Chicken Keema Samosa

Name: Chicken Keema Samosa
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (for samosa pastry); 0.5 tsp carom seeds (for pastry); 0.5 tsp salt (divided); 4 tbsp oil (2 tbsp for pastry, 2 tbsp for filling); 0.5 cup water (or as needed for a stiff dough); 350 g ground chicken; 1 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.6/5(108)

TASTE SCORE

9/10

Crisp pastry pockets filled with spiced minced chicken, onions, and herbs. These savory samosas turn golden and flaky on the outside while staying juicy and flavorful inside, making them perfect for tea-time or as a party snack.

PREP

35m

COOK

35m

SERVES

1 PIECE

251 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the samosa dough.
1.Mix 2 cup all-purpose flour, carom seeds, 0.25 tsp salt, and 2 tbsp oil in a bowl.
2.Rub the oil into the flour until the mixture looks sandy and holds shape when pressed.
3.Add 0.5 cup water little by little and knead into a stiff, smooth dough.
4.Cover and rest the dough for 20 minutes.
TIPA stiff dough gives samosas their flaky shell. Soft dough can make the crust blistered and limp.
saute · ~15 min
Cook the chicken keema filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds, then add onion, ginger, garlic, and green chili. Cook until the onion softens and turns light golden, 5 to 6 minutes.
3.Add ground chicken and break it up well. Cook until it loses its raw color, 5 minutes.
4.Add coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and the remaining 0.25 tsp salt.
5.Cook until the chicken is dry and fully cooked, 6 to 8 minutes more.
6.Turn off the heat and mix in coriander leaves and lemon juice.
TIPKeep the filling fairly dry so the samosas stay crisp and do not split while frying.
rest · ~15 min
Cool the filling completely.
mix
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste for sealing the samosa edges.
assemble · ~20 min
Shape the samosas.
1.Divide the dough into 4 equal balls and roll each ball into an oval about 7 inches long.
2.Cut each oval in half to make 8 semicircles.
3.Take one semicircle, brush the straight edge with sealing paste, and fold into a cone.
4.Fill the cone with 2 to 3 tbsp chicken keema filling.
5.Brush the open edge with sealing paste and press firmly to seal.
6.Repeat with the remaining dough and filling.
TIPSeal every edge well so hot oil does not seep inside the pastry while frying.
fry · ~24 min
Fry the samosas until crisp and golden.
1.Heat oil for deep frying in a kadai over low-medium heat.
2.Slide in 3 to 4 samosas at a time without crowding the pan.
3.Fry slowly, turning occasionally, until evenly golden and crisp, 10 to 12 minutes per batch.
4.Lift out and drain well.
TIPStart frying on low-medium heat. Oil that is too hot browns the outside before the pastry turns flaky.
serve
Serve the chicken keema samosas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the oil into the flour thoroughly before adding water; that sandy texture is what gives the samosa shell its khasta flake.
2
Cook the chicken keema until no moisture is left in the pan, or the pastry can turn soggy and split while frying.
3
Let the filling cool completely before shaping, otherwise steam will soften the dough and weaken the seal.
4
Do not overfill the cones; 2 to 3 tablespoons is enough to keep the seams from bursting in hot oil.
5
Press and pinch the sealed edge firmly, especially at the corners, so the chicken filling stays enclosed while frying.
6
Fry on low-medium heat from the start for an evenly cooked shell; very hot oil colors the outside too fast.
7
You can shape the samosas ahead and refrigerate for a few hours, but keep them covered so the pastry does not dry out.