Keema Samosa


Samosa is a popular Pakistani road-side snack made with a variety of fillings. This particular version is made with beef mince (though chicken mince can be substituted) and spiced with green chilies. Once the samosa is filled, it is deep-fried till golden and crispy.

Keema Samosa Recipe


  • 2 tablespoon oil
  • Whole garam masala – to taste
  • 1 tablespoon ginger garlic paste
  • 1 onion, chopped
  • 250gm minced beef or chicken
  • ¼ teaspoon red chili powder
  • Salt, to taste
  • 2 green chili, sliced
  • 4 tablespoon coriander leaves, chopped
  • ¼ teaspoon red chili flakes
  • 2 – 3 tablespoon flour
  • Water, as required
  • Samosa patti
  • Oil, for frying


  1. Heat oil. Add whole garam masala and ginger garlic paste. Saute for about a minute and then add the onions.
  2. Once the onions are translucent, add the beef and cook for about 15 – 20 minutes.
  3. Add red chili powder and salt. Cook till the beef is tender.
  4. Add green chili and chopped coriander, followed by red chili flakes. Cook for about a minute and then take off heat. Let this mixture cool.
  5. Mix flour and water together in a small bowl to make a paste for closing the samosas.
  6. Fold the samosa patti in a triangle. Add about a teaspoon of the filling and close the edges with the flour paste.
  7. Heat oil, and fry the beef samosas till crispy and golden.
  8. The samosas can also be kept in the freezer and frozen for upto 3 months. Once frozen, they can be taken out and fried as needed.

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