Chicken Keema Samosa is a famous Indian appetizer deep fried in oil with a savory filling of chicken keema(Mince) and aromatic Indian spices masalas in ready strips of maida. Delicious yet easy-to-make snack for tea-time, parties, and gatherings. Loved by people of all ages.
Samosas have many variants chicken, mutton, and veggie depending on the geographical location. The beauty of this snack is when the filling is deep fried to golden perfection which will surely fill your mouth with water.
Crispy Chicken Keema Samosa is a very famous Ramadan recipe for iftar. During Ramadan, Crispy Chicken Samosa are available at evening iftar stalls and made in almost every home. We usually prepare this as an evening snack with a cup of “Kadak Chai”.
Wash chicken mince properly. Drain all the water from the mince. Heat a small pan add 1 teaspoon oil in it and put the chicken mince in it. Fry for 1 minute and add ginger garlic paste, and salt in it. Mix it well and cook 5 minutes.
Add cumin seeds powder, turmeric powder, garam masala, and lemon juice to it. Cook for another 5 minutes and add finely chopped onion and mix it well. Don’t cook much after putting onions so that the onion doesn’t cook much. Cool the mince mix for 10 minutes and add spring onion it.
Take the readily available samosa strips from the market. Take each strip and fold it in a triangular shape from one edge. Fill the semi-cooked mince stuffing in it and fold the remaining folds. Lock the other edge with wet flour paste. 250 gm chicken mince will make about 20-25 pieces of samosas.
Heat oil on high heat in a deep frying pan. Once the oil is ready, reduce the flame to medium and put the samosas in the oil. Deep fry the samosas until golden. Overcooking will spoil the taste.
Your Crispy Chicken Keema Samosas are ready to serve. Serve it with lemon. For better taste, poke a hole in the center of samosa, put 2-3 lemon drops in it and enjoy delicious Crispy Chicken Samosas.
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