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Keema Samosa is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onions and sauté for 3–4 minutes until translucent.
Stir in the ginger and garlic. Sauté for 1 minute, then add the carrots and peas. Cook, stirring, for 3–4 minutes until the vegetables are slightly tender.
Add crumbled tofu to the pan. Sprinkle with cumin, coriander, garam masala, turmeric, chili powder, and salt. Stir well and cook on medium heat for another 4–5 minutes to let the spices infuse.
Fold in the boiled, mashed potatoes and mix until evenly incorporated. Remove from heat. Add fresh cilantro and lemon juice, adjust salt if needed, and let the filling cool for 10 minutes.
Take a samosa wrapper, form a cone, and fill with about 2 tablespoons of the cooled mixture. Seal the edge with a dab of water. Repeat to fill all wrappers, keeping them covered with a damp cloth to prevent drying.
Heat remaining 0.5 tablespoon oil in a non-stick skillet over medium-low heat. Place samosas seam side down, and cook in batches, turning often, until all sides are crisp and golden—about 7–8 minutes total. Alternatively, bake at 400°F for 17–18 minutes, turning halfway.
Allow samosas to cool slightly before serving. Serve hot with your favorite chutney or dipping sauce.
