Chicken Keema Samosa Filling:

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.

Folding Chicken Keema Samosa Using Samosa Sheets:

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.

Cooking Chicken Keema Samosa:

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.