Keema Samosas

  • 25 Mar - 31 Mar, 2023
  • Mag The Weekly
  • Cookery


· 1½ kg minced meat

· Oil, as needed

· 1 chopped onion

· 8 minced cloves garlic

· 1 minced chunk ginger

· 4 teaspoons coriander powder

· 3 teaspoons cumin powder

· 2 teaspoons salt

· 2 teaspoons black pepper

· 1 teaspoon red chilli powder

· 1 handful chopped coriander


In a pan, heat the oil and add the onions, garlic and ginger. Saute on medium heat till they are translucent and slightly golden. Add all the spices and fry for about one minute. Add the meat and ½ cup of water. Turn the heat down to low, cover and cook for 45 minutes, or till the meat is cooked. Once the meat is cooked, uncover and dry out any water remaining on high heat. It is important to ensure there isn't any water left in the meat. Once the water has dried, turn the heat off and add in the chopped coriander. Wrap the mixture in the samosa patti one by one. You can use spring roll wrappers too. Fry the samosas on medium heat until they turn golden and crispy. Serve hot with any chutney you like.