Easy Samosa Recipe

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I think you’re going to love this easy samosa recipe. Perhaps even more than other more complicated recipes for samosas. My personal favourite samosas are Punjabi samosas that are slowly fried in hot but not crazy hot oil for 8 minutes before turning up the heat to high to brown and crisp them. That is really what you are going to get here. In this post, I’m going to show you my little cheat that cuts out the hard work without any loss of deliciousness!

Hand reaching for one of the easy Keema Samosas

About this easy samosa recipe

This was a bit of an experiment after making countless samosas over the years. Instead of purchasing samosa wrappers which aren’t great and are also a bit fussy to fold, I used frozen parathas. The parathas are prepared in a similar way to the pastry you use to make authentic Punjabi samosas so needless to say, the experiment worked!

As I love Punjabi style samosas, I have made pastry for them many times. I posted a couple of recipes for them on my other blog including this beef samosa recipe, if you would like to try making the pastry. When you make this easy samosa recipe, you will cut out all that pastry work and you really won’t notice any difference.

For this recipe, I filled the samosas with my 30 Minute Keema but you could also make them veggie or try any filling you like.

Ingredients

Although this is an easy samosa recipe using beef keema, you would fill these samosas with your filling of choice. You could try a chicken samosa or a vegetarian samosa filling if you like.

Keema curry
Parathas
Flour
Vegetable oil

See recipe card for quantities.

Instructions

Although I have used homemade beef keema for this easy keema samosas recipe, you can use the filling of your choice. If it sounds good, do it. The exact ingredients and link to the keema recipe are in the recipe card at the bottom of the page.

Slicing a frozen paratha in half and dusting it with flour.

Step 1: Let the paratha rounds defrost a little for about 10 minutes. Then take one of the parathas and slice it in half. Dust all of the parathas with a little flour so that they don’t stick when defrosting.

Making the samosa into a pocket and filling with the meat mixture.

Step 2: Pick one of the halves up and bring the two corners together. Press them to seal and the seal the seam with your fingers to form a small pocket. Fill this pocket with a few tablespoons of the keema.

Showing a filled samosa before closing it shut.

Step 3: You can add as much filling as you like. Just be sure there is a little room at the top so that you can press the samosas shut.

Step 4: Ensure the middle seam of each samosa is tightly pressed together and then close the samosa using a fork to press the end seam together. Repeat with all the remaining parathas and keema.

Adding the samosas to medium hot oil to fry for 8 minutes.

Step 5: Heat a few inches of oil in a pan. You don’t want the oil to be really hot but simply bubbling. Add as many samosas as you can to the bubbling oil and let them cook for about 8 minutes.

The samosas starting to brown in the medium hot oil.

Step 6: As the samosas cook in the medium hot oil, they will begin to brown some. It takes about 8 minutes. Now turn the heat up to high and continue frying for another couple of minutes or until the samosas are turning crispy.

The finished samosas in the hot oil ready to transfer to a paper towel.

Step 7: When the samosas have cooked to your liking, transfer the to a paper towel.

Step 8: Let the excess oil soak into the paper towel for a couple of minutes before serving.

Easy Keema samosas on a serving platter.

Step 9: Serve hot with your favourite hot sauce or dip.

Variations

If you are making this recipe as written, you will be using my 30 minute beef keema recipe. That recipe can be tailored to taste.

Spicy - Add more chillies or chilli powder for a bit more kick.
Deluxe - Introduce other ingredients such as small cubes of paneer, potatoes or peas. I like mine just with the meat mixture though.
Kid friendly - Leave out the spices. The keema will still taste great and everyone can enjoy them.

Equipment

A large pot or high-sided pan: All you need is a pan or pot large enough to hold all the samosas you made. They are all cooked together.

A slotted spoon or spatula: For transferring the cooked samosas to a paper towel to soak up the excess oil.

Storage

You can store any leftover, cooked samosas you have in the fridge for 3 to 4 days. Just be sure to cover them tightly so that they don’t dry out.

You can also freeze leftovers for up to 6 months. Store them in an airtight container or freezer bag and let them defrost for about an hour before reheating.

To reheat: Reheat your samosas in hot oil until heated through or in an air fryer or oven set to 180°C/375°F for about 10 minutes or until heated through.

Top Tip

Double or Triple The Recipe: These samosas are great to have on hand for that last minute curry feast. Freeze those you aren’t serving immediately before frying. Yes, raw on as baking tray until frozen. Then transfer to a freezer bag or airtight container and take them out to fry as needed.

FAQ

Where to you purchase frozen parathas?

You will find frozen parathas and almost every Indian grocer. If you live somewhere where you can’t get them, try using frozen flour tortillas or chapatis.

Is this recipe difficult?

Not at all. Hence the name. You might find the first one or two a bit of a fuss to make but once you get the hang of it, you will find it very easy.

Can you batch cook these samosas?

Yes but I do recommend preparing them all and freezing them raw. You can then simply take them out of the freezer to defrost for about 30 minutes and follow the recipe. I do this all the time.

Can you air fry these samosas instead of frying?

You bet! Spray your air fryer basket with oil and also spray the samosas with oil. Air fry at about 200°C/400°F for about 12 minutes. They won’t be quite the same as the fried version but they will still be awesome!

You will love these easy samosas with any of these curries: