Hyderabadi cuisine is a celebration of warm spices, bold condiments and slow-cooking techniques that lend classic recipes a rich and dense character. The keema samosa, packed with a delicious minced meat stuffing is a staple in Hyderabadi cuisine. Popular at Irani-style cafés and during the festive season, these triangular pockets are a stunning balance of spice, fragrance and texture – delicious enough that you cannot simply stop at one.
Known for its rich, spicy flavours and aromatic flourishes, Hyderabadi cuisine is reminiscent of a very grand and opulent historical culture, that has seamlessly translated into its culinary preparations which continue to be popular even today. From biryanis to shahi tukdas to slow-cooked mutton curries, Hyderabadi food carries a very dense character that has made each one of its famed dishes so very iconic.
A staple within this cuisine is the Hyderabadi-style keema samosa – triangular pockets brimming with delicious minced meat that is cooked in garam masala and other aromatic spices. Crisp on the outside and chewy and warm on the inside, the keema samosa is one of the most popular snacks or appetisers to emerge from Hyderabad’s old gullies and narrow lanes. At Irani cafés, in several households and during the festive season too, Hyderabadi-style keema samosas make a regular appearance and are sought-after delicacies which promise great taste.
Making the keema samosas at home inv
Read MoreStart with the keema. Heat oil in a thick-bottomed kadhai or pan and sauté onions and green chillies until golden.
Add ginger garlic paste and cook for about a minute.
Add the keema and let it cook on a medium to high flame for 3-4 minutes until it starts to change colour.
Now add the spices and condiments including turmeric, red chilli powder, cumin and coriander powder and salt. Mix well and cook for a couple of minutes.
Next, add garam masala and coriander powder, cover with a lid and cook for 1-2 minutes longer. Finish with a sprinkling of fresh lemon juice.
Take the keema off the heat and allow it to cool.
To make the samosas, either take one readymade samosa patti or roll homemade dough into a patti and fold its bottom corner into a triangle. Keep folding the dough to form a conical structure.
Stuff 1-2 tablespoons of the keema filling inside and seal off the edges using the flour-water paste. Make all the samosas in the same manner.
Heat oil in a deep kadai on medium flame. Fry the samosas until golden and crisp. Remove and strain on paper towels and serve warm with mint chutney.
1 To prepare the keema for the stuffing, use a heavy-bottomed kadai which cooks the meat evenly without overbrowning it. A TTK Prestige Cast Iron Scratch Resistant Round Base Kadai is perfect for making the stuffing as it prevents the keema from sticking to the bottom of the pan.
2 If you are keen on using a pan for sautéeing the minced meat, a cast-iron fry pan works best because it reduces the risk of scratches as you stir the keema vigorously. Go for the TTK Prestige Cast Iron Scratch Resistant Round Base Fry Pan that will cook the meat hassle-free.
3 To fry the samosas, the best alternative is to choose a deep-bottomed kadai that heats oil uniformly. The TTK Prestige Omega Select Plus Aluminium Flat Base Non-Stick Coating Kadai is perfect for this purpose. One can fry at least 2-3 samosas in one go, in minimum oil.
4 For those who wish to cut down on the use of oil, going the air-fryer route is another alternative to prepare the Hyderabadi-style samosas. Use the TTK Prestige Multi-Chef All-in-One Air Fryer which is a sophisticated appliance that will crispen the samosas in limited oil.
5 To make a smooth ginger-garlic paste essential to the keema recipe, the chutney jar of the TTK Prestige Deluxe Mixer Grinder can come in quite handy. It minces aromatics into a fine paste which integrates seamlessly into the keema.
Generally, the outer coating of the samosa carries very little taste. When the keema is also subtly flavoured, the whole samosa ends up tasting bland. Prepare a slightly spicy and robustly flavoured keema stuffing to make the samosa’s flavours pop.
Keema becomes watery when it contains too much oil or when it remains undercooked. Perfectly cooking the minced meat is the best way to make a dry, samosa-worthy stuffing.
Making samosas with warm stuffing turns the patti dough soggy. When this soggy dough is immersed in oil, the samosa breaks apart. So, cool the stuffing before wrapping the samosa.
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