Recipe for Crispy and Tasty Chicken Keema Samosa

This is a step-by-step Recipe for making at home Crispy and Tasty Restaurant Style Chicken Keema Samosa. These Chicken Keema Samosas can be served as a stand-alone snack, as a starters snack during parties or as an add-on to the main course meals.

The Marathi language version of the same Samosa Recipe can be seen here – Tasty Chicken Samosas

Preparation Time: 60 Minutes
Serves: 15 Samosa

Ingredients:
For the Stuffing:
250 Gram Keema
1 Big size Onion (chopped)
1” Ginger Piece
12-15 Garlic Petals
2-3 Green Chili
½ Cup Coriander Leaves
1 Teaspoon Red Chili Powder
½ Tablespoon Tandoori Chicken Masala
1 Teaspoon Lemon Juice
12-15 Mint Leaves (chopped)
1 Tablespoon Oil
Salt as per taste

For the Covering
2 Cups Refined Flour
2 Tablespoon Oil (hot)
1 Teaspoon Turmeric Powder
Salt as per taste
Oil for frying the Samosa

Preparation
For the Covering:
Sieve the Refined Flour, Salt and hot Oil, mix it well and add enough Water for preparing the thick Dough. Keep the Dough aside for 25-30 Minutes.

Chicken Kheema

Chicken Kheema Stuffing

For the Stuffing:
Wash the Chicken Keema and keep it aside. Chop the Onion. Grind the Ginger-Garlic-Green Chile -Coriander Leaves. Chopped the Mint Leaves.
Heat the Oil in a Kadai and add the Onion, Ginger-Garlic-Chili-Coriander Paste and saute for 2-3 minutes on a slow flame. Then add the Chicken Keema, Turmeric Powder, Red Chili Powder, Salt and cook for 10 minutes on a slow flame. Then add ¼ cup Water, cover the Kadai with a plate and cook for 5-7 minutes on a slow flame.
Remove the plate from the Kadai and add the Tandoori Chicken Masala, Lemon Juice, chop Mint Leaves and cook until the Keema is slightly dry. Keep it aside for cooling.

Crispy Keema Samosas

Crispy Chicken Keema Samosas

For the Samosa:
Prepare 7-8 equal balls from the Dough. Roll the ball like a thin Chapatti and divide into two parts. Take one part and fold into a triangular shape and insert a tablespoon of the Chicken Keema mixture and close the Samosa. Prepare all Samosa in a same procedure.
Heat the Oil in a Kadai and deep- fry the Samosas until they become crispy and dark brown.
Serve hot with Chutney or Tomato Sauce.

About Sujata Nerurkar (1895 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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