Keema Aloo Samosa

When you imagine an Indian snack, most likely you think about those crispy triangular pasties filled with spiced potatoes. Yes, I’m talking about Samosas! Today I am going to prepare Samosas with homemade dough and this time they are stuffed with meat and potato. It is also known as Keema Aloo Samosa.

On my website, you can find another version of Samosas made with store-bought dough. You can also visit my other recipe Vegetable Samosa which is also made with homemade dough.

Samosas de carne y patata (Keema-aloo Samosa)

 

 Ingredients

  For the filling

  • 300g minced meat
  • 2 medium potatoes cut into small cubes
  • 1 onion, finely diced
  • 2 teaspoons of ginger garlic paste
  • 2 tablespoons fresh coriander, finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Garam Masala
  • 1 teaspoon chilli powder
  • 1 chopped green chilli 
  • 2-3 tablespoons of oil
  • Salt to taste
  • Oil for frying

  For the dough

  • 300g flour
  • 1 teaspoon of salt
  • 4 tablespoons of Ghee (clarified butter) or oil
  • 1 teaspoon of Nigella seeds (optional)
  • Coldwater for kneading.

 

Instructions:

Preparation of the dough:

Keema Aloo Samosa

-Put the flour and salt in a bowl. Add oil and using your fingertips start mixing oil and flour to create a breadcrumb-like texture.

-Start adding cold water slowly and knead until you get a smooth but firm and stiff dough.

-Cover it with a kitchen towel or a plastic wrap and let it rest while we proceed to prepare the filling.

Preparation of the filling:

-Ingredients for the filling.

Keema Aloo Samosa

-Heat a little oil in a frying pan and fry the potatoes until golden. Set them aside.

-In the same frying pan, add the rest of the oil and fry the onion until transparent. Add the minced meat and fry, stirring constantly so that the meat does not stick together.

-Add all the spices, garlic and ginger paste and salt. Add the potatoes that we fried earlier.

-Mix and fry for a few minutes so that everything is well integrated. Add water (about half a cup). Cover and cook over medium heat until the potatoes are cooked.

-When the water has been absorbed, add fresh coriander leaves and mix.

-Let the filling cool before preparing the Samosas.

Preparation of the Samosa:

-Put some water in a cup and set it aside. This water will serve to seal the dough.

-Take the dough and divide it into about 9 portions giving them a round ball shape. Cover them again with a kitchen towel to stop the dough from drying out.

-Take one ball and dip it in a small amount of flour. Roll it into an oval shape, about 10cm wide and 16cm in length approximately.

-Cut them in half, and you will get two semicircles. Take the straight side of the semicircle and fold it in half (as in the photo below). Dip your finger in the water and damp the top part where you have folded it. Fold the other half resting on top of the first one and press lightly. This way, it will come out like a cone (see photo below).

-Stuff them with the filling. Apply water with a fingertip all around the edges of the Samosa. Now put together the two sides and seal very well by pressing with your finger.

-Dust a little flour on a plate and place the Samosa with the tip upwards (see the photo).

-Repeat these steps for the remaining Samosas and keep them all time covered with a kitchen towel.

-First prepare 4/5 Samosas and fry them. While they are frying, prepare the leftovers. This way the Samosas will not become deformed and dry out.

-With this measure, we will get 16/18 units of Samosas.

Fry the Samosa:

-Put plenty of oil in a pan or a wok over medium heat.

-The oil has to be medium hot. Add a small portion of dough to the oil and it shouldn’t rise immediately. When it slowly rises and you see small bubbles around the dough, it is the optimal temperature for frying the Samosas

-Add 4/5 Samosas. Do not add too many at a time, they should have space between them.

-Fry them over medium heat for 12-15 minutes until golden brown on both sides and during this time do not increase the heat. The secret is to fry the Samosas at a low temperature for a long time.

-Remove the Samosas and place them on a plate with kitchen paper to remove excess oil and serve them with tamarind chutney or green chutney.

Keema Aloo Samosa

 

Keema Aloo Samosa

Keema Aloo Samosa

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cuisine India
Servings 6

Ingredients
  

For the filling

  • 300g minced meat
  • 2 medium potatoes cut into small cubes
  • 1 onion, finely diced
  • 2 teaspoons of ginger garlic paste
  • 2 tablespoons fresh coriander, finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Garam Masala
  • 1 teaspoon chilli powder
  • 1 chopped green chilli
  • 2-3 tablespoons of oil
  • Salt to taste
  • Oil for frying

For the dough

  • 300g flour
  • 1 teaspoon of salt
  • 4 tablespoons of Ghee (clarified butter) or oil
  • 1 teaspoon of Nigella seeds (optional)
  • Coldwater for kneading.

Instructions
 

Preparation of the dough

  • Put the flour and salt in a bowl. Add oil and using your fingertips start mixing oil and flour to create a breadcrumb-like texture.
  • Start adding cold water slowly and knead until you get a smooth dough.
  • Cover it with a kitchen towel or a plastic wrap and let it rest while we proceed to prepare the filling.

Preparation of the filling

  • Heat a little oil in a frying pan and fry the potatoes until golden. Set them aside.
  • In the same frying pan, add the rest of the oil and fry the onion until transparent. Add the minced meat and fry, stirring constantly so that the meat does not stick together.
  • Add all the spices, garlic and ginger paste and salt. Add the potatoes that we fried earlier.
  • Mix and fry for a few minutes so that everything is well integrated. Add water (about half a cup). Cover and cook over medium heat until the potatoes are cooked.
  • When the water has been absorbed, add fresh coriander leaves and mix.
  • Let the filling cool before preparing the Samosas.

Preparation of the Samosa

  • Put some water in a cup and set it aside. This water will serve to seal the dough.
  • Take the dough and divide it into about 9 portions giving them a round ball shape. Cover them again with a damp kitchen towel to stop the dough from drying out.
  • Take one ball and dip it in a small amount of flour. Roll it into an oval shape, about 10cm wide and 16cm in length approximately.
  • Cut them in half, and you will get two semicircles. Take the straight side of the semicircle and fold it in half (as in the photo below). Dip your finger in the water and damp the top part where you have folded it. Fold the other half resting on top of the first one and press lightly. This way, it will come out like a cone (see photo below).
  • Stuff them with the filling. Apply water with a fingertip all around the edges of the Samosa. Now put together the two sides and seal very well by pressing with your finger.
  • Dust a little flour on a plate and place the Samosa with the tip upwards (see the photo).
  • Repeat these steps for the remaining Samosas and keep them all time covered with a kitchen towel.
  • First, prepare 4/5 Samosas and fry them. While they are frying, prepare the leftovers. This way the Samosas will not become deformed and dry out.
  • With this measure, we will get 16/18 units of Samosas.

Fry the Samosa:

  • Put plenty of oil in a pan or a wok over medium heat.
  • The oil has to be medium hot. Add a small portion of dough to the oil and it shouldn’t rise immediately. When it slowly rises and you see small bubbles around the dough, it is the optimal temperature for frying the Samosas.
  • Add 4/5 Samosas. Do not add too many at a time, they should have space between them.
  • Fry them over medium heat for 12-15 minutes until golden brown on both sides and during this time do not increase the heat. The secret is to fry the Samosas at a low temperature for a long time.
  • Remove the Samosas and place them on a plate with kitchen paper to remove excess oil and serve them with tamarind chutney or green chutney.

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