Qeema Samosas – Ramadan Must Haves!

Whenever I even think to pledge that I may boycott the fried (read calorie-full) food this Ramadan, I start getting flashbacks of yummy cheesy samosas every second until I drop the thought and lock it in some secret chamber of my brain until next Ramadan… Lol. I mean how can one resist such stuff, I am veryyyy bad at this dieting thing I swear (I have never done that… yesss. But now I seriously need to give it a go – I think). The more I hear people talking about ‘clean eating‘ in Ramadan the more I eat cheesy fried stuff! *facepalm moment* :p

We are done with half of the fasts till now and in this short span of time I have stocked and RESTOCKED these samosas in my refrigerator. You can get an idea how much we are enjoying these delicacies in our iftars! Ok fine, I am exaggerating a little, some of those were consumed in the Iftar party I hosted last week and the new ones are also going to be used in my upcoming Iftars but seriously, this samosa thing is a must-have item on our Iftar table on DAILY basis. Praying hard that I don’t gain lots of extra pounds this Ramadan, please say Aamin 🙂

Though this is not an out-of-the-box or newly found item but sharing the way I make it. I usually follow the recipe of my all-time favorite chef Shireen Anwer with some little changes. Aaannnddd we devour these beautiful samosas with our signature Imli Chutney (recipe here). Scroll down to have a look at my version…

About Samosas: Fried or baked pastry item usually filled with spiced potatoes, minced meat or lentils. A popular item consumed in Indo-Pak homes specially in Ramadan. They are to have originated in the Middle East prior to the 10th century, was later introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.

Rating:   chef-hatchef-hatchef-hatchef-hat

Inspired By: Shireen Anwer

Cuisine: Pakistani/ Indian/ Desi

Course:  Side/ Snack

Makes: 30 pieces approx Ease Level:  chef-hatchef-hatchef-hat
Prep Time:  15+ 30 mins (wrapping) Quickness:  chef-hatchef-hat
Cooking Time:  20 mins Spice Level:  chef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.
chef-hatThe cooking and prep timings are calculated for every part separately (you can carry out the tasks simultaneously as well).


chef-hatCutting Board
chef-hatBowl/ Plates
chef-hatCooking pot
chef-hatCooking spoon


chef-hatMinced meat 500 gms (Chicken/ Beef/ Mutton)
chef-hatGinger Garlic paste 1 tsp
chef-hatSalt 1 tsp
chef-hatRed chili powder 1 tbsp
chef-hatBlack pepper powder 1 tsp
chef-hatSoy sauce 3 tbsp
chef-hatOnion 2 medium (chopped)
chef-hatCarrot 1 (chopped)
chef-hatGreen shallots a bunch (chopped)
chef-hatCoriander leaves a bunch (chopped)
chef-hatGreen chili 6-7 (chopped)
chef-hatOil 100 ml (about half cup)

Assembling & Frying Ingredients:

chef-hatAny Cheese – Mozzarella/ Cheddar/ Parmesan (shredded)
chef-hatSamosa patti/ Samosa leaves
chef-hatFlour dissolved in water to seal the samosas
chef-hatOil for frying


chef-hatHeat oil and fry ginger garlic paste a little. 
Add mince and fry until it changes color.
chef-hatAdd and mix salt, Red chili powder, Black pepper powder and Soy sauce.
chef-hatCover the pot and cook till meat becomes tender (about 7-10 mins for chicken and 15-20 mins for beef/mutton).
chef-hatIntroduce the chopped veggies in pot and cook till they become soft.
chef-hatRemove from heat and let the mixture cool down.
chef-hatMake samosas with the filling, also add shredded cheese of your choice in the middle.
chef-hatSeal them with flour mixture.
chef-hatFry in medium-hot oil till they turn golden.
chef-hatServe hot.

Qeema Samosas Inside
The cheese in centre is the show stopper indeed 😀


chef-hatAdjust the spices to suit your taste buds.
chef-hatYou can any type of cheese you like, I used a mixture of cheddar and mozzarella.

chef-hatAdd or subtract any veggies as per your liking or availability.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Enjoy making these triangles (that is what E calls them)! 😉

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