Keema Samosa | Turkey Samosa | Air Fryer Samosa

This Keema Samosa |Turkey Samosa | Air Fryer Samosa is a delicious meat version of the popular North Indian Potato samosas. A crispy and flaky crust, filled with spiced turkey mince and air-fried! A healthier alternative to the deep-fried samosa to satisfy your craving for this moreish snack!

A samosa is a crispy and flaky triangular pastry stuffed with a delicious filling. The samosa stuffing or samosa filling can be anything, the most common being potato, and peas filling, or paneer filling, or a meat version using ground meat.

I don’t think the samosa needs any introduction. This North Indian Punjabi appetizer is popular all over the globe and I’m sure you have eaten it at some point in your life. I’ve been enjoying these for as long as I can remember. Those piping hot samosas just drained from the hot oil at the local ‘halwai’ (sweet mart) I could barely ever wait to just get a bite of those.

Today, I’m sharing this Keema Samosa | Turkey Samosa | Air Fryer Samosa with you guys. This keema samosa makes for a delicious, Indian meat version of samosas. And, since they are made in the air fryer, they are partly guilt-free.

I won’t say they are healthy since I’ve used all purpose flour in the dough. Also, the dough does need a good amount of ghee. BUT, these use minimal oil to air fry, making this keema samosa a much healthier alternative to its deep-fried version.

Plus look at how flaky they are, they were super crisp too! I’ve been experimenting to make these samosas ever since I got my air fryer, and I’m glad to finally share a recipe my family loves. You will not miss the traditional deep-fried ones, and you can enjoy these samosas more often. Use any filling of your choice.

TIPS AND TRICKS FOR THE PERFECT SAMOSA

• A ratio of 1:6:: fat: flour by volume yields an ideal flaky, crispy crust for samosas with minimal air pockets. Use hot melted ghee for better results.
• The dough for samosa pastry differs from shortcrust pastry in terms kneading. The dough for pie crust is not kneaded as we do not want to activate gluten formation which will make it chewy. Instead, it is just brought together until it forms a dough, chilled, and rolled out. For samosa, you need to knead the dough to partially activate the gluten. The reason for doing this – the dough needs some strength to hold the filling and withstand the deep frying process without any of the contents seeping in the oil. So, you need to have a stiff and elastic dough.
• Make sure your stuffing mix is cool before you proceed with the stuffing.
• As you start stuffing and folding the samosa, keep the rest covered with a clean, damp kitchen napkin in order to avoid it from drying out and forming a layer of skin.
• If deep frying in oil-To avoid too many blisters on the samosa, it is important to fry them at the right temperature. You start by sliding the samosas in oil that has been heating on low heat, then increase the heat to medium-low and fry until golden brown from both sides. To test for the temperature of the oil- slide in a small piece of dough, it should sink and rise slowly towards the surface. If it rises too quickly, the oil is too hot. Anything that is fried in cold oil does absorb a lot of oil, but that is the right technique to fry samosas. I’ve seen the local halwai back home in India fry these samosas in their big wok, and it definitely requires some patience and time to fry these.

WHAT TO EAT WITH SAMOSAS?

Like most Indian snacks, I love to dunk my samosa too in hot and sweet ketchup, mint chutney or sweet date and tamarind chutney. What about you?

Below is a detailed recipe with pictures to make keema samosa from scratch at home, which includes a recipe for a super easy samosa pastry. Do not be overwhelmed, do give these ‘khasta’ samosas a try, you will only get more and more confident the more you make them.

Plus they are way more economical when they are made at home. You can totally customize it as you’d like. If you are a vegetarian, you can use potato, paneer or any veg filling. If you are looking for a meat version, then do try these Turkey samosas | keema samosa prepared with delicious turkey keema filling. You won’t be disappointed 🙂

I have a delicious Punjabi aloo samosa recipe for my vegetarian readers. Will definitely be posting that in a couple of days, so stay tuned!

YOU MAY ALSO ENJOY THIS AIR FRYER RECIPES

• Indian bread potato rolls
• Baked sabudana vada (refer air frying instructions in notes)

STEP BY STEP INSTRUCTIONS TO MAKE KEEMA SAMOSA

FOR THE SAMOSA PASTRY

1.In a mixing bowl sift flour, baking powder, add ajwain seeds along with salt.

2.Mix well and add hot ghee/oil. Mix with a spatula or wooden spoon. Then rub the ghee into the flour with your fingers until it resembles breadcrumbs.

3.When you hold the dough with your fist, it should clump together. Refer pic. If not, continue to rub the ghee into the flour.

4.Add water in increments to knead a firm and stiff dough. Do not over knead.

5.Cover the dough with a clean damp kitchen napkin, set aside for 30 minutes.

FOR THE MINCED TURKEY FILLING

1.Heat oil in a heavy bottomed pot/pan. Add cumin seeds.

2.When it splutters, add chopped onion, sauté until it turns golden brown.

3.Add ginger garlic paste, sauté until fragrant. You can also add some chopped green chillies at this point.

4.Add tomato puree and mix well for a minute.

5.Add Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, pepper powder, and salt. Mix well. Cook until the masala leaves oil from the sides of the pan.

6.Add the minced turkey, mix well and cook until browned. Cover and cook over medium heat for 5 minutes.

7.Add green peas, mix, cover and cook for another 2-3 minutes.

8.Finally, add garam masala, chopped cilantro, and mint leaves, mix well, check for seasoning and adjust accordingly. Simmer another minute. Switch off the heat and let it cool completely.  Make sure the mixture does not have too much moisture, cook off extra moisture by heating for some more time.

ROLLING, STUFFING, AND SHAPING THE SAMOSAS

1.Make 10 equal lemon size balls for medium-sized samosas.

2.Take a ball and roll it out to a thickness of 1/8 inch and approx 6 inches in diameter, not too thick, nor too thin.

3.Divide into a semi-circle by cutting into half with a knife or a pizza cutter.

4.Take one semi circle, bring one straight edge towards the center.

5.Brush the straight edge with water. Bring the other straight edge toward the center. Overlap over the other end to form a cone, press the tip and the edges lightly to seal.

6.Place the cone between your thumb and fingers. Stuff the cone with minced turkey filling.

7.Brush the inner edges of the cone with water.

8.Pinch the edges to seal the samosa. You can also use a fork to seal the edges like I did. I like the pretty pattern it creates. Prepare the remaining samosas in a similar manner, cover the prepared samosas with a damp napkin to prevent them from drying out as you prepare the other samosas. When you have prepared about 4 samosas, preheat the air fryer to 400 degrees F for 2 minutes.

BAKING THE KEEMA SAMOSAS

1.Brush the prepared samosas with oil.

2.Place about 6 samosas in the air fryer basket. Bake for 18-20 minutes until golden brown. Check after 15 minutes. Brush with more oil in between if required. I did not brush with more oil. While these samosas are baking, prepare the remaining samosas and cover with a damp kitchen napkin. Serve hot with cilantro-mint chutney/sweet and tangy date-tamarind chutney or ketchup.

HOW TO MAKE KEEMA SAMOSA?

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Regards,

Freda