Have you tried the samosa? Indian samosas are crispy dumplings typical of Indian, Pakistani, and Tibetan cuisine. In this post, we are going to tell you exactly what they are, how they are made and we are going to give you two delicious recipes, one with meat and the other vegetarian.

Let’s see the recipes for keema samosas. We will also see how to make the dough for samosa.

What is samosa

As we said,  samosas are triangular-shaped dumplings typical of Indian cuisine.

They are prepared with a very thin dough similar to filo pastry, which when fried becomes very crispy. It is usually filled with vegetables seasoned with a mixture of spices such as curry, turmeric, and ginger among others, and there are also varieties of meat.

They are usually served accompanied by some sauce, which can be a chutney, yogurt sauce, a hot sauce, etc.

A samosa can also be sweet, in which case they are eaten as a snack or dessert.

Dough recipe for Indian samosas

You can use 8 sheets of filo pastry or brick pastry or make the homemade dough, which we explain below.

Ingredients (for 15 samosas)

  • 400 g of wheat flour
  • 12 g of fine salt
  • 100g vegetable oil
  • 170-200g of water
  • flour for kneading

How to make the dough for samosas

  • Mix the flour with the salt
  • Add the oil and work the flour with the tips of your fingers, until it absorbs all the oil and we are left with a kind of crumbs.
  • We are incorporating the water little by little, kneading until we have a homogeneous mass.
  • We pass the dough to the oiled table, we oil our hands and knead until it is smooth and soft.
  • Wrap in kitchen film and let rest for 30 minutes.
  • After this time, we stretch the dough with the rolling pin on a slightly floured table, it has to be very finite.
  • We cut discs about 15-18 cm in diameter, and then cut them in half with a knife.
  • We take each semicircle and moisten the edges, and join the straight side forming a cone. Fill and seal the open side by pressing with your fingers.
  • If you prefer to use bought filo pastry or brick pastry, which is also very good, cut it into strips of approx. 10cm wide, paint one of the sides with egg, put the filling on one end, and fold the strip of dough in the shape of a triangle on itself. In this video you can see the traditional way of closing the samosa, using a “tail” made with flour and water.

Keema samosas recipe


  • 500 g of chopped chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon of curry
  • 1 teaspoon grated fresh ginger (or powdered)
  • 1 teaspoon of turmeric
  • chopped fresh coriander
  • extra virgin olive oil
  • chilies without seeds and chopped (amount to taste)
  • Salt
  • oil for frying

How to make keema samosas

  • We have already seen how to prepare the dough, now we have to make the filling:
  • In a large frying pan, heat a splash of olive oil. Sauté the onion and minced garlic.
  • When the onion begins to turn transparent, add the spices: ginger, turmeric, curry, cumin and chili (if you don’t like it spicy you can avoid it). Mix well and cook until the onion is soft.
  • Add the keema, salt, stir well and let cook for about 20 minutes.
  • Add the chopped coriander in the last few minutes.
  • Turn off the heat and let cool a bit before filling the samosas.
  • Assemble the samosas as explained in the dough recipe, and fry in plenty of hot oil until golden brown. Let’s put them on absorbent paper to remove excess oil.
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Stephanie Cleghorn

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