Keema Samosa Recipe
Chicken Keema Samosa is a crisp pastry with a delicious minced chicken filling. The filling is easy to prepare and the samosa will come together in under 30 minutes if you use store-bought phyllo or samosa sheets.
Keema Samosa is a popular snack and appetizer where a savory keema mixture is wrapped in pastry sheets and deep-fried in oil. Easy to make, the samosas can be shaped and made ahead and refrigerated, to be thawed and deep-fried when required.
Samosa is an absolute favorite teatime snack for all. I confess I do not crush over this popular Indian food for I somehow, couldn’t warm up to the potato stuffing in regular good ol’ samosas. I love potatoes in all forms- be it a stirfry, hashbrowns, or as side-dish, but not in a samosa. Yup. Weird!
That’s why I made Corn Cheese Samosa before and I’m super glad to know that many of you have tried this recipe and have loved it!
A favorite among kids, it can also be made into mini samosas and served for cocktails or get-togethers.
Chicken Keema Samosa
Samosas have different variants but can be broadly classified into vegetarian (which possibly is the original variant) and non-vegetarian samosas.
Chicken Keema Samosa is
- crispy and flaky
- perfect as a teatime snack
- perfect for Iftar
- can be made into mini samosas for cocktail parties and get-togethers
- tastes just like or better than store-bought samosa
There is no straightforward rule as to what the filling in samosas should be. Traditionally, vegetarian samosas have a spiced potato filling. It could include other vegetables like carrots and peas. Modern-day samosas incorporate fusion flavors like corn-cheese, paneer-cashew, eggs, and schezwan.
For non-vegetarian samosas can include chicken and meat fillings.
Ramadan 2021 begins today and I’m glad to present this crispy flaky chicken keema samosa that is perfect for Iftar. These chicken samosas are available in most Malabar Muslim households and tea stalls.
For making Chicken Samosa, you may use minced chicken or chicken keema, or shredded chicken. Here are some tips to make tasty crispy samosa.
Tips and FAQs to Make Crispy Samosa
- Samosa can be made by preparing dough from scratch or using store-bought samosa pastry sheets. You may find the recipe for samosa dough in my Corn Cheese Samosa recipe. This time, I have used readymade pastry sheets.
- Samosa is usually triangular in shape but these days, we also get half-moon-shaped samosa as well.
- Why is my Samosa Not Crispy? This is a question we often hear a lot, or think about a lot while making samosas. If you are making samosa from scratch, make sure that the dough consistency is right. Do not fry the samosa in extremely hot oil. When you cook in hot oil, the inner layers of the dough pastry will not cook properly though the outer layer becomes crisp right away.
These undercooked samosas turn limp and soggy immediately after taking out from the oil. You cannot even store them for later use.
- Storage Instructions: Can you make and freeze samosas? You may shape the samosa and refrigerate the uncooked samosa for later use, the same day. You would want to freeze the shaped uncooked samosa in a ziplock bag and it can be stored for up to 3 months. You needn’t thaw before deep frying in oil.
- For a healthier version, bake the samosa in an oven or use an air fryer.
Making Keema Samosa- Step by Step Instructions
I have used samosa sheets for making this chicken keema samosa recipe and I have not given a lot of attention to making samosa dough from scratch. You may refer to the Corn Cheese Samosa recipe for the latter.
Samosa pastry sheets are called Samosa Patti and are available in the frozen foods section in most grocery stores. You may also use phyllo pastry sheets or spring roll wrappers for making samosas. The cooking time may vary. So, keep a lookout for that.
How do you use frozen samosa sheets?
Thaw the samosa patti sheets for about 45 minutes to an hour. Use it to wrap the filling.
Keema Samosa Filling
I have made a saucy keema filling than going for a traditional onion-tomato spiced keema mixture.
- To make Keema Samosa Filling, heat oil in a pan and add chopped onions. Saute till the onions are translucent.
- Add finely chopped capsicum and cook for a few minutes.
- Add soy sauce, salt, and chilli garlic sauce to this and combine well. Cook for a couple of minutes more.
- It’s time to add the chicken keema. Combine well and let the keema cook completely.
- You’d notice that the keema is living moisture to the pan. Let the chicken cook in its own juice. Continue cooking until dry.
- Remove to plate and let it cool.
How Do You Fold a Samosa Sheet?
- Peel off the samosa patti sheets carefully.
- To shape samosa using samosa patti, place a generous amount of the filling in a corner, on one-third of the sheet.
- Gather the end and fold to form a triangle securing the filling, as shown in the picture.
- Continue folding in triangles as shown in the picture below.
- Make a paste out of all-purpose flour and water.
- Towards the end of folding triangles, spread a little of the flour paste to the end sticking out. This will secure the samosa from spilling over. Repeat the process.
- Heat oil in a deep-bottomed vessel.
- Place the samosa carefully in medium low heat. Do not overcrowd and add two to three samosas only at a time.
- Fry till golden brown. Remove to a paper towel lined plate.
- Serve hot with ketchup or schezwan chutney.
Keema Samosa RecipePrint
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I’m participating in #AtoZChallenge and #BlogchatterAtoZ where I’ll be sharing 26 Easy Recipes with you this April. I’m dedicating the posts to the amazing community members who helped me figure out this theme for the challenge. Thank you!