Keema Samosa
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Keema Samosa is a savory and immensely popular Indian snack that features a crispy pastry shell filled with spiced minced lamb. This recipe emphasizes the 'Bhuna' technique for the filling, where mutton keema is sautéed with peas, onions, and aromatic spices until intensely flavorful. Encased in a flaky, golden-brown crust, it offers a satisfying burst of savory goodness in every bite. Its taste is savory, spicy, and profoundly satisfying, making it a staple for high-tea and festive celebrations. Best served hot with tangy tamarind chutney or spicy mint dip.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a stiff dough and frying on medium heat is the secret to achieving that smooth, professional crispy shell.
- Letting the filling cool completely before stuffing is crucial to prevent steam from making the pastry soggy.
- Adding a touch of carom seeds (Ajwain) to the dough provides a subtle professional flavor and aids digestion.
- Seal the edges of the samosa firmly with water to ensure they don't open and leak during deep-frying.
Nutritional Information(Per 2 samosas (100g))
240 kcal
14g
14g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.