instead of frying it.
If you choose to bake it, you can spread it on a baking sheet lined with parchment. Brush with a little oil, then bake with a little oil, bake at 180C for 25 minutes or until golden brown. Just turn them over once while grilling and be careful not to burn them.
Can I cook patti samosa in the air fryer?
Yes, you can use an air fryer, preheat it at 180C for 5 to 7 minutes. Brush the samosas with oil and arrange 4-5 keema samosas in the air fryer basket. bake for 20 to 22 minutes or until color turns brown.
Storing and Freezing Keema Samosa
Raw samosas can be stored in the refrigerator for two days, and if you want to extend the shelf life, you can freeze the samosas and they will last up to 4 months in the freezer.
Leftover cooked samosas can be stored at room temperature for 8 hours. For longer, you can store leftover cooked samosas in the refrigerator to last for 3 days. When using it again, reheat it in a toaster oven or an air fryer.
Samosas that have not been fried can be frozen for 4 months. You can fill the samosas with meat filling and store them in the freezer, but not those that have been fried or baked.
How to Freeze Keema Samosa
To freeze it, first freeze it on parchment paper, when it has frozen well for about 2 hours, take it out and put it in a freezer bag, drain as much air as possible, and store it in the freezer to extend its shelf life up to 4 months.
When you want to use them, you don’t need to thaw these samosas first, you can heat them straight from the freezer, and you can just reheat them straight away.
