Tata Sampann Recipes - Keema Samosa

Any list of Indian street food cannot be complete without the samosa. A snack that is available at every street corner in India is originally an import from Central Asia. But like many other foreign things, India has made it its own. Samosa is such an interesting dish that many cultures all over the world have adapted it into their cuisines. While the essence of the samosa – a delicious filling in a flaky fried crust – remains the same, the fillings range from the classic potato to feta cheese. Many delicious variations are available all over the world. Even in the age of fast food, samosa continues to dominate parties, weddings, and chai time.

One of the most well-known non vegetarian versions of the samosa is the Keema Samosa. It is often featured as an Iftar treat. The filling consists of a number of spices including Tata Sampann Meat Masala. mixed with minced meat.

The key to a crispy samosa lies in making a stiff dough and frying it at the right temperature on medium to low flame till they are golden brown. If you are looking for a fail-safe Keema Samosa recipe, try this one created by India’s Top Chef Sanjeev Kapoor.


For the dough

  • ½ cup refined flour
  • 1 tbsp ghee
  • ½ carom seeds
  • Sufficient water

For the filling

  • 1 tbsp ghee
  • 1 tsp carom seeds
  • 1 small onion, finely chopped
  • ½ tsp green chilies, finely chopped
  • 1 tsp Tata Sampann Red Chili Powder
  • 1 tsp Tata Sampann Coriander Powder
  • ½ tsp cumin powder
  • 2 cups mutton minced
  • Salt
  • Coriander leaves, finely chopped
  • 1 tsp Tata Sampann Meat Masala
  • ½ tsp Tata Sampann Garam Masala
  • ¼ cup green peas


  • Use the dough ingredients to make a stiff dough.
  • In a pan, heat the ghee and add carom seeds.
  • Add the green chilies and onion. Sauté till soft.
  • Add red chili powder, coriander powder, and cumin powder. Mix well.
  • Put the minced mutton in the pan along with some salt and coriander leaves. Mix well and cook for two minutes.
  • Now add the Tata Sampann meat masala and garam masala. Followed by the peas.
  • Mix, cover the pan and cook till fully done.
  • Shape the dough into portions. Apply a little oil on each.
  • Roll these out into discs and cut them in half.
  • Fold these into cones and fill them with keema mixture. Seal and shape into samosas.
  • Deep fry these in hot oil over low to medium heat till keema samosas are golden brown.
  • Serve with ketchup or green chutney.

What is your favorite samosa filling? Share your recipes with us by leaving a comment below!

This article is authored by Bonny Shah


The views and opinions expressed in this article are those of the author(s). Assumptions made in the analysis are not reflective of the position of any entity other than the author(s).

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