Chicken Keema Samosa Recipe

Total Time: 60 minutes

Cuisine: Indian

Ingredients:

  • salt
  • water knead
  • ginger
  • boneless chicken
  • amchur (dry mango powder)
  • ghee
  • chaat masala powder
  • ajwain (carom seeds)
  • red chilli powder
  • cloves garlic
  • onion
  • mint leaves (pudina)
  • flour (maida)
  • green chillies
  • garam masala powder
  • sunflower oil

Instructions:

  • To begin making the Chicken Keema Samosa recipe, place the flour, ghee, salt and ajwain in the food processor
  • Add little water at a time and make a firm and yet smooth dough
  • Divide the dough into large lemon size portions
  • Cover the dough and keep aside
  • In the same food processor jar, attach the chopper blade
  • Add the chicken and blend to make a fine mince of the chicken
  • Keep aside
  • The next step is to make the chicken keema samosa filling
  • Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften
  • Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt
  • Saute the chicken keema along with the spices until the chicken is cooked
  • It takes just about 4 minutes to cook the chicken
  • Once the chicken is cooked, you will notice it resembles an egg scramble
  • Turn off the heat at this stage, check the salt and spices and adjust to suit your taste
  • Once done, stir in the mint or coriander leaves and stir and allow it to cool
  • The final step is to make the chicken keema samosa
  • Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone
  • On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half
  • Spread the water lightly all along the edge of the semicircle
  • Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone
  • Pick the cone up in your hands
  • Fill the cone with one or two tablespoons of potato filling
  • Press this filling down gently into the cone with your fingers
  • Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed
  • Continue to make the chicken keema samosa the similar way
  • Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat
  • Turn the samosas around in the oil once they come floating to the top
  • Fry them till they turn into a light golden-brown colour on all sides
  • Keep the heat on medium all along
  • High heat can brown the crust faster but not make the crust crispier
  • Continue the procedure with the remaining filled chicken keema samosa and drain them on absorbent paper
  • Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons