How to Make Favorite Chicken Keema Samosa
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Chicken Keema Samosa. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Keema Samosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Keema Samosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can cook Chicken Keema Samosa using 18 ingredients and 10 steps. Here is how you cook it.
#favourite #Samosa
Ingredients and spices that need to be Prepare to make Chicken Keema Samosa:
- 1 kg Minced chicken –
- 2 1/2 Onion, medium-sized –, chopped (keep 1 chopped onion aside)
- 3 Green chilli chopped
- 1 tbsp Ginger-Garlic paste –
- 2 tbsp lemon juice –
- 1/2 tsp Garam masala –
- 1 tsp Pepper powder –
- 1/4 tsp Roasted Cumin powder –
- 1/2 tsp Kashmiri red chilli powder
- 1 cup Coriander leaves–, chopped
- to taste Salt –
- 2 tbsp Oil
- dough for pastry
- 1 1/2 cup All purpose flour (maida) –
- 1/2 cup Wheat flour –
- 1/2 tsp (or) to taste Salt –
- As needed Water –
- 2 tbsp Oil –
Steps to make Chicken Keema Samosa
- In a bowl, add all-purpose flour, wheat flour, salt and mix it all together. Add oil, mix it roughly and add water little by little and knead it to a soft dough. Wrap it with a wet cloth and keep it aside for 20 minutes.
- Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away.
- Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add garam masala, pepper powder, cumin powder, Kashmiri red chilli powder and salt. Stir it and allow it to cook completely.
- Add lemon juice, 1 onion, chopped green chilli coriander leaves and mix it well and cook it for a minute. That’s it!! Stuffing is ready.
- Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in wheat flour or all-purpose flour. Sprinkle some oil in roti maker and rolling-pin to avoid stickiness.
- Roll the balls lengthwise as thin as possible and cut the edges on all sides and cut it in two halves.
- Over medium heat, put the pastry sheet on tawa and flip it immediately and take it (don’t cook it for a long time like chapati. The sheet should be half-cooked or else it will break while folding it with filling.)
- In a small bowl, add 1 tsp of all-purpose flour, a little water, and make it into a paste and keep it aside.
- Fold the pastry sheet as shown in the picture below and fill 1 tsp of chicken keema and apply the maida paste on the edge and slide it inside(if it is hard to slide inside, fold it on top.) Make sure it doesn’t have any openings for the oil to get into the filling.
Heat oil in a pan. Deep-fry it on medium flame till it turns golden brown. - Chicken Keema Samosa / Minced Chicken Samosa is now ready to serve with ketchup or tomato sauce.
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