CHICKEN KEEMA SAMOSA

Samosa is the traditional Indian Snack, made with savory filling of spiced potatoes. Crispy samosa is simple awesome and a lovely snack which really melts the mouth of everyone. If you really want to enjoy something very tempting and irresistible, then simply have it and do not think about calories. Here comes the hot and hot chicken keema samosa for this chilly winter evening. You can preserve it for 2-3 days. Chicken mince boiled with spices and later mixed with lots of finely chopped onion, mint and coriander gives an amazing taste and aroma when filled in a samosa. Samosa itself is the most loved street food in India, and when it’s keema samosa, this famous snack just reaches to another level of deliciousness. It is a double treat for non-veg lovers. I prepared this specially for my cousin brothers who are die-hard fans of my makings.  If you want to make this delicious and perfect keema samosa t home, then please follow this step-by-step recipe. This is more convenient for you to make as all images and steps are given in detail. Try out this in your kitchen and let me know your comments about it.  Serve chicken keema samosa as a snack with coriander mint chutney and date tamarind chutney or simply enjoy it with tomato ketchup.

INGREDIENTS:

For Samosa Cover:

1 Cup All Purpose Flour

½ teaspoon Carom Seeds

2 tablespoon Oil

Salt as needed

Luke warm Water

For Making Kheema:

500 gms Minced Chicken

½ Cup Yogurt

 Salt to taste

1 teaspoon Turmeric Powder

1 tablespoon Ginger-Garlic Paste

2 tablespoon Oil [as required]

1 teaspoon Cumin Seeds

2-3 Green Cardamoms

1 Black Cardamom

3-4 Cloves

1 Inch Cinnamon Stick

4-5 Black Peppercorns

2-3 Onions, finely chopped

1 Big Size Tomato, chopped

1 Inch Ginger piece, minced

2-3 Green Chillies, chopped

2 Dry Red Chillies [optional]

1 tablespoon Red Chilli Powder

1 tablespoon Coriander Powder

Fresh Chopped Coriander

Other Ingredients:

Oil for frying

Tomato Ketchup or Schezwan Chutney

METHOD:

For Making Kheema:

STEP 1 - Wash the minced chicken kheema under running water. Drain excess water from it.

STEP 2 – Mix minced chicken and yogurt, salt, turmeric powder and garlic paste. Keep it aside for 2-3 hours. [see notes]

STEP 3 – Heat oil in a kadai, add cumin seeds, cardamom, cloves, cinnamon stick and black peppercorns, dry red chillies and saute till fragrant.

STEP 4 – Add onion and sauté well for 3-4 minutes or till golden brown in colour.

STEP 5 – Add garlic-ginger paste, green chillies, chopped tomato, red chilli powder and coriander powder, turmeric powder, garam masala, salt and sauté well.

STEP 6 – Then add chopped tomato

and cook till it becomes soft and mushy and starts leaving oil from sides.

STEP 7 – Add marinated minced chicken and cook on medium heat for 20-25 minutes.

STEP 8 – Add ½ cup water and cook till it get cooked completely.

STEP 9 – Now add Kashmiri chilli powder [optional] and mix well and cover it and cook for next 10-15 minutes. Check if the minced chicken has got cooked to perfection. Add chopped coriander in it and give a mix. Keep it aside and cool down.

For Samosa Cover:

STEP 1 – In a mixing bowl, add all purpose flour, salt, carom seeds and mix well. Heat oil in a small pan, add hot oil in the well and mix it with the flour.

STEP 2 – Add lukewarm water in it and make a soft dough with it.

STEP 3 – Cover it for 30 minutes with a damp kitchen towel.

STEP 4 – After 30 minutes, knead it and make it soft. Divide it in equal lemon size balls.

How to proceed:

STEP 1 – Take one portion, dust some flour on the rolling board and start rolling it.

STEP  2 – Roll it like a thin chapatti of about 7-8 inch diameter.

STEP 3 – Cut it with knife and make two semi circular halves.

STEP 4 – Take half and fold it as shown in the picture. Here you have to apply little water on edges to seal them. Make a cone with it.

STEP 5 – Fill the kheema inside and give a small fold at the back and apply water over the edge. 

Bring both the ends together and seal it well.

STEP 6 – Follow the same, and prepare all the samosa ready with the rest of the dough and kheema mixture.

STEP 7 – Heat oil in a kadai,

when it get heat up, slide 2-3 samosa in hot oil.

Deep fry them till golden colour and crispy from outside. Flip when done from one side and fry it on another side.

STEP 8 - Likewise, deep fry all the samosa and keep them on tissue paper or kitchen towel to drain excess oil from it. Serve hot.

Serve piping hot kheema samosa with tomato ketchup or mint chutney or any dip of your choice and enjoy. Here I served them with mint chutney and spicy, hot red chutney.

NOTES: *If making in hurry then 1 hour is also sufficient.

              *Keep the cover little bit thick so that it won’t break while stuffing masala in it.