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!
Servings 20 medium size samosas
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the samosa pastry
- 2 cups all-purpose flour (maida)
- 1/3 cup hot melted ghee
- 1.5 tsp ajwain (carom seeds)
- 1/4 tsp baking powder
- Salt, to taste
- 1/2 cup plus few tbsps water, or as required for kneading
For the keema (minced turkey stuffing)
- 1 lb / approx 500 grams ground Turkey, or any other minced meat of your choice
- 1/2 tsp cumin seeds
- 1 cup finely chopped onion
- 1 tbsp ginger-garlic paste
- 1 cup tomato puree
- 1/2 tsp Kashmiri red chilli powder
- 1.5 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1/2 cup frozen green peas
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped mint leaves or 1 tsp dried mint powder
- 3-4 tbsp oil
Other ingredients
- Oil/oil spray as required for brushing the samosas
Instructions
For the samosa pastry
- In a mixing bowl sift flour, baking powder, add ajwain seeds along with salt.
- 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.
- When you hold the dough with your fist, it should clump together. Refer pic. If not, continue to rub the ghee into the flour.
- Add water in increments to knead a firm and stiff dough. Do not over knead.
- Cover the dough with a clean damp kitchen napkin, set aside for 30 minutes.
For the minced turkey filling
- Heat oil in a heavy bottomed pot/pan. Add cumin seeds.
- When it splutters, add chopped onion, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant. You can also add some chopped green chillies at this point.
- Add tomato puree and mix well for a minute.
- 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.
- Add the minced turkey, mix well and cook until browned. Cover and cook over medium heat for 5 minutes.
- Add green peas, mix, cover and cook for another 2-3 minutes.
- 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
- Make 10 equal lemon size balls for medium-sized samosas.
- 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.
- Divide into a semi-circle by cutting into half with a knife or a pizza cutter.
- Take one semi circle, bring one straight edge towards the center.
- 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.
- Place the cone between your thumb and fingers. Stuff the cone with minced turkey filling.
- Brush the inner edges of the cone with water.
- 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
- Brush the prepared samosas with oil.
- lace 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.