Are you craving a savory snack that's both satisfying and surprisingly easy to make? Look no further than the crispy, golden delight of homemade chicken samosas! This classic Indian pastry, filled with a flavorful blend of tender chicken, aromatic spices, and vibrant vegetables, is a guaranteed crowd-pleaser. Whether you're hosting a party, enjoying a casual weeknight dinner, or simply indulging in a delicious treat, these chicken samosas are sure to elevate your culinary experience. Forget the greasy, mass-produced versions; this recipe unlocks the secret to achieving perfectly crispy, flaky pastry filled with a sensational chicken filling.
Imagine sinking your teeth into a warm, crunchy samosa, the spiced chicken filling bursting with flavor. This recipe provides a detailed guide, walking you through every step of the process, from making the dough to achieving that perfect golden-brown crisp. Ready to embark on this culinary adventure and create a batch of irresistible chicken samosas? Let's get started!
Tools Needed
- Pan
- Frying pan
Ingredients
- Oil
- Whole cumin seeds: 1/2 teaspoon
- Garlic paste: 1/2 teaspoon
- Onions: 3-4 (finely chopped)
- Chicken mince
- Red chili powder: 1/2 teaspoon
- Salt
- Chili flakes
- Turmeric powder: 1/2 teaspoon
- Dry coriander powder: 1/2 teaspoon
- Black pepper powder
- Green chilies: finely chopped
- Samosa sheets
- Flour
- Water
- Ketchup/Chutney
Step-by-Step Instructions
Step 1. Prepare the Keema Filling
- Heat oil in a pan. Add cumin seeds and cook for 2 seconds. Add garlic paste and mix well.
- Add half the chopped onions and cook on low flame.
- Add chicken mince, red chili powder, salt, chili flakes, turmeric powder, dry coriander powder, and black pepper powder. Mix well.
- Add remaining onions, cover, and cook on low flame for 5 minutes.
- Add finely chopped green chilies and turn off the flame. The chicken mince is ready.
Step 2. Assemble the Samosas
- Take a samosa sheet and fold it as shown in the video.
- Add the chicken stuffing to the center, shaping it into a cone.
- Mix flour and water to make a paste. Apply it to seal the samosa.
Step 3. Fry the Samosas
- Deep fry the samosas in hot oil on medium flame until golden brown.
Step 4. Serve and Enjoy
- Remove samosas, drain excess oil, and serve with ketchup or chutney.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Make a large quantity of masala and store it in the fridge for later use.
- Store the prepared samosas in an airtight container or ziplock bag in the fridge for 15-20 days.
- Fry samosas on medium flame for even cooking.
Nutrition
- N/A
FAQs
1. Can I make the keema filling ahead of time?
Yes! Prepare the keema filling a day or two in advance and store it in the refrigerator. This will save you time when assembling the samosas.
2. How do I ensure my samosas are crispy?
Deep fry in batches at a moderate temperature to prevent overcrowding. Ensure the oil is hot enough before adding the samosas. You can also drain them on paper towels after frying.
So there you have it – a delicious and satisfying Ramadan Keema Samosa recipe perfect for breaking your fast. This recipe offers a delightful blend of textures and flavors, guaranteed to impress your family and friends. Enjoy the fruits of your labor and happy Iftar!