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Crispy Keema Samosa Recipe with Easy Folding Method Recipe

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Crispy Keema Samosa is a flavorful Indian snack featuring a spiced ground beef filling encased in crispy spring roll pastry sheets. This easy folding recipe results in perfectly crunchy samosas that are delicious served hot with mint chutney, tamarind chutney, or raita, making it a crowd-pleaser appetizer or party snack.

Ingredients

Pastry

  • 1 12-oz package spring roll pastry sheets

Filling

  • 2 tbsp neutral oil (plus more for frying)
  • 1 tsp cumin seeds
  • 1 lb ground beef (full-fat 20% or lean)
  • 5-6 garlic cloves (finely chopped/crushed)
  • 1-inch piece ginger (finely chopped/crushed)
  • 1 1/2 tsp coriander powder (preferably roughly ground)
  • 1 tsp red chili flakes
  • 3/4 tsp red chili powder
  • 1/2 tsp garam masala (homemade preferred)
  • 1/4 tsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 small yellow onion (diced and broken apart)
  • 2 large Indian finger chilies or Serrano peppers (deseeded and finely chopped)
  • 2-3 green onions (thinly sliced or finely chopped)
  • 1/2 cup cilantro (leaves and stems)

Binder

  • 1 small egg
  • 1/3 cup all-purpose flour
  • 1/4 cup water

Instructions

  1. Prepare the Filling: Heat 2 tablespoons of neutral oil in a large pan or skillet over medium-high heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Add 1 pound of ground beef and sauté until the meat changes color from pink to brown, about 3 minutes. Break up the meat with a wooden spoon or potato masher as needed. If the beef begins to stick, deglaze the pan with 2-3 tablespoons of water.
  2. Cook Aromatics and Spices: Add 5-6 finely chopped garlic cloves and a 1-inch piece of finely chopped ginger to the beef. Cook for another 2-3 minutes until aromatic. Stir in 1 1/2 teaspoons coriander powder, 1 teaspoon red chili flakes, 3/4 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/4 teaspoon black pepper, and 1 1/2 teaspoons kosher salt. Continue sautéing the mixture for 2 minutes to incorporate the spices.
  3. Simmer the Meat: Pour in 1/2 cup water, bring to a simmer, reduce heat to low, cover, and cook for 7-10 minutes until the meat is tender and most of the liquid has been absorbed.
  4. Reduce Liquid: Uncover, increase heat, and sauté for another 1-2 minutes until the remaining water evaporates and the beef starts to stick slightly to the bottom. Remove from heat, cover, and allow the mixture to cool. Cooling helps maintain crunchiness when mixing in vegetables.
  5. Add Vegetables: Mix in 1 small diced yellow onion, 2 deseeded and finely chopped green chilies (Indian finger chilies or Serrano peppers), 2-3 sliced green onions, and 1/2 cup cilantro leaves and stems into the cooled meat mixture.
  6. Prepare the Binder: In a small bowl, whisk together 1 small egg, 1/3 cup all-purpose flour, and 1/4 cup water until smooth and pancake batter-like. Set aside on the work surface for assembling samosas.
  7. Fold the Pastry: Place one spring roll pastry sheet on the work surface, keep the rest covered with a damp cloth. Fold the bottom right corner over to the top left corner to form a triangle. Press to seal.
  8. Create Flaps: Fold the bottom left corner of the triangle upward about 1.5 inches above the top line, aligning with the top left corner. Press the fold gently to secure.
  9. Apply Binder: Brush the bottom edge of the new flap with the egg-flour binder paste to act as glue.
  10. Form Cone Shape: Lift the right edge and fold it over the binder line to make a snug triangular pocket. Press to seal with the binder.
  11. Fill the Samosa: Hold the triangular cone with the longest flap at the back. Add 2 tablespoons (20-25 g) of keema filling into the hollow pocket, avoiding the glued areas.
  12. Seal the Edges: Fold the two flappy sides inward neatly to form a parcel shaped like an ice cream cone, keeping edges as neat as possible.
  13. Close the Samosa: Brush the top triangle with binder all over and fold it down to close the samosa completely. Pinch edges if necessary to seal fully. Keep finished samosas covered under a damp cloth while assembling remaining ones.
  14. Fry the Samosas: Pour oil 1.5-2 inches deep in a large frying pan and heat to medium-high (360-380°F / 180-190°C). Add 5-6 samosas carefully. Fry for 4-5 minutes, turning frequently for even golden-brown and crispy texture. Adjust oil temperature to avoid over-browning or sogginess. Remove and drain on paper towels. Serve hot with mint chutney, tamarind chutney, or mint raita.

Notes

  • Use full-fat ground beef (20%) for richer flavor, but lean beef is acceptable.
  • Breaking the meat up during cooking ensures even browning and prevents clumps.
  • Allow the cooked keema to cool before adding fresh vegetables to keep the filling crunchy.
  • Keeping samosas covered under a damp cloth prevents drying out during assembly.
  • Maintain oil temperature within 360-380°F for crispy, non-greasy samosas.
  • You can fold all samosas first, then fill and seal just before frying.
  • Use spring roll pastry sheets for easy folding and extra crispiness compared to traditional samosa dough.

Find it online: https://marthatasty.com/crispy-keema-samosa-recipe-with-easy-folding-method-recipe/