Chicken keema samosa recipe

Take a dough kneading plate and add all-purpose flour to it. Add a little salt and water and knead a fine dough of it. Once done, keep the dough aside to rest for 30 minutes.

Wash the chicken thoroughly and mince it in a grinder.

To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the onion, hing, turmeric, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until the onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander, and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala. Stir and cook for 5 more minutes. Taste for salt and add more if needed. Add chopped chilies.

Pinch a little dough and roll it into a thin roti. Cut this in half and fold it into a cone-like shape. Add chicken masala to this cone and seal it using a little water. Let the samosas dry for 30 minutes.

Once dried, put a kadhai over medium flame and when the oil is hot enough, fry the samosas for till golden brown and properly fried. Serve with tamarind and green chutney.