Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Juicy Crispy Keema Samosas - Fried & Air Fried Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

These Juicy Crispy Keema Samosas are a flavorful Indian-inspired snack featuring spiced ground beef or chicken filling wrapped in crispy samosa strips. The keema mixture is cooked with aromatic spices, ginger, garlic, and fresh herbs, then folded into triangles and cooked either by frying or air frying to achieve a perfect golden crunch with a succulent, juicy interior. Ideal for appetizers, snacks, or casual gatherings, these samosas combine traditional flavors with simple cooking techniques for a delicious treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 30 servings

Ingredients

Meat Mixture

  • 1 lb lean ground beef or ground chicken (454g)
  • 2 small onions, finely chopped (200g after trimming)
  • 8 cloves garlic, minced (20g)
  • 2 inches ginger, minced (20g)
  • 1-1.5 tsp salt
  • 2 tsp coriander powder (preferably roasted)
  • 2 tsp cumin powder (preferably roasted)
  • 1 tsp chili powder (cayenne)
  • 1.5 tbsp yoghurt (35g)
  • 1-2 tsp garam masala
  • 1 bunch cilantro, chopped (about 1 to 1 1/4 rough cups) (40g)
  • 1/2 bunch mint, chopped (1/2 to 3/4 rough cup) (10-15g)
  • 3 green onions (greens only), chopped (30g)
  • 4-6 green chilies (adjust to taste)

Assembly & Cooking

  • 30-40 samosa strips
  • 2 tbsp flour
  • 1/3 cup water
  • Cooking oil for frying or oil spray for air frying

Instructions

  1. Prepare the Meat Mix: Heat 3-4 tablespoons of oil in a wok or sauté pan over medium heat. Add the chopped onions, minced ginger, and garlic, sautéing until just softened to release their flavors.
  2. Cook the Ground Meat: Add the ground beef or chicken to the pan along with 1 teaspoon of salt, roasted cumin powder, and coriander powder. Turn the heat to medium-high or high, breaking the meat down aggressively into smaller pieces as it cooks through thoroughly.
  3. Add Yogurt and Spices: Once the meat is fully cooked, turn off the stove. Stir in the yoghurt as needed to keep the mixture moist, then add 1 teaspoon of garam masala for seasoning.
  4. Mix Herbs and Chilies: Incorporate the chopped cilantro, mint, green onions, and green chilies into the meat mixture. The volume may seem large, but the herbs will cook down as they meld with the spiced meat. Taste and adjust seasoning; chicken keema often benefits from an extra teaspoon of garam masala.
  5. Cool the Filling: Allow the keema mixture to cool fully before assembling the samosas. You can refrigerate it for up to two days if preparing ahead of time.
  6. Prepare the Flour Slurry: Combine the 2 tablespoons of flour with 1/3 cup of water to make a sticky slurry that will act as the glue to seal your samosas.
  7. Fold the Samosas: Take a samosa strip and form a cone shape as shown in the blog photos or instructional guides. Spoon about 1.5 tablespoons of the cooled meat mixture inside. Fold the samosa triangle along the strip, sealing each fold with the flour slurry. Continue folding triangles until the strip is used, ensuring all corners are tight and sealed well.
  8. Cooking Options:
    - Air Fry: Lightly spray both sides of the samosas with oil and air fry at 390°F (200°C) for 12-14 minutes, flipping halfway through for even crispiness.
    - Pan Fry: Heat about half an inch of oil in a pan over medium-high heat. Fry the samosas for 2-3 minutes per side or until golden and crispy. Avoid overcrowding the pan.
    - Deep Fry: Heat a generous amount of oil in a wok until sizzling hot. Fry samosas fully submerged until golden brown and crisp.
  9. Drain Excess Oil: Place cooked samosas on a wire rack to drain excess oil, keeping them crisp until serving.

Notes

  • The spice level can be adjusted by varying the number of green chilies and the amount of chili powder.
  • If using chicken keema, adding an extra teaspoon of garam masala enhances the flavor.
  • Make sure samosa folds are sealed tightly to prevent filling leakage during cooking.
  • Leftover meat filling can be refrigerated for up to two days or frozen for longer storage.
  • For a lower-fat version, air frying is recommended instead of deep or pan frying.
  • Use roasted spices if available for deeper flavor.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian

Find it online: https://recipesvibe.com/juicy-crispy-keema-samosas-fried-and-air-fried-recipe/