Chicken Keema Samosa Recipe

Step 1: To begin making the Chicken Keema Samosa recipe, place the flour, ghee, salt and ajwain in the food processor

Step 2: Add little water at a time and make a firm and yet smooth dough

Step 3: Divide the dough into large lemon size portions

Step 4: Cover the dough and keep aside

Step 5: In the same food processor jar, attach the chopper blade

Step 6: Add the chicken and blend to make a fine mince of the chicken

Step 7: Keep aside

Step 8: The next step is to make the chicken keema samosa filling

Step 9: Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften

Step 10: Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt

Step 11: Saute the  chicken keema along with the spices until the chicken is cooked

Step 12: It takes just about 4 minutes to cook the chicken

Step 13: Once the chicken is cooked, you will notice it resembles an egg scramble

Step 14: Turn off the heat at this stage, check the salt and spices and adjust to suit your taste

Step 15: Once done, stir in the mint or coriander leaves and stir and allow it to cool

Step 16: The final step is to make the chicken keema samosa

Step 17: Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone

Step 18: On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half

Step 19: Spread the water lightly all along the edge of the semicircle

Step 20: Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone

Step 21: Pick the cone up in your hands

Step 22: Fill the cone with one or two tablespoons of potato filling

Step 23: Press this filling down gently into the cone with your fingers

Step 24: Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed

Step 25: Continue to make the chicken keema samosa the similar way

Step 26: Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat

Step 27: Turn the samosas around in the oil once they come floating to the top

Step 28: Fry them till they turn into a light golden-brown colour on all sides

Step 29: Keep the heat on medium all along

Step 30: High heat can brown the crust faster but not make the crust crispier

Step 31: Continue the procedure with the remaining filled chicken keema samosa and drain them on absorbent paper

Step 32: Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons