Method

Make pastry dough: Rub oil into flour to breadcrumb stage. Add salt and water to make a firm, smooth dough. Rest 20 minutes. Make keema filling: Heat 2 tbsp oil. Add onion — cook until dark golden (10 minutes). Add ginger-garlic paste — 2 minutes. Add keema — cook on high heat, breaking up clumps, until the meat browns and all moisture evaporates (10 minutes). The keema must be completely dry.
About 20 min
Tip: Completely drying out the keema filling is essential — any moisture will make the samosa oil-soaked and soggy during frying.
Add garam masala, coriander-cumin powder, red chilli powder, and green chilli to the keema. Cook 2 minutes. Taste and adjust spicing. Add fresh coriander and mint. Cool completely. Shape samosas using the standard cone method, fill generously, and seal tightly.
About 10 min
Tip: Add a whole peppercorn or two and a small piece of cardamom into the filling — this is the Old Delhi way.
Deep-fry at 160°C for 7–8 minutes until deeply golden and crispy, turning occasionally. Frying on low temperature ensures the thick pastry shell cooks through completely. Serve hot with mint-coriander chutney and sliced onion with lemon.
About 20 min
Tip: The perfect keema samosa shell is darker (almost amber) compared to veg samosa. The meat filling radiates more heat and cooks the shell from inside too.

Nutrition per serving (estimate)

Contains: gluten