Chicken Keema Samosa Recipe

Name: Chicken Keema Samosa Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: Indian
Ingredients: 250 g Chicken (250 grams Boneless chicken minced); 1 piece Yellow Onion (1 Onion finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 6 pieces Mint (6 Mint Leaves (Pudina) finely chopped); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder) crushed); ½ tsp Chaat masala (1/2 teaspoon Chaat Masala Powder as required); 0 pieces Vegetable Oil (Oil for deep frying (vegetable oil used)); 1 cup All-Purpose Flour (1 cup All Purpose Flour (Maida)); 2 tbsp Clarified Butter (2 tablespoons Ghee); ½ tsp Table Salt (1/2 teaspoon Salt); 1 tsp Ajwain (1 teaspoon Ajwain (Carom seeds)); 0 pieces Water (Water to knead)

Chicken Keema Samosa Recipe - Indian Snack Recipes (Indian)

60 minIndian

Servings6

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Halal
Egg Free

Ingredients

For 6 servings

Chicken250 g · 250 grams Boneless chicken minced
Yellow Onion1 piece · 1 Onion finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Mint6 pieces · 6 Mint Leaves (Pudina) finely chopped
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Amchur1 tsp · 1 teaspoon Amchur (Dry Mango Powder) crushed
Chaat masala½ tsp · 1/2 teaspoon Chaat Masala Powder as required
Vegetable Oil0 pieces · Oil for deep frying (vegetable oil used)
All-Purpose Flour1 cup · 1 cup All Purpose Flour (Maida)
Clarified Butter2 tbsp · 2 tablespoons Ghee
Table Salt½ tsp · 1/2 teaspoon Salt
Ajwain1 tsp · 1 teaspoon Ajwain (Carom seeds)
Water0 pieces · Water to knead

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Steps

1To 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.
2Divide the dough into large lemon size portions. Cover the dough and keep aside.
3In the same food processor jar, attach the chopper blade. Add the chicken and blend to make a fine mince of the chicken. Keep aside.
4The next step is to make the chicken keema samosa filling.
5Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften.
6Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt.
7Saute 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.
8Turn 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.
9The final step is to make the chicken keema samosa.
10Fill 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.
11Spread 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.
12Fill 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.
13Heat 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.
14Fry them till they turn into a light golden-brown colour on all sides. Keep the heat on medium all along.
15High 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.
16Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons.