Mini Keema Samosas Recipe

Here’s the best recipe for Mini Keema Samosas, a delicious and crispy snack filled with spiced minced meat. Perfect for parties or as an appetizer!

Ingredients

For the Filling:

• 250g minced meat (keema, lamb, or chicken)
• 1 medium onion (finely chopped)
• 2 green chilies (finely chopped)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 2 tablespoons fresh coriander leaves (finely chopped)
• Salt, to taste
• 1 tablespoon oil

For the Dough:

• 2 cups all-purpose flour (maida)
• 1 teaspoon carom seeds (ajwain)
• 2 tablespoons oil or ghee
• ½ teaspoon salt
• Water (as needed for kneading)

For Assembly:

• 1 tablespoon all-purpose flour (for sealing paste)
• 2 tablespoons water (to make the sealing paste)
• Oil (for deep frying)

Instructions

1. Prepare the Dough

1. In a large bowl, mix all-purpose flour, salt, and carom seeds.
2. Add oil or ghee and mix until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 20-30 minutes.

2. Cook the Keema Filling

1. Heat oil in a pan over medium heat. Add chopped onions and green chilies, and sauté until golden.
2. Add ginger-garlic paste and cook for 1 minute.
3. Add minced meat, salt, turmeric, red chili powder, cumin powder, coriander powder, and garam masala. Cook until the meat is browned and the moisture evaporates.
4. Stir in fresh coriander leaves and allow the mixture to cool completely.

3. Shape the Samosas

1. Divide the dough into small balls and roll them out into thin circles (about 3-4 inches in diameter).
2. Cut each circle in half to form two semi-circles.
3. Make a paste with flour and water for sealing.
4. Fold each semi-circle into a cone, sealing the edges with the paste.
5. Fill the cone with 1-2 teaspoons of the keema filling. Seal the open edge to form a triangle.

4. Fry the Samosas

1. Heat oil in a deep pan over medium heat.
2. Fry the samosas in batches, ensuring they are golden and crispy. Avoid overcrowding the pan.
3. Remove and place on a paper towel to drain excess oil.

5. Serve

• Serve hot with mint chutney, tamarind chutney, or ketchup.

Pro Tips

• Ensure the filling is completely dry to prevent soggy samosas.
• Roll the dough thinly for a crispy texture.
• Fry on medium heat to cook the samosas evenly without burning.

Enjoy these crispy, flavorful Mini Keema Samosas with your favorite dips!

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