Keema Samosa Recipe (Patti Samosa)


Keema Samosa Recipe (Patti Samosa

Why You Will Love This Recipe

Keema means “mince,” and in this case refers to the minced mutton (lamb) or beef filling. In my humble opinion, my smoky Keema filling makes the best samosa. Who doesn’t love a crispy, handheld pocket of delicious and dip-able meat?!?

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Perfect for parties, get together, game day or Ramadan Iftar, this traditional Indian and Pakistani snack is sure to please the whole crowd.

Serve with your favorite green chutney or tomato sauce for a delicious appetizer, no matter what the occasion.

Filled with a bright, spicy, and smoky meat filling and fried to crispy golden perfection, you will love this tasty and savory appetizer.

Prep Time 20 mins

Cook Time 30 mins



• 16-18 Samosa Patti Sheets

• 2 tablespoons Vegetable Oil + for Deep Frying

•¾ cup Onion (divided) sliced

•250 grams Ground Meat (Beef or Mutton)

• 2 teaspoon Ginger Garlic Paste

• ½ teaspoon Ground Turmeric

• 1 teaspoon Coriander Powder

• 1 teaspoon Red Chili Powder

• 1 teaspoon Garam Masala Powder Salt to taste

• 1 teaspoon Lemon juice

• 2 tablespoons Cilantro chopped

• 2 tablespoons Dill chopped

• 1¼ cup Scallion (Spring Onion) chopped

• 1 Green Chili

• 1 Live Charcoal

• 1 tsp Ghee Flour Paste A mixture of all purpose flour and water

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In a heavy bottom pan, heat oil. Add ¼ cup sliced onion and fry well till light golden brown.

Add ground meat, ginger garlic paste, all the dry spice powders, and salt. mix and saute on high heat for 1 minute.

Cover and cook on low heat until just done.

Keep in mind that there should be no water left at all, the mixture should be dry.

Take the cooked meat mixture off the heat and immediately add chopped cilantro, dill leaves, scallion, green chili, remaining sliced onion, lemon juice to hot meat mixture and mix well.

Now, place a small steel bowl in the center of the mixture, and put the heated charcoal into the bowl.

Pour 1 teaspoon ghee over the heated charcoal to create smoke, and immediately cover with the tight-fitting lid to allow the smoke to penetrate into the meat.

Let the mixture rest for 10 minutes. After 15 minutes, discard the coal.

Meat Mixture is ready for filling the samosas.

Folding the Patti Samosa Take one patti, and make a cone, fill the mixture in it, wrap the sides to form a triangle, and seal the edges using the prepared flour paste.

(Please refer to the step by step pictures in the post above)

Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.

Repeat the same procedure till all the mixture is used up.

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Heat enough oil in a deep pan or a wok. Once the oil gets hot, reduce the heat to medium-high and fry the samosas until crisp and golden brown.

Do not fry on high heat to avoid burning of the samosas. Serve hot with green chutney or simply with tomato sauce.

Notes For perfect Keema :

Patti Samosa, you want the meat filling to remain moist without having any excess liquid.

Be sure to remove the meat from heat as soon as the meat is  through. If needed, cook on high heat for a minute to dry out any remaining liquid. Samosa pattis can become dry and brittle when exposed to air.

Keep them covered with a damp towel until you fold them.

Be sure to fry your samosas on medium heat.

Oil should reach 175-190C or 350-375F for best results.

Additionally, do not overcrowd the frying pan when frying samosas.

Work in batches to keep the heat constant.

If you are planning to freeze the uncooked samosa, then make sure all of the onions are cooked.

So, after you add the greens and sliced onions, I would recommend sauteing everything together for a minute until onion is just translucent.

Raw onion and uncooked greens may give you stale aroma after freezing.


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