Chicken Keema Samosa with Mint Chutney

Instructions

1. 1

   Prepare the Samosa Dough

   • In a large mixing bowl, combine the maida, ajwain, and 0.75 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky pastry.
   • Gradually add lukewarm water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Chicken Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw aroma disappears.
   • Add the minced chicken. Cook for 5-6 minutes, breaking up lumps with a spoon, until the chicken is no longer pink.
   • Stir in the turmeric, red chilli, coriander, and cumin powders, along with the remaining 1 tsp of salt. Cook for 2 minutes until the spices are fragrant.
   • Add the green peas and cook for another 3-4 minutes until the mixture is completely dry. Any moisture will make the samosas soggy.
   • Turn off the heat. Mix in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and let it cool down completely.
3. 3

   Assemble the Samosas

   • After resting, give the dough a quick knead and divide it into 6 equal-sized balls.
   • Take one ball and roll it into a thin oval, about 6-7 inches long.
   • Cut the oval in half crosswise, creating two semi-circles.
   • Take one semi-circle and apply a little water along the straight edge. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal the seam.
   • Hold the cone in your hand and fill it with 1.5 to 2 tablespoons of the cooled chicken filling. Do not overstuff.
   • Apply a little water to the inner top edges of the cone. Pinch the open edges together firmly to seal the samosa completely. Ensure there are no gaps.
   • Repeat the process with the remaining dough and filling to make 12 samosas.
4. 4

   Fry the Samosas

   • Heat the oil for deep frying in a kadai or deep pan over low-medium heat. To test the temperature, drop a tiny piece of dough in the oil; it should sizzle gently and rise to the surface slowly.
   • Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Once fried, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
   • Serve hot with mint chutney or tamarind chutney.