Keema Matar Samosa Recipe

Prep potatoes

Place diced potatoes in lightly salted boiling water and simmer for 6–8 minutes until just tender but not falling apart. Drain and set aside.

Cook aromatics

Heat 2 tbsp oil + 1 tbsp ghee in a large skillet over medium heat. Add 1 tsp cumin seeds and toast 30 seconds until fragrant. Add the finely chopped onion and cook 6–8 minutes until softened and golden. Stir in minced garlic, ginger and chopped green chili; cook 1 minute.

Brown lamb

Add the ground lamb to the pan, breaking it up with a spoon. Cook 6–8 minutes until lamb is browned and most moisture has evaporated.

Spice the meat

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala and 1.5 tsp salt. Cook 2–3 minutes to bloom the spices.

Combine potatoes & peas

Add the parboiled potatoes and 125 g thawed peas to the pan. Gently fold to combine and cook 3–4 minutes so potatoes absorb flavors. If mix seems dry, add 1–2 tbsp water.

Finish filling

Remove from heat. Stir in 1 tsp amchur or 1 tbsp lemon juice and 3 tbsp chopped cilantro. Adjust salt and chili to taste. Let the mixture cool completely before filling samosas (important to prevent pastry from becoming soggy).

Make dough

In a bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbsp oil or ghee and rub into the flour until crumbly. Gradually add ~1/2 cup warm water and bring together to form a firm but pliable dough. Knead 4–5 minutes until smooth. Cover with damp cloth and rest 20–30 minutes.

Divide and roll

Divide rested dough into 10 equal portions (makes about 10–12 samosas). Roll each portion into a ball and flatten into an oval. Using a rolling pin, roll each ball into a 6–7 inch circle or oval about 2 mm thick. Dust lightly with flour as needed.

Form cones

Cut each circle in half to make two semi-circles. Take one semi-circle, brush the straight edge with a little water (use the 2 tsp reserve). Fold straight edge over to form a cone, overlapping about 1/2 inch, and press to seal. Make sure the bottom point is sealed so filling won't leak.

Fill cones

Hold cone open with one hand and spoon 1.5–2 tbsp of cooled keema matar filling into the cone (adjust so cone is 3/4 full to allow sealing). Brush the open edge with water and fold over to seal the samosa into a triangular parcel. Press edges firmly; you can use a little flour paste (from the 1/4 cup flour mixed with water) to reinforce seals if needed.

Repeat

Repeat forming and filling until all dough and filling are used. Keep finished samosas on a tray lined with parchment.

Heat oil

Pour oil into a deep heavy-bottomed pot to about 2–3 inches depth and heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly.

Fry samosas

Fry 3–4 samosas at a time (do not overcrowd) for 5–7 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature; lower heat if browning too quickly. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100°C / 210°F) if frying in batches.

Alternative: bake

To bake, preheat oven to 200°C (400°F). Place samosas on a baking sheet lined with parchment, brush with oil, and bake 20–25 minutes turning once halfway, until golden and crisp.

Serve

Arrange warm keema matar samosas on a platter with mint chutney (recipe below). Garnish with extra cilantro and lemon wedges if desired.

Blend chutney

In a blender or food processor combine 1 cup fresh mint, 1/2 cup fresh cilantro, 1 green chili, 2 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt. Add 2 tbsp water and process to a smooth paste. Adjust water for desired consistency and taste for salt, sugar, and acidity.

Chill

Transfer chutney to a bowl and refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at room temperature alongside samosas.