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Keema Matar Samosa

BetterButter Editorial
0 minutes
Prep Time
45 minutes
Cook Time
8 People
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ABOUT Keema Matar Samosa RECIPE

We love stuffing the samosas with everything other than the traditional potato filling. These samosas are filled with minced meat and peas, making it a filling yet delicious snack

Recipe Tags

  • Non-veg
  • Eid
  • Indian
  • Frying
  • Snacks

Ingredients Serving: 8

  1. For the samosa shell:
  2. 1 cup flour
  3. 1 tblsp dalda
  4. 1/2 tsp carom or ajwain seeds
  5. 1/4 tsp salt
  6. water
  7. For the filling:
  8. 250 grams minced meat of your choice
  9. 1 tsp ginger garlic paste
  10. 1 onion chopped
  11. 1/2 tsp garam masala powder
  12. 1/2 tsp cumin powder
  13. 1/4 tsp red chilli powder
  14. 1/4 tsp turmeric powder
  15. 1 green chilli chopped
  16. 1 tblsp Worcestershire sauce (optional)
  17. salt to taste
  18. 1 cup peas boiled
  19. a pinch of sugar
  20. oil to fry


  1. 1. Make the dough for the samosa first, by kneading all the ingredients for the samosa patti together. The dough should be quite stiff . Let it rest for atleast 30 minutes.
  2. 2. In a pan, heat 1 tsp of oil and fry the onions and ginger garlic paste together until the onions turn golden brown. Add in all the meat and cook till the meat browns.
  3. 3. Add all the masalas to it - Worcestershire turmeric, cumin, garam masala, red chilli powder and salt and cook for about 15 minutes.
  4. 4. Add the boiled peas and chopped green chillies and let it cook for an additional ten minutes. Check for the doneness of the meat. Remove and cool
  5. 5. Pinch of balls from the samosa dough, roll out into circles. Fill the samosa, shape into a triangle and seal with the help of a bit of water.
  6. 6. Heat oil in a pan and fry the samosas on high heat until crisp and golden brown. Eat with the chutney of your choice

Reviews (3)  

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Sazida Bano
Sazida Bano   Jun-11-2016

Ruchira Hoon
Ruchira Hoon   Feb-12-2016

whole wheat is perfect

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