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Crispy, flaky pastry filled with a savory and aromatic minced chicken mixture. These golden-fried triangles are a classic Indian snack, perfect with mint chutney for any occasion.
For 4 servings
Prepare the Samosa Dough
Cook the Chicken Keema Filling
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Crispy, flaky pastry filled with a savory and aromatic minced chicken mixture. These golden-fried triangles are a classic Indian snack, perfect with mint chutney for any occasion.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 654.56 calories per serving with 19.3g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble the Samosas
Fry the Samosas
Replace chicken keema with mutton keema (minced goat meat) for a richer, more robust flavor. The cooking time for the filling may need to be increased slightly.
For a lower-calorie version, you can bake or air-fry the samosas. Brush them lightly with oil and bake at 180°C (350°F) for 20-25 minutes or air-fry at 180°C (350°F) for 15-18 minutes, until golden and crisp.
Substitute the chicken with crumbled paneer, mashed potatoes, or a mix of finely chopped vegetables like carrots, beans, and cauliflower for a delicious vegetarian version.
The minced chicken filling is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Chicken is a good source of minerals like iron, which helps in forming hemoglobin for blood, and zinc, which boosts the immune system.
The recipe uses spices like turmeric, cumin, and coriander, which are known for their anti-inflammatory, antioxidant, and digestive health benefits.
A single medium-sized fried Chicken Keema Samosa contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
While delicious, Chicken Keema Samosas are typically deep-fried and made with refined flour (maida), making them high in calories and fat. They are best enjoyed in moderation as an occasional treat. The chicken filling does provide a good amount of protein.
Yes, absolutely. For a healthier option, brush the assembled samosas with a little oil and bake at 180°C (350°F) for 20-25 minutes or until golden brown. You can also air-fry them at 180°C (350°F) for 15-18 minutes.
Yes, the chicken keema filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Ensure it's at room temperature before you start filling the samosas.
Oily samosas are usually a result of two things: the dough being too soft, or the oil temperature being too low during frying. Ensure your dough is stiff and fry the samosas in moderately hot oil on a low-medium flame.
You can, but the texture will be different. Samosas made with whole wheat flour will be denser and less flaky than those made with maida. You can also use a 50/50 mix of both flours for a balance of health and texture.