The samosa crust is made of samosa sheets (recipe from funcooking.co.uk) similar to a spring roll wrapper. You can also use filo pastry wrappers (recipe from Spruceeats.com) instead of or make your own pastry dough. Depending on the ground meat used in filling they are called beef samosa, lamb samosa, mutton samosa, or simply meat samosa. Interestingly, the aloo samosa is the first love of all South Asians, the Lamb or beef keema samosa gets the limelight in meat-lover Pakistani and North Indian foodies. All these again come in tikka, tandoori, Chinese, cheese, and smoked flavors. What are your samosa innovations? Most people think Lamb Samosa originates from Indian Mughal Era, as Ibn Batuta describes in his travel book. It is actually from Central Asia or the Middle East. It came through the travel route and became popular when mince-filled fried triangle pastries were served in the court of Delhi Sultanate by Middle Eastern and Central Asian cooks of the royal kitchen. Some samosa recipes from the blog are chicken samosa and vegetable samosa and I’ll post aloo samosa soon. You might also try these snacks keema cutlets, keema aloo patties, chapli kebab, keema naan, and shami kebab. Or give this Dominican Quipe a try. It is made of bulgar wheat but is very similar to Samosa.
How to make it?
Tips
This is the basic and most authentic samosa filling. Do a taste test and adjust salt or spices if necessary. Samosa needs a spicy filling because they are wrapped in thin roti-like strips that mellow downs a lot of samosa heat. If you find filling less spicy just add some Chat masala or extra chilies for a chat pata flavor. You can try other samosa filling too.
Make sure the onion in the filling or other veggies is completely cooked, otherwise, they might give you a stale aroma.
Ground meat: Use any ground meat you want like lamb, beef, or chicken. I’m using lamb mince for this recipe that has 20% fat. Spices: Most of the spices are common Indian spices. The only difference is roasted and grounded cumin seeds and coriander seeds that I use in most of my Mince recipes. And it lends so much flavor. Just dry roast cumin seeds and coriander seeds on medium heat for 1 minute and grind it. You can always do it in large quantities and use it in all keema recipes. Onion and green onions: I used two types of onion in this recipe. Just make sure to chop your onion in the food processor and squeeze the onion water and discard. Measure onions after squeezing the water. Herbs: I used a combo of mint and cilantro but you can switch one herb for other. Chives or green garlic would taste great too. Chat masala: This ingredient is optional and helps give the recipe chat patta flavor. Chilies: The onions make the mince have a sweeter tinge. The chilies balance it. The samosa is moderately spiced with all those chilies as onions and herbs add a lot of bulk. Samosa patti or spring roll wraps: You can easily find samosa patti or spring roll wrappers in Indian stores or Chinese stores or even online. If you have filo pastry in hand, you can use that too. Cut spring roll wrapper in half to make rectangular samosa strips. Wheat flour: Usually wheat flour and water paste are used to glue the samosa sheets together. You can use plain flour or cornflour too. Oil: Any neutral oil can be used for frying.
The onion needs only a little heat that will change the color to translucent, similarly, other veggies need enough heat to deactivate the enzymes and increase shelf life. You can also freeze extra samosa Patti or spring roll wrapper. Just make sure to bring it completely to room temperature before working. About 30-40 minutes. Remove from the pack and cover with a barely damp towel to keep it moist while working through the samosa folding process. If you try this keema samosa recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
