Keema Samosa

4.70 from 20 votes

Crispy Keema Samosas filled with spiced minced meat, onions, herbs, and warming Indian spices. Perfect as a tea-time snack, festival appetizer, or party starter.

Prep: 20

Cook: 50

Total: 1 10

Course: Appetizer, Main Course, Sides, Snacks And Appetizers

Cuisine: Indian

Servings: SAMOSAS

Calories: 43kcal

Author: Ruchi

Ingredients

KEEMA INGREDIENTS

½ kg Minced Keema
3 pieces of Bay leaves (Tej patta)
3 pieces of Moti Elaichi (Black cardamom)
½ teaspoon Cumin seeds (Jeera)
½ teaspoon Red chili powder
2 teaspoons Coriander powder (sukha dhaniya)
1½ teaspoon Garam Masala Powder
1 small onion chopped
1 small Tomato, chopped
¼ cup Homemade tomato puree
1 teaspoon Garlic paste, or chopped
1 teaspoon Ginger paste, or chopped
2 tablespoon Oil or Ghee
2 tablespoons Chopped cilantro leaves
1 tablespoon Mint Leaves

PASTRY INGREDIENTS

1 roll of Phyllo/Filo dough pastry sheets (Or puff pastry sheets)
2 tablespoons Butter (Just to brush pastry sheets)
2 tablespoons Flour Paste (To seal pastry)
Oil for Frying

US Customary - Metric

Instructions

MAKE THE FLOUR PASTE

In a small bowl, mix all-purpose flour with enough water to form a smooth, thick paste. This paste will be used to seal the samosa edges. Keep it aside.

PHYLLO DOUGH SAMOSAS

If using phyllo sheets, remove them from the freezer and let them thaw completely. Meanwhile, let’s start preparing the keema filling.

KEEMA FILLING

Heat oil in a pan and add all the whole spices. When they start to sputter...
Add the chopped onions, ginger-garlic paste, and sauté until soft and lightly golden.
Tip — Use finely chopped onion as they adds sweetness, moisture, and depth to the filling.
Sauté for 2-3 minutes on medium flame until the onions are translucent.
Tip — The secret to the flavorful Keema filling is to sauté onions well, cook the ginger and garlic until aromatic. Do not rush this step because this aromatic squad builds the base flavor of the keema filling.
Mix in chopped tomatoes, tomato puree and mix it well.
After adding tomato and tomato puree, cook the masala until it becomes thick and almost dry before adding or finishing the keema. The filling should not be watery, because extra moisture can make the samosa wrappers soggy or cause them to open while frying.
Add all the spices and cook for another 2–3 minutes over medium-low heat, stirring well to blend the flavors.
Once the oil or ghee starts to separate, add the minced chicken and mix well. Chicken cooks quickly, so be careful not to overcook it.
Cover and cook on low heat for 10–15 minutes. If the chicken releases liquid, continue sautéing until it evaporates and the keema looks dry. Adjust seasoning and let it cool completely before stuffing. The filling should be flavorful and moist-tasting, but dry enough to hold its shape for crisp, flaky samosas.
Remove the keema from the heat and let it cool completely before filling the samosas. Warm filling can soften the pastry sheets and make wrapping difficult.

FOLD THE SAMOSAS

Take out one roll from the box.
Phyllo dough can feel a little tricky to work with, especially if you are using it for the first time. But don’t worry — once you follow the step-by-step tutorial below, you will quickly get comfortable with folding and shaping it.
Roll out the sheets.
Cut a rectangular piece out of the pastry sheets.
Separate them..
Since filo sheets are very delicate and dry out quickly, keep the unused sheets covered with a slightly damp kitchen towel while assembling. Brush or layer them carefully, then fold and seal well to hold the keema filling inside.
I like to cover them by placing a wire rack on top, so the upper layer doesn’t stick to the damp cloth.
Separate 3 sheets from the cut batch and cover the rest.
Brush the sheets with butter.
Add a spoonful of keema filling to one end of the rectangular phyllo sheet.
Fold one corner over the filling to form the first triangle.
Lift and fold it over again to create a half-triangle shape.
Continue folding from side to side, keeping the triangle shape intact.
Keep folding
Until you reach the end of the sheet.
Make one final fold at the end.
Trim any excess phyllo with sharp scissors.
Seal the edges with flour paste. Press gently but firmly so there are no open gaps. A weak seal can cause the filling to leak into the oil. Your samosa is ready to fry or bake.
Preheat the oven to 350°F. Continue shaping the remaining samosas, then place them on a greased baking tray.
Brush the samosas one final time with butter.
Place them in the hot oven to bake. Bake @ 350°F for 20-25 minutes.
Tip — Use medium heat on airfry — Medium heat allows the pastry to cook evenly. Air fry phyllo samosas at 350°F for 10–14 minutes, or until they are golden, crisp, and flaky.
Flip them halfway through baking and brush lightly with butter again, if needed, for even browning.
Bake until they turn golden, crisp, and flaky.
If frying, heat oil in a kadhai or deep pan. Once the oil is hot, carefully add the samosas and fry until crisp and golden brown.
Drain properly. Place fried samosas on a wire rack or paper towel-lined plate. A wire rack helps keep them crisp by allowing air to circulate.
Samosas are ready enjoy them with chutney of your choice.
Serve them fresh. Keema samosas taste best hot and crisp.
If making ahead, reheat them in an oven or air fryer instead of microwaving.

Notes

Make-Ahead and Freezing Instructions

To make ahead

Cook the keema filling up to 2 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before wrapping.

To freeze uncooked samosas

Arrange the folded samosas on a tray in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container. Fry directly from frozen on medium heat; do not thaw.

To reheat fried samosas

Reheat in an oven or air fryer until crisp. Avoid microwaving, as it can make the pastry soft.

For the best texture —

Make sure the keema filling is completely dry before wrapping. Excess moisture is the biggest reason samosas turn soggy or split open during frying.

Do not fry on very high heat. If the oil is too hot, the outside will brown quickly while the pastry may not turn properly crisp. Medium heat gives the best golden, crunchy finish.

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