Chicken Keema Samosa

Chicken Keema Samosa

Posted on Jul 30, 2022

Satisfyingly crunchy, lip-smackingly spicy - we've nicknamed these samosas 'parcels of joy'. Give this recipe a try and you'll know why!


For the filling

250 gms chicken mince

1 onion, finely chopped

1 spring onion, finely chopped

2 green chillies, finely chopped

1/2 cup coriander & mint leaves, finely chopped

1 tsp coriander powder

1 tsp jeera (cumin) powder

1/2 tsp red chilli powder

1 tsp lemon juice

Salt, as per taste

Oil for deep frying

16-17 samosa pattis


  • In a frying pan, add oil and sauté onions.
  • Add the chicken mince (keema) and all the masalas. Let everything cook together until oil separates.
  • Once keema is cooked, remove pan from heat and let the filling cool down.
  • Add fresh herbs and lemon juice to the cooked keema. Mix and keep aside.
  • Take a samosa patti and make a cone shape. Add the keema filling in the hollow of the cone. Seal the edges with an all-purpose flour (maida) and water slurry.
  • Fry in a kadhai till golden brown and crispy.
  • Serve with green chutneys and onion rings.
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