Chicken Keema Samosa Recipe: A Crispy, Spicy Delight
If you’re craving a delicious, crispy snack that’s packed with flavor, look no further than Chicken Keema Samosas. These savory, golden-brown pockets of joy are filled with a spiced minced chicken mixture that makes them a perfect appetizer or snack for any occasion. Served with refreshing chutneys, this recipe brings the taste of India right to your kitchen. Whether you’re entertaining guests or simply indulging in a tasty treat, these samosas are sure to impress.
Ingredients
The ingredients required for Chicken Keema Samosas are simple but flavorful, bringing a mix of spices and fresh herbs that will make your taste buds sing. Here’s everything you’ll need:
| Ingredient | Quantity |
|---|---|
| Boneless chicken (minced) | 250 grams |
| Onion (finely chopped) | 1 medium |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Green chillies (finely chopped) | 2 |
| Mint leaves (Pudina, finely chopped) | 6 leaves |
| Red chilli powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Amchur (dry mango powder, crushed) | 1 teaspoon |
| Chaat masala powder | 1/2 teaspoon (or to taste) |
| Sunflower oil (for deep frying) | As required |
| All-purpose flour (Maida) | 1 cup |
| Ghee | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Ajwain (carom seeds) | 1 teaspoon |
| Water | As needed to knead dough |
Servings: 6 | Cuisine: Indian | Course: Appetizer | Diet: Non-Vegetarian
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Instructions
Follow these steps to create the perfect Chicken Keema Samosas with a crisp golden exterior and a flavorful chicken filling inside.
Step 1: Prepare the Dough for Samosa Shell
- Prepare the dough:
In a food processor, add 1 cup of all-purpose flour, 2 tablespoons of ghee, 1/2 teaspoon of salt, and 1 teaspoon of ajwain (carom seeds).
Gradually add water, a little at a time, until the mixture forms a firm yet smooth dough. - Divide the dough:
Roll the dough into lemon-sized portions, cover them, and set aside to rest for a few minutes.
Step 2: Make the Chicken Keema Filling
- Prepare the chicken keema:
Attach the chopper blade to your food processor and mince the 250 grams of boneless chicken until finely chopped. Set aside. - Cook the filling:
Heat a little oil in a pan over medium heat. Add finely chopped ginger, garlic, green chillies, and onion to the pan. Sauté the mixture until the onions become soft and translucent. - Add spices:
Add 1/2 teaspoon of red chilli powder, 1 teaspoon of garam masala, 1 teaspoon of amchur powder, and 1/2 teaspoon of chaat masala powder to the pan. Stir these spices into the onion-garlic mixture until fragrant. - Cook the chicken:
Add the minced chicken to the pan and sauté it until fully cooked. This will take approximately 4 minutes, and the chicken will resemble a scrambled egg texture. - Final touches:
Once the chicken is cooked through, adjust salt and spices to your taste. Stir in mint leaves (or coriander, if preferred) and mix well. Turn off the heat and let the filling cool to room temperature.
Step 3: Assemble the Samosas
- Roll the dough:
On a floured surface, roll each portion of dough into a 6-inch diameter circle. Cut each circle in half to form two semi-circles. - Form a cone shape:
Lightly moisten the edges of each semi-circle with a bit of water. Fold it into a cone shape and seal the edges, leaving the top open. - Fill the cone:
Fill the cone with 1 to 2 tablespoons of the prepared chicken keema filling. Press down gently with your fingers to pack the filling inside. - Seal the samosa:
Close the top of the cone by folding it into a triangle shape. Pinch the top edge to seal the samosa securely. Repeat with the remaining dough portions and filling.
Step 4: Fry the Samosas
- Heat the oil:
Heat sunflower oil in a deep frying pan over medium heat. To check the oil’s readiness, drop a small piece of dough into the oil—if it sizzles and rises to the surface, the oil is ready for frying. - Fry the samosas:
Gently slide the prepared samosas into the hot oil, a few at a time, ensuring they do not touch each other. Fry them on medium heat until golden-brown and crispy, about 5-7 minutes. Turn the samosas occasionally to ensure they are evenly cooked. - Drain excess oil:
Remove the samosas from the oil and drain on absorbent paper to remove excess oil.
Step 5: Serve and Enjoy
Once the samosas are crispy and golden, serve them hot with Dhaniya Pudina Chutney and Date Tamarind Chutney. These chutneys complement the spiced chicken filling perfectly and enhance the samosas’ flavors. Enjoy this delightful treat as an appetizer, snack, or a comforting monsoon snack.
Tips for Perfect Chicken Keema Samosas
- Dough consistency: The dough should be smooth and firm but not dry. Adjust the water accordingly to achieve the right consistency.
- Frying tips: Maintain a steady medium heat when frying to ensure the samosas cook evenly. High heat can cause them to brown too quickly without becoming crispy.
- Freezing samosas: If you want to make the samosas in advance, you can freeze them before frying. Just place the assembled samosas on a tray in the freezer. Once frozen, store them in an airtight container or ziplock bag. Fry them directly from frozen when needed.
Chicken Keema Samosas are a perfect addition to any gathering, offering a delightful crunch and an explosion of flavor in every bite. Whether served with chutney or enjoyed on their own, these samosas are sure to be a crowd-pleaser.
