Chicken Keema or Minced Chicken Samosas

Chicken Keema Samosa

Samosa is a small, triangular pastry of sorts fried until golden brown and crispy. The pastry is filled with a curried filling of minced chicken or (chicken Keema),spiced with fragrant Indian spices.

Preparation Time: 20 mins

Cooking Time: 20-25 mins

Serves: 24-26 Samosas(Approx)

FOR DOUGH MAKING:

4 cups all-purpose flour

1 tsp salt

5 tbsp vegetable oil

2 cup plus 1 tbsp water

FOR FILLINGS:

350 gms minced chicken

2 tbsp vegetable oil

2 medium onion finely chopped

2 tbsp grated ginger garlic paste

2 tsp salt divided

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

2 tsp garam masala

1 cup frozen green peas

4-5 green chillies chopped (optional)

INSTRUCTIONS:

For the dough making all you need is to combine flour and salt in large or medium mixing bowl, then stir in some oil into it.

Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for minimum of 15 to 30 minutes.

To make the samosas filling, place a saucepan over medium-high heat and add the oil.

When oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens and turn little pink in colour.

Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and add frozen peas.

Stir and cook 5 more minutes. Taste for salt and add more if needed.

Add chopped chillies (filling will be bit spicy and tasty).

To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface.

Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon.

Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal.

Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal

Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.

To fry the samosas, pour the oil into a deep bottom saucepan or kadai.

Fry the samosas in batches once the oil to medium heat. Fry for 20 minutes until golden, then increase heat to high and cook for 5-7 minutes at a hotter temperature until deep golden brown.

Remove with a slotted spoon and place on paper tissues or towels to drain.

Serve hot with tomato ketchup or coriander chilly chutney.