The keema needs to be minced properly so that it fits the samosa well.
Attach the atta kneading blade in the food processor and add 1 cup all purpose flour (maida), 1 tsp ajwain (carrom) and 2 tbsp ghee, ½ tsp salt.
Add a little water at a time and knead till ingredients come together and form a firm dough. When the dough pulls away from the sides of the jar, take it out and transfer to a bowl. Cover and keep aside.
Attach the chopper blade in the jar and add 250 gm of boneless chicken and blend to mince the chicken.
Preheat a pan and add 1 tsp oil, 5 cloves chopped garlic, 1 inch ginger finely chopped, 1 onion finely chopped and 2 green chillies finely chopped. Sauté till the onions are soft.
Then add 1 tsp red chilli powder, ½ tsp chaat masala powder, 1 tsp amchur powder , 1 tsp garam masala powder, the minced chicken and 1 tsp sugar and 1 tsp salt. Mix the ingredients together and sauté till the mince is cooked.
Add 2 tbsp coriander leaves and mix. Turn off the heat and keep the mince aside to cool.
For preparing the samosa, heat a kadhai of oil for deep frying.
Portion the dough into large lemon balls. Dust a flat surface with flour and roll out the ball of dough to a circle of 5 or 6 inch diameter.
Cut the circle in half to make two semi circle shapes. Dip finger in water and damp the edges. Fold each semi circle into a cone shape.
Fill each cone with a spoonful of keema and seal the edges shut by pinching them close.
Once the oil in the kadhai is hot, slide in the samosas a few at a time and fry on medium heat till golden brown and crisp.
Remove from the kadhai and drain the excess oil off on a kitchen towel.
Storage And Serving Method
Serve hot with green chutney.
calories per serving
7 g Fat8 g Protein2 g Carbs3 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment