Keema samosas are a snack that is beloved in many cultures, especially in South Asian cooking. Keema samosas, which are made with spiced minced beef, are a particular favorite among these golden, crispy pastries, which are frequently filled with a variety of ingredients.
Ingredients
For the Dough
All-purpose flour: This forms the base of your dough.
Ghee or oil: Ghee adds richness and flavor, while oil can be used for a lighter option.
Salt: Enhances the flavor of the dough.
Water: To bind the ingredients together.
For the Filling
The filling is where the magic happens. For keema samosas, gather the following ingredients:
Minced meat: You can use lamb, beef, or chicken based on your preference.
Onions: Finely chopped; they add sweetness and depth to the filling.
Garlic and ginger paste: Essential for that aromatic base.
Green chilies: Adjust according to your spice tolerance.
Spices: Cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder for heat.
Fresh cilantro: Adds freshness and flavor.
Peas (optional): For added texture and sweetness.
Salt and pepper: To taste.
Lemon juice: A splash for brightness.
Keema Samosas Recipe
Preparing the Dough
The base of your samosas is the dough. To begin, place the all-purpose flour in a large mixing basin and sift it. The flour is aerated and lumps are eliminated in this phase. Mix thoroughly after adding a touch of salt.
Then combine the wheat mixture with oil or ghee. Work the lard into the flour with your fingertips until it looks like coarse breadcrumbs. This method is essential because it forms the dough’s layers, which give the finished product a flaky quality when fried.
Add water gradually until the dough is smooth and flexible. The type of flour and humidity will determine how much water is required; gradually add more water until the desired consistency is reached. For around five minutes, knead it gently until it becomes elastic and supple. Let the dough rest for at least half an hour after covering it with a moist cloth. A flakier pastry is the result of the gluten relaxing during this resting time.
Making The Filling
Make the tasty keema filling while your dough is resting. Heat the oil in a pan over medium heat to start. Add the finely chopped onions and cook until golden brown and transparent. This step is essential since it creates the filling’s foundational flavor.
After that, add the ginger paste and garlic to the onions and simmer for one more minute until aromatic. Your kitchen will be filled with the aroma of these ingredients as they perfectly combine.
Cook the minced beef in the pan until it is evenly browned. To guarantee consistent cooking, use a spatula to break up any clumps. Before adding the spices, the meat should be cooked through.
If you like your food spicy, add chopped green chilies after it has browned. Then add the spices: turmeric powder, red chili powder (if used), garam masala, cumin seeds (or powder), coriander powder, salt, and pepper. To uniformly cover the meat with spices, thoroughly mix.
Now, if you want to add peas, do so with a little water to assist steam them a little. Cook until everything is cooked through and properly mixed, about 5 more minutes. The mixture should be damp but not soggy because too much moisture will cause the samosas to become soggy later.
Lastly, take off the heat and add some freshly chopped cilantro and lemon juice for some brightness. To facilitate handling, let this mixture cool before assembling your samosas.
Putting the Samosas together
It’s time to put your samosas together now that your filling and dough are prepared. Roll each piece of the resting dough into a ball after dividing it into equal portions; golf-ball-sized pieces work best. Roll each ball out into thin circles about 6 inches across on a lightly floured surface.
To create two semi-circles, cut each circle in half. Fold one semicircle over itself to create a cone, then use a little water to seal the edge to keep it together. To prevent filling from leaking while frying, make sure there are no cracks.
After the cone shape is produced, fill it with approximately 1 tablespoon of your keema filling. Avoid overfilling as this may make sealing challenging. Pin the open edge tightly together to seal it; if you want a nice finish, you can make pleats.
Continue doing this until you have used up all of your dough and filling. Don’t worry if you discover that some of the samosas are not precisely sealed or formed! They will continue to be tasty.
Frying the Samosas
Frying is essential to getting the ideal crispy texture. Heat enough oil in a deep frying pan over medium heat so that a samosa may float freely without hitting the pan’s bottom.
Drop a tiny piece of dough into the oil to see if it’s hot enough to fry; if it sizzles and rises to the top quickly without browning too rapidly, you’re ready to go.
To guarantee even cooking and avoid a temperature drop in the oil, carefully place a number of samosas into the heated oil without packing them in. Depending on their size, fry them for four to five minutes per batch, or until golden brown on all sides.
When they are the ideal golden color, take them from the oil using a slotted spoon. Before serving, drain excess oil on paper towels to absorb it.
See also: Peshwari Naan
Tips for Perfect Samosas
To ensure your keema samosas turn out perfectly every time:
To avoid soggy samosas during frying, make sure your filling is not overly moist.
Don’t forget to let the dough rest; it’s essential to getting that flaky texture!
Depending on your tastes, try adding more heat or adding other spices, like fennel seeds, to your filling to create interesting flavors.
Consider baking them at 375°F (190°C) until golden brown as a healthier choice if frying is out of your price range because of health concerns or personal preferences; lightly spray them with oil before baking for best results.
