Chicken Keema Samosa

1. 1
   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.
2. 2
   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.
3. 3
   rest · ~15 min

   Cool the filling completely.

4. 4
   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.

5. 5
   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.
6. 6
   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.
7. 7
   serve

   Serve the chicken keema samosas hot.

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