Mouthwatering Juicy Crispy Keema Samosas – Fried or Air Fried Recipe
These Mouthwatering Juicy Crispy Keema Samosas are a delicious fusion of spiced ground meat and fresh herbs, encased in crispy samosa strips that can be fried traditionally or air-fried for a healthier twist. Perfect as a snack or appetizer, these samosas balance rich, savory flavors with a satisfying crunch.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 4 servings (approximately 30-40 samosas) 1x
- Category: Snack
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
Meat Filling
- 1 lb lean ground beef or ground chicken
- 2 small onions, finely chopped
- 8 cloves garlic, minced
- 2 inches ginger, minced
- 1–1.5 tsp salt
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp chili powder
- 1.5 tbsp yoghurt
- 1–2 tsp garam masala
- 1 bunch chopped cilantro
- ½ bunch chopped mint
- 3 chopped green onions (greens only)
- 4–6 green chilies, finely chopped
Samosa Assembly
- 30–40 pieces samosa strips
- 2 tbsp flour
- ⅓ cup water
- 3–4 tbsp oil (for pan frying or deep frying)
Instructions
- Heat oil: Pour 3-4 tablespoons of oil into a wok or sauté pan and heat it over medium heat until it shimmers, indicating it’s hot enough for sautéing.
- Sauté aromatics: Add the chopped onions, ginger, and garlic to the hot oil. Cook until softened and fragrant, about 3-5 minutes, stirring occasionally to avoid burning.
- Cook the meat: Stir in the ground meat along with 1 teaspoon of salt, cumin powder, and coriander powder. Increase heat to medium-high and break down the meat with a spatula. Cook until fully browned, about 5-7 minutes.
- Add yogurt and spices: Turn off the heat once the meat is cooked. If the mixture looks dry, stir in the yoghurt followed by 1 teaspoon of garam masala for enhanced flavor.
- Mix in herbs: Incorporate chopped cilantro, mint, green onions, and green chilies into the filling. Taste and adjust seasoning as needed. Allow the mixture to cool while preparing samosas.
- Prepare slurry: In a small bowl, mix flour and water to create a smooth slurry. This paste acts as a glue to seal samosas.
- Fill samosas: Take a samosa strip, form it into a cone, and fill with approximately 1.5 tablespoons of the meat mixture. Seal the edge carefully with the flour slurry, pressing gently to secure.
- Choose frying method: Decide your cooking method: deep-fry in hot oil until golden and crispy, pan-fry with oil until crisp on all sides, or air fry at 375°F (190°C) for 12-15 minutes turning halfway through for a healthier option.
Notes
- Adjust chili powder and green chilies based on your preferred spice level.
- Allow the filling to cool before assembling to prevent soggy samosas.
- Use fresh herbs like cilantro and mint for vibrant flavor and aroma.
- If air frying, spray samosas lightly with oil to encourage crispiness.
- Ensure oil temperature is hot enough before frying to avoid greasy samosas.
- Store assembled but uncooked samosas in the freezer for up to one month; fry straight from frozen.
Keywords: keema samosas, Indian snack, ground beef samosas, air fried samosas, crispy samosas, spiced keema, savory appetizers
