Chicken Keema Samosa Recipe: A Perfect Rainy Day Snack
The Chicken Keema Samosa is an irresistible blend of minced chicken cooked with aromatic spices and a hint of chaat masala, all encased in a crispy golden crust. This delightful snack is a popular choice in Indian cuisine, especially during the monsoon season when it’s perfect for enjoying with a hot cup of tea. The combination of savory, spicy, and tangy flavors, along with the crispy texture, makes these samosas a great appetizer for any occasion. Whether you’re hosting a party or simply craving a delicious snack, these Chicken Keema Samosas are sure to impress!
Cuisine: Indian
Course: Appetizer
Diet: Non-Vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12-14 samosas (depends on size)
Ingredients
| 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) | 1 teaspoon, crushed |
| Chaat masala powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | For deep frying |
For the Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1 cup |
| Ghee | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Water | As needed to knead the dough |
Instructions
Step 1: Prepare the Dough for Samosas
To begin the Chicken Keema Samosa recipe, place the all-purpose flour (maida), ghee, salt, and ajwain (carom seeds) in a food processor. Slowly add water, a little at a time, and process until a firm but smooth dough forms. If you don’t have a food processor, you can knead the dough by hand until it reaches the desired consistency.
Once the dough is ready, divide it into equal portions, each about the size of a lemon. Cover the dough balls with a damp cloth and set them aside to rest.
Step 2: Prepare the Chicken Keema Filling
In the same food processor, attach the chopper blade and add the boneless chicken. Pulse until you have a fine mince. Set the minced chicken aside.
Next, heat oil in a pan over medium heat. Add the finely chopped garlic, ginger, green chillies, and onions to the pan and sautรฉ until the onions turn translucent and soft.
Once the onions are cooked, add the red chilli powder, garam masala powder, amchur powder, and chaat masala powder. Stir well to combine the spices with the onions.
Now, add the minced chicken to the pan. Cook the chicken along with the spices for about 4 minutes, or until the chicken is fully cooked and begins to resemble an egg scramble. Season with salt to taste.
Once the chicken is cooked, remove the pan from the heat and stir in the chopped mint leaves (or coriander leaves if preferred). Let the mixture cool down to room temperature.
Step 3: Shape the Samosas
To shape the samosas, first prepare a small bowl of water to seal the edges of the dough. Take one portion of the dough and roll it out into a 6-inch diameter circle on a lightly floured surface. Cut the circle in half to form two semi-circles.
Lightly wet the edge of each semicircle with water. Then, fold the semicircle into a cone shape, sealing the edges tightly. Ensure that the top of the cone is open.
Carefully fill the cone with one or two tablespoons of the chicken keema filling, pressing it gently down with your fingers. Once the cone is filled, pinch the top edges together to close the samosa, sealing it completely. Repeat this process for the remaining dough and filling portions.
Step 4: Fry the Samosas
Heat oil in a deep frying pan over medium heat. Once the oil is hot (but not smoking), gently slide a few samosas into the oil, ensuring not to overcrowd the pan. Fry the samosas on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This should take about 5-7 minutes.
Make sure to maintain the heat at medium to avoid burning the samosas while ensuring they cook through. If the heat is too high, the samosas may brown too quickly on the outside without becoming crisp.
Once the samosas are cooked, remove them from the oil and drain them on absorbent paper to remove any excess oil.
Step 5: Serve and Enjoy!
Serve the Chicken Keema Samosas hot with Dhaniya Pudina Chutney (coriander mint chutney) and Date Tamarind Chutney for a truly delicious experience. These samosas are perfect as an evening snack, especially on a rainy day when you’re craving something crispy and flavorful!
Tips for Perfect Chicken Keema Samosas:
- Dough Texture: The dough should be firm yet smooth. If the dough feels too dry, add a little more water; if it’s too sticky, sprinkle some flour and knead again.
- Filling: Make sure the chicken filling is well-cooked and cooled before stuffing it into the dough to avoid sogginess.
- Frying: Fry the samosas on medium heat for a crispy, golden-brown texture. High heat may result in a crispy exterior but a soft or undercooked interior.
- Make Ahead: You can prepare the samosas in advance and freeze them before frying. Just make sure to wrap them tightly in plastic wrap to avoid freezer burn.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 160-180 kcal |
| Protein | 10-12 grams |
| Carbohydrates | 20-25 grams |
| Fat | 8-10 grams |
| Fiber | 1-2 grams |
| Sodium | 200-250 mg |
These Chicken Keema Samosas are more than just a snackโtheyโre an experience. The fusion of spicy, savory chicken filling with the crisp, flaky dough is nothing short of heavenly. Whether you’re indulging in them during a family gathering or simply enjoying them alone with your favorite chutney, these samosas will always leave you wanting more!
