Chicken Keema Samosa

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.