Chicken Keema Samosas
Imagine the most flavorful chicken keema encased with flaky, buttery pastry dough that is fried off until crispy and crunchy... These homemade Chicken Keema Samosas are an irresistible snack that are wildly delicious fresh off the fryer or as an appetizer to pass around at a party.
Servings: 16 samosas
Calories: 142kcal
Ingredients
- neutral oil for frying
Chicken Keema Filling
- 2 tablespoon neutral oil
- ½ cup yellow onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon green chili finely chopped
- 1 lb ground chicken 80/20
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1.5 teaspoon garam masala
- 2 tablespoon cilantro finely chopped
- ½ cup frozen peas
- 1 tablespoon lemon juice
Instructions
Samosa Dough
- Whisk together the all purpose flour, ajwain, and salt in a mixing bowl.
- Create a well in the middle and pour in the ghee. Slowly mix the flour into the ghee, and then use your hands to rub together the ghee with the flour. The texture should be sandy but the flour will clump if you squeeze your fist together.
- Add water while you knead the dough by hand. Continue to knead for 5-7 minutes until the dough comes together. Cover and rest the dough for a minimum of 20 minutes.
Chicken Keema
- Warm the oil in a medium-sized frying pan on medium to low heat. Add the finely chopped onion and cook for 4-5 minutes, or until translucent. Add the ginger garlic paste and green chili. Continue to sauté, about 3 minutes, until you can smell the aroma.
- Stir in the ground spices - the chili powder, cumin, salt, cumin, pepper, turmeric, and coriander. Sauté for another 2 minutes.
- Turn the heat up to a medium flame. Add the ground chicken into the pan, breaking it apart and constantly stirring for 5 minutes. The mince should be browned and very fine instead of large clumps.
- Turn the heat back down to a low simmer for 5 minutes, until most of the liquid has evaporated. Add the peas, cilantro, and garam masala. Stir together, and then remove from heat. Finish the chicken keema off with lemon juice. Allow the keema to cool before making the samosas.
Assembly and Fry
- Uncover the rested samosa dough and knead it for another two minutes until it's completely smooth. The dough will be very hydrated.
- Roll the dough out into a log and cut it into 8 equal sized pieces. Work with one piece at a time, and keep the other pieces covered in the bowl to prevent the dough from drying out.
- Roll the piece of dough in circular motions in your hand to form a little ball. Use a rolling pin to roll the dough out into an oval. The dough should be very thin, just before the point where it becomes translucent. Make sure the edges are equal thickness to the rest of the dough.
- Cut the oval in half. Brush water on to half of the length of the straight edge. Fold the edge without the water down towards the middle of the circular edge, and then the moistened edge over it to form a triangular shape. Seal the dough to form a cone. Place the cone in your hand and fill it with 1-2 tablespoons of the chicken keema filling.
- Add more water on to the inner semicircle just above the filling. Press the top edges together tightly to seal. Repeat with all the samosas.
- Heat a large pot with neutral oil on a low to medium heat for frying. Once the temperature reaches 325°F, carefully drop in 4 samosas at a time. Fry on one side until the bottom is just starting to brown and the side facing you whitens, about 1 minute. Flip the samosa and fry again for 1 minute. Bring the heat up to a medium temperature. Continue to flip and fry on each side until the samosas are golden brown.
- Once the samosas are golden brown, set them on a cooling rack that's placed over a baking sheet to allow the excess oil to drip off. Lower the temperature in between batches.
- Serve the samosas while hot in a platter with chutneys.
Notes
Refer to the section Storage and Reheating Instructions for more information on freezing and reheating unfried samosas.
For visuals on folding the samosas, refer to the section How to Make Chicken Samosas.
