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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare Minced Chicken: Using the food processor with a chopper blade, finely mince the boneless chicken and keep aside.
- 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.
- 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.
- 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.
- Shape Dough into Circles: On a floured surface, roll each dough portion into a 6-inch diameter circle. Cut each circle into two semicircles.
- 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.
- Fill the Cones: Fill each cone with 1-2 tablespoons of the cooled chicken keema filling, pressing gently to pack it.
- 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.
- Heat Oil for Frying: Heat oil in a heavy-bottomed pan on medium heat for deep frying.
- 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.
- Drain and Serve: Remove samosas from oil and drain on absorbent paper towels. Repeat with remaining samosas.
- 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
