Garma-Garam Qimah Samosa

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I’m a BIG fan of Samosas. I and my hubby usually go and get potato stuffed samosas for us all from the Samosa King Embassy Restaurant here, but today I thought of preparing them at home, Hyderabadi style.

This non-veg version of Samosas are my favorite,, which I prepare occasionally at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods… tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom’s recipe, and here it goes:

Qimah Samosa – Spicy Ground Meat Samosas


For the Dough
Wheat Flour (Durum Atta) – 1 cup + Extra flour while rolling the dough
Salt – 1/2 tsp
Canola oil – 2 1/2 tbsp (optional)
Warm Water – 1 cup
For the Filling
Canola Oil – 2tbsp
Yellow Onion – 1, chopped
Ginger-Garlic Paste – 1 1/2 tsp
Coriander seed/Dhaniya powder – 1 tsp
Cumin seed/Zeera Powder – 1 tsp
Tumeric/Haldi powder – 1/2 tsp
Red Chilli powder – 1/8 tsp
Garam Masala powder – 1/2 tsp
Minced Lean Lamb meat – 200 gms
Salt – 1 tsp
Lemon juice – 1 tbsp
Mint leaves – 1 tbsp, finely chopped
Green chilli – 2, small, finely chopped
Canola Oil for deep frying the Samosas.

For the Dough
1. Sift the flour and salt together in a bowl. Rub in oil and gradually add water.
2. Knead and mix the dough, preferebly 10 minutes, until it is soft and leaves the side of the bowl.
3. Cover the bowl with a plastic wrap and keep aside at room temperature for 30 minutes.
For the Filling
4. Pour oil in a heavy bottom pan over medium heat and fry the onion till it changes color. Add the ginger garlic paste and stir fry. Lower the heat and add the cumin, coriander, turmeric powder, red chilli powder, salt and garam masala powder and mix well. Add the minced meat and stir it well, mashing it against the walls of the pan, with the spoon to prevent it from forming lumps. Add lemon juice, chopped mint leaves, green chilli and stir well. Cover and cook it until the mixture is dry. Remove from heat and let it cool.
5. Now, Lightly knead the rested dough. Divide into 8 balls and press each ball and cover with a plastic wrap.

The Dough Balls

6. Now roll out each ball, one by one, on a lightly floured work surface woth a rolling pin into approx 12 cm circles.
7. Cut each circle into semi circles and brush the edges with water.

Preparing Samosas

8. Put a generous teaspoon of the filling on one half of the semi circle and fold the free half over the filling to form a triangle.
9. Press the edges firmly to seal.
10. Fold until all the samosas are ready.

Prepared Samosas ready for frying

11. Heat oil in a wok or kadai or a deep, heavy bottomed sauce pan until it begins to sizzle.
12. Fry the Samosas, a few at a time, on medium heat, gently, until they are golden brown in colour.

Frying Samosas

13. Remove with a slotted spoon and drain on absorbent paper. The Samosas are ready to be served.

To Bake the Samosa:
After step 10, place the samosas in a greased or non-stick baking tray. Bake in a pre-heated 220° C oven for 20 minutes or until light brown in color. Serve immediately

This recipe goes as a contribution to Hima for the event ‘Whats Your Favourite..’ she is holding. For this time, the theme is ‘Whats your favourite Snack’. I’m sure her inbox will soon be overflowing with lots of snacks. So, it will a snack party at Hima’s place in the month of September. Be sure to drop by at here place! Eagerly and impatiently waiting for the round up Hima.

These Samosas make great Snacks, or you also serve them as Appetizers. Enjoy.


23 thoughts on “Garma-Garam Qimah Samosa

  1. i juzzz luv diz mom frst showed it 2 me…i compltd ma graduation bt stil hv nt learnt cooking…ur recipes nd step by step description iz really helpful for beginnerz lyk me…kudoz 2 your good work…keep going….!!

  2. i’ve stored them in my freezer uncooked. like after am done making them i take a big steel plate, line it with some parchment paper and place the samosas on it and stick them in the freezer. after 2-3 hours i put them all together in a zip lock bag. now it wont stick to each other bcos its individually frozen. and when u need to use them, thaw them for maybe 1 hour and then fry them. it would be nice and crispy!

  3. Are these pastries crispy after frying ?
    I’m happy to find that it’s whole wheat flour in ur recipe
    can I make n freeze them for later use?

    Sana, samosa are lightly crsip on the outside.
    I have never frozen samosas for future use. I prepare only a few so that they finish off in 2-3 days. However, I suggest, after frying them let cool completely. Then freeze individually for 4-5 hours. Later, put them all in a zip-lock bag and freeze until needed. When you want to serve them, just warm them up in the oven for a few minutes. This should work. ~Mona

  4. Hello Mona, Great work with your blog here. I lived for a short while in HYD a few years ago and absolutely loved the food. After I came across your recipe for Samosas, it reminds me of the green chillies that they used to serve. Are those just deep-fried chillies sprinkled with salt after they come out of the oil or is there a recipe for those? Do you know?


    M.R., I remember those green chillies too. Almost every restaurant/food store/chaatwallah joints selling ready-made Aloo Samosas used to also include a few slender green chillies and I always enjoyed eating them along with the warm Samosas.
    As far as my knowledge, those green chillies are soaked in a highly salted water, or in vinegar for a while and then served. I am missing Maharaja Samosas after reading you comment! ~Mona

  5. How is Garam Masala made at home?

    Dentdal, I use the ready made Garam Masala powder that is available at most of the Indian stores selling grocery and spices. Each house that prepares their own Garam Masala has their own unique version of it. You can try using this this, this or this versions, or many other recipes from cookbooks also for the Garam Masala, and finally decide on one. Hope that helps. ~Mona

  6. Have you ever tried baking the samosas instead of frying?

    Tara, you can definitely even bake the samosas instead of frying. ~Mona

  7. I tried them out this weekend, Everyone loved it.Thanks for sharing this wonderful recipe. Waiting for you to post a Lukhmi recipe!!

  8. Awesome recipe! Reminds me of the samosas I ate back in Hyderabad ( India) as a child.Thanks for the lovely recipe, I am going to make for sure.

  9. I made these this morning and oh my gosh mashallah they came out gorgous !! , I am even thinking of making them at home and selling at them to cafe owners , if you want you could do the same 😉 Thank you so much for the recipe

    oh and one other thing , I tried to oven them but they didnt comeout as good , as fried .

  10. Oh my goodness they look YUMMY , is their anyways I can use plain flour instead , wheat is harder to get from the shops , is it that chapati flour ?

    Amal, you can use all-purpose flour or Durum wheat flour or chapati flour to prepare the Samosas. ~Mona

  11. I can’t seem to find ready made samosa dough at the market. argh.

    Jaden, Well, you can use these or any kind of spring roll pastry wrappers to make the samosas. I guess these are easily available in most grocery or supermarkets in the cold storage area. I hope you find them. ~Mona

  12. Hmmmm never had meat samosas, but I bet they are going to be superly delicious. They look soooooo tempting!!

    I got to try them out immediately.


  13. Ahhhh, Samosa’s…the second indian food I ever ate! And this was how I had it the first time, with meat…my freinds mom had cooked them and sent them to work…and after I had my first taste she had to always send some extra when she made them 😉 I have never been able to find a way to replicate the taste of her samosa’s and have given up and only make potato ones…I should really give yours a try for a change, they look really tasty!

  14. These look so good. I see a lot of recipes call for “Ginger Garlic Paste” – Is this just 1/2 garlic 1/2 ginger ground to a paste?

    Andy, the recipe for Ginger-Garlic paste is posted here. ~Mona

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