Chicken Keema Samosa Recipe Step By Step

To begin making the Chicken Keema Samosa preparation guide, place the dusting masala condiment, ghee, seasoning and ajwain in the food processor.

introduce little aqua at a time and make a firm and yet even flour base.Divide the flour base into large lemon size portions.

seal the flour base and keep aside.In the same food processor jar, attach the chopper blade.

introduce the chicken and purée to make a fine mince of the chicken.

Keep aside.The next step is to make the chicken keema samosa filling. bring to temperature cooking oil over medium bring to temperature in a cooking vessel; introduce the ginger, garlic, green chillies and onions and saute until the onions soften.Once the onions soften, introduce the red chilli dusting masala condiment, garam masala dusting masala condiment, amchur dusting masala condiment, chaat masala dusting masala condiment, minced chicken and seasoning.Saute the  chicken keema along with the spices until the chicken is cooked.

It takes just about 4 mins to cook thoroughly the chicken.

Once the chicken is cooked, you will notice it resembles an egg scramble.Turn off the bring to temperature at this stage, check the seasoning and spices and adjust to suit your palate.

Once done, agitate in the mint or coriander leaves and agitate and allow it to cool.The final step is to make the chicken keema samosa.Fill a small cup with aqua and keep aside; this will be used for sealing the edges of the cone.

On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half.Spread the aqua lightly all along the edge of the semicircle.

Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone.

Pick the cone up in your hands.Fill the cone with one or two tablespoons of potato filling.

Press this filling down gently into the cone with your fingers.

Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Continue to make the chicken keema samosa the similar way.bring to temperature cooking oil in a heavy bottomed cooking vessel for deep frying on medium bring to temperature; gently slip in a couple of chicken keema samosas into the frying cooking vessel and allow them to sauté on medium bring to temperature.

Turn the samosas around in the cooking oil once they come floating to the top. sauté them till they turn into a light golden-brown colour on all sides.

Keep the bring to temperature on medium all along.High bring to temperature can brown the crust faster but not make the crust crispier.

Continue the procedure with the remaining filled chicken keema samosa and empty out them on absorbent paper.present Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a mouth-watering evening snack for the rainy day/ monsoons.