Keema Aloo Samosa
Crispy keema aloo samosas with spiced meat and potatoes, perfect for freezing. Great for snacks, gatherings, or meal prep, delivering bold flavours and a satisfying crunch every time.
- Prep time
- 40 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Oil
- 500 g Minced Meat
- 400 g Potatoes (boiled)
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 2 Onions
- 1 tsp Chilli Powder
- 1 tbsp Coriander Seeds (crushed)
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 handful Coriander
- 200 g Plain Flour
- 1 tsp Carom Seeds
- 1 tsp Salt
- 2 tbsp Oil
Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Add the minced meat, breaking up any lumps, and cook for 6–8 minutes until the colour changes.
- 3
Stir in the garlic paste and cumin seeds, sautéing for about 1 minute until fragrant.
- 4
Add chopped onions and cook for 3–4 minutes until they soften.
- 5
Mix in the chilli powder, crushed coriander seeds, turmeric powder, and salt, cooking for another 3–4 minutes to combine the flavours.
- 6
Add the boiled potatoes and cook for 4–5 minutes, stirring gently to mix.
- 7
Finish the filling by folding in fresh coriander, then set it aside to cool completely.
- 8
For the dough, combine plain flour, carom seeds, salt, and oil in a bowl until the mixture becomes crumbly.
- 9
Gradually add water in small amounts while kneading until the dough is firm and smooth.
- 10
Cover the dough and let it rest for at least 30 minutes.
- 11
Divide the dough into small round balls, then roll each ball into a circle of medium thickness.
- 12
Cut each rolled circle in half, then shape one half into a cone and seal the edge with water.
- 13
Fill the cone with the cooled keema mixture, being careful not to overfill, and seal the top with water. At this stage, samosas can be frozen if desired.
- 14
Heat oil in a deep pan to medium-hot. Carefully place samosas in the oil and fry for 4–5 minutes on one side.
- 15
Flip the samosas and fry for an additional 3–4 minutes until golden brown and crisp.
- 16
Remove samosas from the oil and drain excess oil on paper towels. Serve hot with chutney.