Keema Samosay

Recipe Contributed by Made Easy Community Member : [email protected]

Meal type: snacks
  • 10-20 min
  • 15-30 min
  • 10+


  • Mince 750gm
  • Onion 3 medium
  • Green chilies finely chopped 3 – 4
  • Fresh coriander chopped 3 – 4 tbsp
  • Ginger garlic paste 1tbsp
  • National Black pepper powder 1tsp
  • Red chili flakes 1tsp
  • Garm masala or all spices powder 1tsp
  • National Cumin seed 1tsp
  • National Turmeric(Haldi) 1/2 tsp
  • National Salt to taste
  • Oil 3 tbsp


  • Put oil in the pan, add ginger garlic paste, and stir it for a minute over medium flame.
  • Add mince in it, and stir fry the mince over medium flame until its water dries.
  • Add cumin seed, black pepper powder, salt, turmeric, red chili flakes, and garam masala powder to it.
  • Mix well and add 1/4 cup water and cover with a lid. Cook on low flame for 10 minutes.
  • Dry the moisture over a high flame and when the stuffing is completely dry remove it from the heat.
  • When the stuffing has completely cooled down, add onion, green chillis, and fresh coriander to the stuffing. Mix well and set aside.
  • Take a samosa sheet and fold it into a triangular shape to make a cone.
  • Fill the cone with stuffing then seal the edges of the samosa sheets with flour paste properly.
  • Make all samosas in this way. You can freeze keema samosa at this stage.
  • Pour oil into the wok and heat the oil over medium heat.
  • When the oil is medium hot add samosas one by one to it, make sure not to overcrowd the wok with samosas.
  • We have to fry the samosa on low to medium flame.
  • Turn and stir the samosa to evenly fry until golden brown.
  • Remove it from the oil and place it on absorbent paper to remove the excess oil.
  • Your crispy and crunchy keema samosa is ready.