Chicken keema samosa/ Keema samosa is a popular deep fried savory snack prepared with maida dough for outer covering and masala flavored minced chicken/keema as filling. This crispy and delicious keema samosas are perfect tea time snack/ Iftar snack during the holy month of Ramadan.

These chicken samosas are unbelievably easy to make. It requires pantry friendly ingredients. But if you decide to make it at home in a much simpler version; you could use phyllo sheets for making the outer cover of the samosa. But making samosa from scratch at home is more interesting and also is delicious; when we have enough time. I have been thinking to post this keema samosa recipe for a while; but for some reason it never happened and I am very glad it is finally here.

If you are planning to make this keema samosa for the evening make sure to prepare the keema in the morning so the flavors penetrate inside the chicken well. You could also make/shape the uncooked samosa and freeze the uncooked ones for a week. When required you could leave it at room temperature for few hours; then fry them and relish it.

So you get delicious samosa which can be paired with green chutney/ simple ketchup along with a hot cup of chai especially if the day is super cold. So let’s get to the making of keema samosa!

Chicken keema samosa recipe, Keema samosa

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Snacks, AppetizersCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Chicken keema samosa/ Keema samosa is a popular deep fried savory snack prepared with maida dough for outer covering and masala flavored minced chicken as filling.

for Chicken keema samosa DOUGH

1/2 cup, Maida
1 tablespoon, Oil
Salt – to taste
teaspoon, Ajwain seeds/ Caraway seeds – ¼ to ½ tsp
tablespoon, Water – 2 to 3 tbsp
Oil – enough quantity for deep frying
FOR KEEMA SAMOSA FILLING
1 cup, Chicken keema
1/2 teaspoon, Ginger garlic paste
1/4 teaspoon, Turmeric powder
1/2 teaspoon, Red chili powder
1/2 teaspoon, Garam masala powder
1/4 teaspoon, Cumin powder
1/2 teaspoon, Coriander powder
Salt – to taste
1 tablespoon Coriander leaves / Cilantro
1/4 teaspoon, Cumin seeds
1 teaspoon, Oil

Directions to make Chicken keema samosa

In a bowl add maida, ajwain/ caraway seeds, salt and oil. Mix well. This crumbly mixture will help get crispy samosa. Now add water gradually to form a stiff dough. The dough should not be like chapati dough, as it will yield oily samosa, and the outer texture wont be hard enough. When the dough is ready cover it keep it aside for 10 to 15 minutes.
Now in a pan add 1 tsp of oil to it add jeera/ cumin seeds when it crackles add chopped onion. Saute well then add ginger garlic paste. Saute well until raw smell goes. Now add minced chicken, salt, turmeric powder, coriander powder, cumin powder, garam masala powder and red chili powder. Mix well and let it cook for 5 minutes in medium flame. After 5 minutes when chicken looks cooked add chopped cilantro / coriander leaves. Mix well. Saute the mixture till it gets dry. When the keema looks dry put off the flame and allow it to cool down.
Now knead the dough once. Divide the dough equally into small balls. Now roll each dough ball flat using a rolling pin. The flattened dough should be between thin and thick thin like sheet, but not really thin like transparent as it needs to hold the filling.
Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Now with the another portion of sliced dough make a triangle. First keep the sliced part as top, then overlap left side with right side. Seal the edges tight using finger. Now make space for filling. Keep the keema filling in the centre and seal it tight. Repeat the process till all the dough and filling is finished.
Heat oil in a kadai/ pan. When the hot is just hot put the flame to low and drop each uncooked samosa and fry till golden color is achieved. Fry the samosa in medium flame after 2 to 3 minutes as the stuffing is all cooked. When the samosa turns to golden brown remove it from oil using slotted spoon and transfer it to a plate with paper towel and serve it hot with ketchup.

Notes

* 1 cup = 235 ml

HOW TO MAKE CHICKEN KEEMA SAMOSA WITH STEP BY STEP IMAGES

In a bowl add maida, ajwain/caraway seeds, salt and oil. Mix well. This crumbly mixture will help get crispy samosa.
Now add water gradually to form a stiff dough. The dough should not be like chapati dough, as it will yield oily samosa, and the outer texture wont be hard enough. When the dough is ready cover it keep it aside for 10 to 15 minutes.
Mince the cleaned chicken breast tenders using knife or mince it using a blender.
Now in a pan add 1 tsp of oil to it add jeera/ cumin seeds when it crackles add chopped onion. Saute well then add ginger garlic paste. Saute well until raw smell goes. Now add minced chicken, salt, turmeric powder, coriander powder, cumin powder, garam masala powder and red chili powder. Mix well and let it cook for 5 minutes in medium flame. After 5 minutes when chicken looks cooked add chopped cilantro / coriander leaves. Mix well. Saute the mixture till it gets dry. When the keema looks dry put off the flame and allow it to cool down.
Now knead the dough once. Divide the dough equally into small balls. Now roll each dough ball flat using a rolling pin. The flattened dough should be between thin and thick thin like sheet, but not really thin like transparent as it needs to hold the filling. Now using a knife divide the flattened dough into 2 parts. Keep one part aside.
Now with the another portion of sliced dough make a triangle. First keep the sliced part as top, then overlap left side with right side. Seal the edges tight using finger.
Now lift the cone and make space in the center for filling. Keep the keema filling in the centre and seal it tight.
Repeat the process till all the dough and filling is finished. Heat oil in a kadai/ pan. When the oil is just hot put the flame to low and drop each uncooked samosa gently and fry till golden color is achieved. If the oil is really hot while dropping the samosa it will yield in bubbles on the exterior and we don’t want that, so make sure to keep the oil just hot and put it to low before dropping the samosa. Fry the samosa in medium flame after 2 to 3 minutes as the stuffing is all cooked. When the samosa turns to golden brown remove it from oil using slotted spoon and transfer it to a plate with paper towel and serve it hot with ketchup.