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Snacks, chaat & street food

Keema Samosa Recipe

قیمہ سموسہ بنانے کا طریقہ

Thin, crackly patti samosas filled with dry-cooked spiced beef keema, raw onion, mint and coriander: the iftar favourite that freezes perfectly.
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Illustration of Keema Samosa

Prep

40 min

Cook

40 min

Total

1 hr 20 min

Serves

8

Difficulty

Medium

Spice

Medium hot

Keema samosas in Pakistan are usually made with ready-made patti, the thin pastry sheets sold in every bazaar, folded into tight triangles. The keema is cooked until completely dry so the pastry stays crisp, and raw onion, mint and coriander are mixed in only after it cools, which keeps the filling fresh and juicy. Most families make a big batch before Ramzan and freeze them.

Ingredients

8 servings

For 8 servings

Measures

Keema

Mixed in after cooling

To fold and fry

Method

  1. Put the mince, ginger-garlic paste, salt, red chilli, turmeric and coriander powder in a pan with half a cup of water. Cover and cook on medium heat until the mince is cooked and the water has nearly dried.

    ⏱ 20 min

  2. Add the oil and bhuno on medium-high heat, breaking up lumps with the spoon, until the keema is completely dry and separate and the oil comes out.

    ⏱ 8 min

  3. Stir in the crushed cumin, chilli flakes, garam masala and lemon juice. Spread on a plate and let it cool completely.

    ⏱ 20 min

  4. Squeeze the chopped onion in a cloth to remove its water, then mix it into the cold keema with the green chillies, mint and coriander.

  5. Lay a patti strip flat. Fold one corner up to form a triangle pocket, fold again to make a cone, fill with a heaped tablespoon of keema, then keep folding along the strip. Seal the end with the flour glue. Repeat for all the strips.

  6. Heat the oil on medium heat and fry the samosas in batches, turning, until golden and crisp. Drain on paper.

    ⏱ 4 min

Tips for the best result

  • Keep the patti under a damp cloth while you fold. Exposed sheets dry out in minutes and crack at the corners.
  • For freezing, fold the samosas, freeze them on a tray until hard, then pack in bags. Fry straight from the freezer; do not thaw.

Common mistakes

  • Leaving moisture in the keema. A wet filling makes soggy samosas that burst in the oil; cook it until it is truly dry.
  • Adding the raw onion while the keema is hot. It wilts and releases water; add it only when the keema is cold.

How to serve

Serve hot with hari chutney or imli chutney, alongside pakoras and fruit chaat at iftar.

Storing and reheating

Folded, unfried samosas keep up to 1 month in the freezer. Fried ones are best eaten the same day; reheat in an air fryer to re-crisp.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
455kcal
Protein
14g
Fat
35g
Carbs
22g
Fibre
1.3g
Sodium
510mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 98

Whole dish ≈ Rs 785 · 72% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Keema Samosa: questions people ask

Can I make samosa patti at home?

Yes: roll small balls of maida dough thinly, stack them with oil and flour between the layers, roll the stack out and cook it briefly on a tawa, then peel the sheets apart and cut into strips. Ready-made patti is easier and gives the same result.

Why do my samosas open while frying?

The end was not sealed well or the filling was wet. Use a thick flour-and-water paste on the last flap and make sure the keema is dry and cold.

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Read this recipe in Urdu: قیمہ سموسہ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/keema-samosa · Handi, DanixSoft