Chicken Keema Samosa
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Samosa Dough
- b.In a large mixing bowl, combine the maida, ajwain, and 0.75 tsp of salt.
- c.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.
- d.Gradually add lukewarm water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Chicken Keema Filling
- b.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.
- c.Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw aroma disappears.
- d.Add the minced chicken. Cook for 5-6 minutes, breaking up lumps with a spoon, until the chicken is no longer pink.
- e.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.
- f.Add the green peas and cook for another 3-4 minutes until the mixture is completely dry. Any moisture will make the samosas soggy.
- g.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
Step 3
- a.Assemble the Samosas
- b.After resting, give the dough a quick knead and divide it into 6 equal-sized balls.
- c.Take one ball and roll it into a thin oval, about 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.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.
- f.Hold the cone in your hand and fill it with 1.5 to 2 tablespoons of the cooled chicken filling. Do not overstuff.
- g.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.
- h.Repeat the process with the remaining dough and filling to make 12 samosas.
- 4
Step 4
- a.Fry the Samosas
- b.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.
- c.Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- e.Once fried, remove the samosas with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- f.Serve hot with mint chutney or tamarind chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff and well-rested. A soft dough will absorb too much oil and won't be crispy.
- 2Ensure the keema filling is completely cool and dry before you start filling the samosas. A warm or moist filling can make the pastry soggy and cause it to break.
- 3Fry the samosas on low to medium heat. Frying on high heat will brown the outside quickly while leaving the inside undercooked and the pastry soft.
- 4Seal the edges of the samosa very well to prevent the filling from spilling out into the oil while frying.
- 5You can prepare the filling a day in advance and refrigerate it to save time.
Adapt it for your goals.
Meat Variation
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.
Healthier MethodHealthier Method
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.
Vegetarian AlternativeVegetarian Alternative
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.
Why this is on our healthy list.
Good Source of Protein
The minced chicken filling is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Essential Minerals
Chicken is a good source of minerals like iron, which helps in forming hemoglobin for blood, and zinc, which boosts the immune system.
Beneficial Spices
The recipe uses spices like turmeric, cumin, and coriander, which are known for their anti-inflammatory, antioxidant, and digestive health benefits.
Frequently asked questions
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.