By Akshara
August 19, 2026
Serving freshly fried snacks instantly elevates the mood at any weekend gathering. These crispy samosas feature a robust filling of spiced minced chicken, fresh coriander, and warm garam masala, securely folded into a flaky and buttery pastry shell. Cooking the keema until completely dry ensures the pastry remains perfectly crisp during the deep frying process. Paired with a cooling mint chutney, these golden parcels provide a fantastic blend of textures and savoury flavours that your guests will love.
2 cups plain flour  4 tablespoons pure ghee, melted  1/2 teaspoon carom seeds  250g minced chicken  1 large onion, finely chopped  1 tablespoon ginger garlic paste  1 teaspoon garam masala powder  1/2 teaspoon red chilli powder  Fresh coriander leaves, chopped  Oil for deep frying  Salt to taste
Rub the melted ghee into the plain flour and carom seeds until the mixture resembles breadcrumbs, then gradually add cold water to knead a stiff dough and let it rest for thirty minutes.
Heat one tablespoon of oil in a pan, sauté the chopped onion and ginger garlic paste until fragrant, then add the minced chicken, red chilli powder, garam masala, and salt.
Cook the chicken mixture on high heat until all the moisture evaporates completely, stir in the fresh coriander, and allow the filling to cool to room temperature.
Divide the dough into smooth balls, roll into thin ovals, cut in half, form cones using water to seal the edges, fill with the cooled chicken mixture, seal tightly, and deep fry on low heat until golden and crisp.