Easy Homemade Chicken Samosa

Quick and Easy Chicken Keema Samosas

Let’s make some super tasty Goan style chicken samosas, that is, easy chicken keema samosas with homemade samosa sheets, and a simple folding technique. You’ll absolutely love these crisp and delicious samosas. They’re easy to shape and easy to make.

Learn how to make this classic street food in the comfort of your own home. These would make great party starters as well. I have step-by-step instructions for you, so you won’t go wrong. And if you find this recipe interesting, you might like to check out my alu samosas recipe as well that’s packed with useful tips.

Ingredients

Covering

1 ½ cups maida

1 tbsp oil

½ tsp salt

Knead medium stiff dough. Rest for 15 minutes.

Divide into 9 to 10 balls.

Paste

3 tbsp maida

1 ½ to 2 tbsp water

Filling

350g boneless chicken

For marination

¾ tsp salt

½ tsp ground cumin

1 tsp garam masala

½ tsp turmeric powder

1 ½ tsp chilli powder

2 tbsp yogurt

2 tsp oil

For cooking the filling

2 tbsp oil

4 green chillies

2 tsp crushed ginger

2 tsp crushed garlic

2 – 3 tbsp water

1 tbsp tomato sauce

1 tsp chilli powder

2 med size onions finely chopped

½ tsp sugar

½ tsp salt

1 ½ tsp lime juice

Chopped coriander leaves

Chopped mint leaves

Procedure

1. Mince the boneless chicken.
2. Marinate it with salt, ground cumin, garam masala, turmeric powder, chilli powder, yogurt and oil for around 20 minutes.
3. Heat the oil in a pan on medium heat. Throw in the chopped green chillies, and sauté this for a minute. Add in the crushed ginger and garlic, and sauté this for a minute too.
4. Add in the marinated mince. Sauté this for a couple of minutes, cover the pan and let the chicken cook for 4 – 5 minutes on low heat.
5. Rinse the bowl in which the chicken was marinated with 2 – 3 tbsp of water and add this to the pan. Stir everything, cover the pan, and let the chicken cook on low heat for another 4 to 5 minutes.
6. Add in the tomato sauce and chilli powder, and stir everything. Then add in the finely chopped onion. Sauté this for 2 – 3 minutes till the onion is cooked…… and then add in the sugar and salt. Mix everything well.
7. Stir in the lime juice, and mix everything again. Turn off the heat and then sample the filling and adjust the taste if necessary.
8. Finally, add in the chopped coriander and chopped mint leaves, mix the filling well, and let it cool to room temperature.
9. In the meanwhile, add the maida, salt, and oil, to a large mixing bowl. Rub the oil into the maida and then knead the flour mixture to make a medium soft and smooth dough with room temperature water. Coat the ball of dough with a few drops of oil, cover it and let it rest for around 15 minutes.
10. Divide the dough into 9 to 10 balls and roll each into a thin disc around 6 to 6.5 inches in diameter using a liberal dusting of maida. Spread the discs out on the work surface or pile them in groups of 3 or 4 adding a generous dusting of maida between the discs so that they do not stick to each other.
11. Heat a tawa or griddle on low heat for around 3 minutes and with the heat on low, lightly heat each disc on just one side on the hot tawa for around 15 seconds (till it forms small bubbles on the top surface). The discs are heated not to cook them but just to remove some of the moisture from them. Transfer the heated discs to a vessel with a lid or a casserole. Keep them covered so that they stay soft and don’t become too stiff. Remember that the discs need to be thin and flexible and shouldn’t be heated for too long.
12. Cut each disc into two semicircular samosa sheets. Keep these sheets covered while you shape and fill the samosas.
13. Prepare a thick and smooth paste with maida and water. This paste will be used while shaping the samosas.
14. Apply the paste liberally along the straight edge of a samosa sheet and then bring the ends of the straight side together in the centre to shape the sheet into a cone. Fill around ¾ of the cone with around 1 tbsp of filling, apply the paste to the mouth of the cone, and then seal the mouth by pressing it to form a flat, around ½ inch broad border. Similarly, shape all the samosas.
15. Deep fry the samosas in batches on low heat for the first 5 minutes. Then increase the heat to medium or medium-low and fry them on both sides till they get a golden-brown colour. When you’re ready to remove the samosas from the oil, reduce the heat to low once again. Remove the fried samosas to a sieve or plate lined with an absorbent kitchen paper towel. To get crisp samosas, they have to be fried on low heat and for a longer time.

Enjoy!