Keema Samosa

Aloo and other veggies are replaced by chicken keema in this unique samosa recipe. The result is magnificent. It’s delectably tasty, authentic and the aroma is what makes this dish special This is a Sanjeev Kapoor exclusive recipe.

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Keema Samosa

Main Ingredients Mutton mince (keema), Refined flour dough
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Keema Samosa

  • 1 cup Mutton mince (keema)
  • as required Refined flour dough
  • to taste Salt
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Garlic , chopped
  • 1 teaspoon Ginger , finely chopped
  • 1 medium Onion , finely chopped
  • 1 teaspoon Green chillies , finely chopped
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • to deep fry Oil
  • 3 tablespoons Green peas , blanched
  • 1 tablespoon Fresh coriander leaves , chopped


  1. Heat 1 tablespoon ghee in a pressure cooker, add cumin seeds and when it changes colour, add garlic and ginger, mix and sauté till garlic turns golden brown.
  2. Add onion, mix and sauté till onion turns golden. Add green chillies, mix and sauté for 30 seconds. Add red chilli powder, cumin powder and coriander powder, mix and sauté for 30 seconds.
  3. Add mutton mince, mix and sauté for 1-2 minutes. Add garam masala powder and salt and mix well.
  4. Add 2-3 tablespoons water, mix, cover and pressure cook till 3-4 whistles are released. Open the lid when the pressure has settled and transfer the mince mixture into a bowl and let it cool down to room temperature.
  5. Divide the dough into equal portions. Roll out each portion into semi-thick oval sheet and halve.
  6. Heat sufficient oil in a kadai.
  7. Add green peas and coriander leaves to cooked mutton mixture and mix well.
  8. Apply some water on the edges of each halved sheet and shape into a cone. Stuff with some mince mixture, apply some water on the edges, bring the edges together and seal to make samosas.
  9. Slide the samosas into hot oil and deep-fry, on medium-low heat, till golden brown and crisp. Drain on absorbent paper.
  10. Arrange them on a serving platter and serve hot.