Few snacks are as iconic and comforting as a crispy, golden-brown samosa. But when you pack them with richly spiced keema mutton and a heady touch of garam masala, you elevate this humble street food to something truly special. These Keema Mutton Samosas are a bold, meaty twist on traditional samosas, with a deeply savory filling wrapped in a flaky homemade crust. Whether you're making them for chai time, a festive gathering, or a cozy weekend snack, this recipe delivers on flavor and crunch. It's everything you love about indian samosas—just with more depth, more spice, and more soul.
If you’ve been searching for the perfect samosa filling recipe that goes beyond the classic potatoes and peas, this one’s for you. It brings together elements from easy samosa recipes and street-style flair (think samosa chaat) while giving a nod to homemade comfort. Plus, we’ll walk you through exactly how to make samosas that are restaurant-quality, but achievable in your kitchen.
Keema Mutton Samosas with Garam Masala
Prep Time 35 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Snack
Cuisine Indian
Mixing bowl for kneading the dough
Frying pan to cook the keema filling
Rolling Pin for shaping the samosa dough
Small bowl of water to seal the edges
Deep frying pan or deep fryer to cook the samosas
Slotted spoon for safe frying
Paper towels to absorb excess oil
For the Dough
- 2 cups all-purpose flour
- 1/4 cup vegetable oil or ghee
- 1/2 tsp salt
- 1/2 tsp ajwain seeds carom seeds
- 1/2 cup water plus more if needed
For the Keema Mutton Filling
- 1 lb ground mutton you can also use ground beef or chicken as a substitute
- 1 medium onion finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies finely chopped
- 1/2 cup green peas optional but adds a great texture contrast
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp chopped fresh cilantro
- 2 tbsp oil
For Frying
- Vegetable oil for deep frying
Prepare the Dough
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Add the oil or ghee and rub it into the flour until it resembles coarse breadcrumbs. Slowly add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest while you prepare the filling.
Cook the Keema Filling
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Toss in the onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
Next, add chopped green chilies, followed by the ground mutton. Stir well, breaking apart any lumps. Cook until the mutton starts to brown and release its own oil—this should take about 10–12 minutes.
Add the turmeric, coriander powder, red chili powder, and salt. Mix well. Stir in the peas if using and cook for another 5 minutes until everything is well blended. Sprinkle in the garam masala and chopped cilantro, then turn off the heat. Allow the mixture to cool to room temperature.
Shape the Samosas
Divide the dough into 5 equal portions and roll each into a ball. Roll out one ball into an oval shape, about 6–7 inches long. Cut it in half to form two semi-circles.
Take one semi-circle and form a cone by bringing the straight edge corners together and sealing with a little water. Fill the cone with 2 tablespoons of the keema mixture. Moisten the edges and press to seal the open end. Repeat with the remaining dough and filling.
Fry the Samosas
Heat oil in a deep pan over medium heat. To test, drop a small piece of dough into the oil—it should sizzle and rise slowly to the top.
Add samosas in small batches, frying slowly until golden brown and crisp on all sides. This can take about 6–8 minutes per batch. Drain on paper towels.
For a baked samosa variation, preheat oven to 375°F (190°C). Arrange the shaped samosas on a greased baking sheet, brush with oil, and bake for 30–35 minutes until golden brown, flipping halfway through.
Pairings
These keema mutton samosas pair perfectly with a strong masala chai for the ultimate chai samosa moment. The rich, spicy meat filling balances beautifully with the warmth of the tea—ideal for rainy evenings or weekend get-togethers.
Looking for something cooler? Pair with a chilled mint yogurt dip or tamarind chutney for a contrast of flavor and texture. For a more filling meal, serve alongside a vibrant samosa chaat: top the halved samosas with yogurt, chutneys, chopped onions, sev, and cilantro for a tangy street-style twist.
Want to go all-out? Pair with other popular Indian food recipes like pav bhaji, butter chicken sliders, or a small plate of onion pakoras.
FAQs
1. Can I use chicken instead of mutton for this recipe?
Absolutely! A chicken samosa recipe using ground chicken will work just as well. Just note that chicken cooks faster than mutton, so adjust your cook time accordingly. It’s a lighter alternative but still deeply flavorful with garam masala.
2. What kind of onion is best for the filling?
Yellow onions are ideal for their balance of sweetness and sharpness. If you're making an onion samosa recipe or even mixing in extra onions for more texture, just be sure to cook them down well to avoid raw flavors.
3. Can I freeze these samosas?
Yes! Once assembled (but before frying), place them on a tray to freeze individually. Once frozen solid, store in an airtight container or ziplock bag. When ready to cook, you can fry them directly from frozen—just give them a few extra minutes in the oil.
4. What are some vegetarian variations of this?
If you're craving vegetarian options, try an aloo samosa recipe with a potatoes and peas filling, spiced with cumin, coriander, and garam masala. It’s one of the most beloved easy samosa recipes and a great alternative for meatless days.
5. Can I bake these instead of frying?
Definitely. If you're looking for a healthier option, baked samosa versions are great. Just brush the shaped samosas with oil and bake in a preheated oven at 375°F until golden brown. They won’t be quite as crispy, but they’ll still be delicious.
