Juicy Crispy Keema Samosas - Fried & Air Fried
Beef or Chicken Keema Samosas that are crispy, juicy, flavorful and a freezer must have!
- Prep time
- 1 hr
- Cook time
- 56 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
- 1 lb lean ground beef or ground chicken (454g)
- 2 small onions (200g (after trimming))
- 8 clove garlic (20g)
- 2 inches ginger (20g)
- 1-1.5 tsp salt
- 2 tsp coriander powder (roasted is lovely if you have it)
- 2 tsp cumin powder (roasted is lovely if you have it)
- 1 tsp chili powder (cayenne)
- 1.5 tbsp yoghurt (35g)
- 1-2 tsp garam masala
- 1 bunch chopped cilantro (1- 1 1/4 rough cups) (40g)
- 1/2 bunch chopped mint (1/2 3/4 rough cup) (10-15g)
- 3 chopped green onions (greens only) (30g)
- 4-6 green chilies ((depending on how they are and personal preference))
- 30-40 samosa strips
- 2 tbsp flour
- 1/3 cup water
Instructions
- 1
Heat 3-4 tbsp of oil in a wok or saute pan on medium heat
- 2
Add onions, ginger, garlic and saute until just softened
- 3
Add ground meat, 1 tsp salt, cumin, and coriander powders and turn the heat up to medium high or high and aggressively break down the meat into smaller pieces.
- 4
When the meat is cooked through turn the stove off, add yoghurt if needed, and then add 1 tsp of garam masala.
- 5
Stir in everything in the spicy herb mix group, it will seem like a lot but it cooks down.
- 6
Taste, adjust seasoning (chicken keema may need 1 more tsp garam masala) and leave to cool. You can also store this in the fridge for two days.
- 7
Combine the flour and water to form a slurry that will be the glue for your samosa
- 8
Two approaches:Form a cone as shown in the pictures in the blog post and then place 1.5 tbsp of meat mixture in the samosa and seal the samosa.Place the meat mix on the samosa strips and keep folding triangles until only a little is left. Seal with the slurry. In both approaches keep an eye on your 'corners' to make sure they are nice and tight.
- 9
Air Fry: Spray both sides with oil and air fry at 390F for 12-14 minutes, flipping halfway through.
- 10
Pan Fry: Heat an even film of oil up to half an inch high in a pan on medium high. Once the oil is hot fry for 2-3 minutes per side or until golden. You will have some darker spots and that's okay. Just remember not to over crowd your pan.
- 11
Deep Fry: Heat a generous amount of oil in a wok and once the oil is sizzling hot add your samosas and fry until golden.
- 12
Remember to drain on a wired rack!