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Keema Samosa Recipe (Patti Samosa) Recipe

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★★★★

4 from 24 reviews

Keema Samosa (Patti Samosa) is a savory Indian snack featuring a spiced ground meat filling wrapped in crisp samosa patti sheets and deep-fried to golden perfection. Infused with aromatic spices, fresh herbs, and a unique smoky flavor from live charcoal, these samosas offer a delicious balance of textures and rich flavors perfect for tea time or festive gatherings.

Ingredients

Scale

Samosa Dough and Assembly

  • 16–18 Samosa Patti Sheets
  • Flour Paste (a mixture of all-purpose flour and water) for sealing the edges
  • Vegetable Oil – for deep frying

Meat Filling

  • 2 tablespoons Vegetable Oil
  • ¾ cup Onion (divided, sliced)
  • 250 grams Ground Meat (Beef or Mutton – lamb/goat)
  • 2 teaspoons Ginger Garlic Paste
  • ½ teaspoon Ground Turmeric
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala Powder
  • Salt to taste
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Cilantro (chopped)
  • 2 tablespoons Dill (chopped)
  • 1¼ cup Scallion (Spring Onion) (chopped)
  • 1 Green Chili (chopped)
  • 1 Live Charcoal
  • 1 teaspoon Ghee

Instructions

  1. Fry Onions: In a heavy-bottom pan, heat 2 tablespoons of vegetable oil. Add ¼ cup sliced onion and fry until light golden brown for enhanced sweetness and texture.
  2. Cook Meat Filling: Add the ground meat, ginger garlic paste, turmeric, coriander powder, red chili powder, garam masala, and salt. Mix well and sauté on high heat for 1 minute. Then cover and cook on low heat until the meat is cooked through and all moisture has evaporated, making the mixture dry.
  3. Add Fresh Herbs and Flavorings: Remove the meat mixture from heat. Quickly add chopped cilantro, dill, scallions, green chili, the remaining sliced onion, and lemon juice. Mix well to evenly distribute fresh flavors.
  4. Infuse Smoke Flavor: Place a small steel bowl in the center of the meat mixture and put the heated live charcoal into the bowl. Pour 1 teaspoon ghee over the charcoal to produce smoke, then immediately cover with a tight-fitting lid to trap the smoke and let it penetrate the meat for 10 minutes.
  5. Prepare for Filling: After 15 minutes, discard the charcoal and remove the bowl. The smoky meat mixture is now ready to be used for filling the samosas.
  6. Shape Samosas: Take one samosa patti sheet and fold it into a cone shape. Fill the cone with the meat mixture, then fold and seal the edges with the flour paste to form a triangular samosa. Avoid overfilling to prevent tearing.
  7. Repeat Folding: Continue the process with the remaining patti sheets and filling until all is used up.
  8. Deep Fry Samosas: Heat enough vegetable oil in a deep pan or wok. Once hot, reduce heat to medium-high and fry the samosas until crisp and golden brown. Avoid frying on high heat to prevent burning.
  9. Drain and Serve: Remove the fried samosas from oil and drain excess oil on paper towels. Serve hot with green chutney or tomato sauce.

Notes

  • Ensure the meat mixture is completely dry to prevent soggy samosas.
  • The live charcoal smoking step imparts a unique smoky flavor but can be skipped if unavailable; alternatively, add a smoky spice like smoked paprika.
  • Do not overfill the samosa patti to avoid tearing during frying.
  • Maintain medium-high frying temperature for evenly cooked, non-greasy samosas.
  • Use fresh patti sheets for crisp and flaky texture; refrigerate leftover samosas before frying if prepping in advance.

Keywords: Keema Samosa, Patti Samosa, Indian Snack, Ground Meat Samosa, Spiced Meat Samosa, Deep Fried Samosa

Find it online: https://epicrecipebox.com/keema-samosa-recipe-patti-samosa-recipe/