Chicken Keema Samosa Recipe

Samosa, for the unversed, is a deep-fried conical pastry that is stuffed with vegetables or meat. The crispy and flaky delight is a loved snack in India. The origins of a samosa, h...more

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Non Vegdiet
1hr total
1hr total

ingredients serve

Ingredients for Chicken Keema Samosa Recipe

  • 0.17 cup All purpose flour
  • 0.17 teaspoon Ajwain seeds
  • 0.33 tablespoon Ghee
  • 1/4 teaspoon Salt
  • 0.67 tablespoon Water to make dough
  • 0.17 teaspoon Oil
  • 0.83 No.s Garlic cloves chopped
  • 0.17 inch Ginger finely chopped
  • 0.17 No.s Onion Finely Chopped
  • 0.33 No.s Green chillies finely chopped
  • 0.17 teaspoon Red chilli powder
  • 0.08 teaspoon Chaat masala powder
  • 0.17 teaspoon Amchur powder
  • 0.17 teaspoon Garam masala powder
  • 41.67 gram Minced boneless chicken
  • 0.17 teaspoon Sugar


How to Make Chicken Keema Samosa Recipe

    Steps To Prepare

  • The keema needs to be minced properly so that it fits the samosa well.
  • Cooking Directions

  • 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

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
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
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