RECIPES
Chicken Keema Samosa
Published: 30TH
July 2022
| Updated on: 14 July, 2025
Satisfyingly crunchy, lip-smackingly spicy - we've nicknamed these samosas 'parcels of joy'. Give this recipe a try and you'll know why!
INGREDIENTS:
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
METHOD:
- 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.
