Chicken Keema Samosa Recipe

Introduction

Chicken Keema Samosa is a flavorful twist on the classic snack, featuring a spicy minced chicken filling wrapped in a crisp, golden pastry. Perfect for evenings or parties, these samosas bring a delightful blend of spices and textures to your table.

Ingredients

• 250 grams boneless chicken, minced
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 2 green chillies, finely chopped
• 6 mint leaves, finely chopped
• 1/2 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon amchur (dry mango powder), crushed
• 1/2 teaspoon chaat masala powder, as required
• Oil, for deep frying
• 1 cup all purpose flour (maida)
• 2 tablespoons ghee
• 1/2 teaspoon salt
• 1 teaspoon ajwain (carom seeds)
• Water, to knead

Instructions

1. Step 1: In a food processor, combine the flour, ghee, salt, and ajwain. Gradually add water and knead to form a firm but smooth dough.
2. Step 2: Divide the dough into lemon-sized portions, cover, and set aside.
3. Step 3: Using the same processor with the chopper blade, finely mince the chicken. Set aside.
4. Step 4: Heat oil in a pan over medium heat. Add ginger, garlic, green chillies, and onions; sauté until onions soften.
5. Step 5: Add red chilli powder, garam masala, amchur powder, chaat masala, minced chicken, and salt to the pan.
6. Step 6: Cook the chicken mixture, stirring frequently, until the chicken is fully cooked and resembles scrambled eggs, about 4 minutes.
7. Step 7: Turn off the heat, adjust seasoning to taste, stir in the chopped mint leaves, and let the filling cool.
8. Step 8: Prepare a small bowl of water for sealing. On a floured surface, roll each dough portion into a 6-inch circle and cut in half.
9. Step 9: Lightly moisten the edges of each semicircle with water, fold into a cone, and seal the side edges.
10. Step 10: Fill each cone with 1–2 tablespoons of the chicken filling, gently pressing it down.
11. Step 11: Fold the top edges to form a triangle, pinching to seal completely. Repeat with remaining dough and filling.
12. Step 12: Heat oil for deep frying over medium heat. Fry the samosas in batches, turning occasionally, until golden brown and crisp.
13. Step 13: Drain the fried samosas on absorbent paper to remove excess oil.
14. Step 14: Serve hot with chutneys like Dhaniya Pudina or Date Tamarind for a delicious snack.

Tips & Variations

• For extra flavor, add finely chopped coriander leaves along with mint in the filling.
• Use chicken breast for leaner filling or thigh meat for juicier samosas.
• If you prefer a vegetarian option, substitute the chicken with spiced mashed potatoes or peas.
• Ensure oil temperature remains medium to cook samosas evenly without burning.

Storage

Store leftover samosas in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or skillet to maintain crispiness. Avoid microwaving as it may make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can mix the dough ingredients by hand, using your fingers to rub the ghee into the flour before adding water gradually and kneading until smooth.

Can I freeze chicken keema samosas before frying?

Absolutely. Prepare and seal the samosas, then freeze them on a tray before transferring to a freezer bag. Fry directly from frozen, adding a couple of extra minutes to the cooking time.

Chicken Keema Samosa Recipe

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★★★★★

4.9 from 92 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 12 samosas 1x

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Description

Delicious and crispy Chicken Keema Samosas made with spiced minced chicken wrapped in a flaky homemade dough, deep-fried to golden perfection. Perfect as a savory snack for tea time or parties, these samosas are packed with flavorful spices and fresh herbs, delivering a delightful blend of textures and tastes.

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Ingredients

Scale 1x2x3x

For the Dough

• 1 cup All Purpose Flour (Maida)
• 2 tablespoons Ghee
• 1/2 teaspoon Salt
• 1 teaspoon Ajwain (Carom seeds)
• Water, as needed to knead

For the Chicken Keema Filling

• 250 grams Boneless chicken, minced
• 1 Onion, finely chopped
• 4 cloves Garlic, finely chopped
• 1 inch Ginger, finely chopped
• 2 Green Chillies, finely chopped
• 6 Mint Leaves (Pudina), finely chopped
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Amchur (Dry Mango Powder), crushed
• 1/2 teaspoon Chaat Masala Powder, as required
• Salt, to taste
• Oil, for deep frying and sautéing

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Instructions

1. Make the Dough: Place the flour, ghee, salt, and ajwain seeds in a food processor. Add water gradually and process to form a firm yet smooth dough. Divide the dough into lemon-sized portions, cover, and set aside.
2. Prepare Minced Chicken: Using the food processor with a chopper blade, finely mince the boneless chicken and keep aside.
3. Cook the Filling: Heat oil over medium heat in a pan. Add ginger, garlic, green chillies, and onions and sauté until the onions become soft and translucent.
4. Add Spices and Chicken: Stir in red chili powder, garam masala, amchur powder, chaat masala, minced chicken, and salt. Cook the mixture, stirring frequently, for about 4 minutes until the chicken is fully cooked and resembles scrambled eggs.
5. Final Touches to Filling: Turn off heat, adjust salt and spices as needed, then add finely chopped mint leaves. Stir well and allow the filling to cool completely.
6. Shape Dough into Circles: On a floured surface, roll each dough portion into a 6-inch diameter circle. Cut each circle into two semicircles.
7. Form Cones: Lightly moisten the edge of each semicircle with water. Fold into a cone shape and seal the side edges to form an open cone.
8. Fill the Cones: Fill each cone with 1-2 tablespoons of the cooled chicken keema filling, pressing gently to pack it.
9. Seal Samosas: Close the open top by folding into a triangle shape and pinch the edges to seal completely, ensuring no filling escapes during frying.
10. Heat Oil for Frying: Heat oil in a heavy-bottomed pan on medium heat for deep frying.
11. Fry Samosas: Carefully place a couple of samosas in the hot oil. Fry on medium heat, turning them once they float to the surface, until they turn golden brown and crisp on all sides, about 3-5 minutes.
12. Drain and Serve: Remove samosas from oil and drain on absorbent paper towels. Repeat with remaining samosas.
13. Serve: Enjoy the hot, crispy Chicken Keema Samosas with coriander-mint chutney and date-tamarind chutney as a savory snack during rainy days or tea time.

Notes

• Ensure the dough is firm but pliable to get crispy samosas that hold the filling well.
• When sealing samosas, use water sparingly to avoid sogginess.
• Maintain medium heat while frying to get an evenly cooked, crisp crust without burning.
• You can substitute mint leaves with coriander leaves if preferred.
• Leftover filling can be refrigerated for up to 2 days or frozen for longer storage.
• Serve freshly fried samosas for best texture and taste.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Chicken Keema Samosa, Indian snack, Chicken samosas, Deep fried samosas, Spiced minced chicken, Evening snack