Chicken Samosa Recipe- Authentic Indian Fried Pastry with Keema

Last Updated on 2 months by Neha Deshmukh

Chicken Samosa Recipe – Authentic Indian Fried Pastry with Keema

Hey everyone! If you’ve ever craved that perfect, crispy, flavour-packed samosa from your favourite Indian street vendor, you’re in the right place. I remember the first time I tried to make these at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my go-to recipe for Chicken Samosas, guaranteed to transport you straight to India with every bite.

Why You’ll Love This Recipe

These aren’t just any samosas. We’re talking flaky, golden-brown pastry filled with a deliciously spiced chicken keema. It’s a little bit of effort, yes, but the reward is huge. Perfect for parties, snacks, or even a comforting meal, these samosas are always a hit. Plus, making them yourself means you can adjust the spice level to exactly how you like it!

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 1.5 cup maida/all purpose flour
• 0.25 teaspoon salt
• 3 teaspoon oil
• 0.5 cup water
• 3 tablespoon edible oil
• 1.5 teaspoon cumin seeds/jeera
• 0.5 teaspoon finely chopped green chillies
• 2 tablespoon finely chopped onions
• 0.5 teaspoon ginger garlic paste
• 250 gms minced chicken/ground chicken/chicken keema
• 0.5 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder/haldi powder
• 0.25 teaspoon coriander powder/dhaniya powder
• 0.25 teaspoon cumin powder/jeera powder
• 0.25 teaspoon garam masala powder
• 2 tablespoon freshly chopped coriander leaves
• 1 tablespoon lemon extracted juice
• 3 tablespoon maida flour paste for sealing

Ingredient Notes

Let’s talk ingredients! A few things make these samosas truly special.

• Jeera (Cumin Seeds): Don’t skip these! They add such a warm, earthy flavour. I like to lightly dry roast mine before using for an even more intense aroma.
• Garam Masala: This is the heart of Indian flavour. Every family has their own blend, but a good quality garam masala is essential.
• Maida Flour: We’re using maida (all-purpose flour) for the pastry because it gives that lovely, flaky texture. It’s different from whole wheat flour, which would result in a denser samosa.
• Filling Variations: Traditionally, samosas are filled with potatoes and peas, or lentils. But chicken keema is a popular and delicious alternative, especially in certain regions of India. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Chicken Stuffing: Heat the 3 tablespoons of edible oil in a pan over medium heat. Add the cumin seeds, green chillies, and onions. Sauté for about 2 minutes, until the onions are softened.
2. Add the ginger-garlic paste and minced chicken. Cook, stirring frequently, until the chicken changes colour.
3. Now for the spices! Mix in the salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala. Continue to cook until the chicken is fully cooked through – about 8-10 minutes.
4. Finish the filling by stirring in the lemon juice and chopped coriander leaves. Give it a good mix and set aside to cool.
5. Make the Dough: In a large bowl, combine the 1.5 cups of maida flour, 0.25 teaspoon of salt, and 3 teaspoons of oil. Gradually add the 0.5 cup of water, mixing until a soft dough forms.
6. Knead the dough for a few minutes until smooth. Cover it with a damp cloth and let it rest for at least 20 minutes. This helps relax the gluten and makes the pastry easier to roll.
7. Shape the Samosas: Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 4-5 inches in diameter). Lightly roast each pastry on a tawa (flat griddle) for about 20 seconds per side. This helps prevent them from becoming soggy when fried.
8. Apply a little of the maida flour paste to one edge of the roasted pastry. Fold the pastry in half to form a cone shape, sealing the edges tightly.
9. Fill the cone with a spoonful of the cooled chicken mixture. Seal the open end of the cone with more maida paste, ensuring there are no gaps.
10. Fry the Samosas: Heat oil in a deep frying pan over medium heat. Carefully add the samosas, a few at a time, and deep fry until they are golden brown and crispy – about 5-7 minutes.
11. Drain the fried samosas on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy samosas.
• Make sure the filling is completely cool before filling the samosas. Warm filling can make the pastry soggy.
• Seal the edges really well. No one wants a samosa that bursts open during frying!

Variations

• Vegan Adaptation: Swap the chicken keema for a spiced potato and pea filling. You can also use a vegan-friendly oil for frying.
• Gluten-Free Adaptation: This one’s tricky! Maida is wheat-based. You can try a gluten-free all-purpose flour blend, but the texture won’t be exactly the same. A mix of rice flour and tapioca starch can work well.
• Spice Level Adjustment: My family likes a medium spice level, but feel free to adjust the amount of red chilli powder to your preference. For a milder flavour, reduce it to ¼ teaspoon or omit it altogether. For extra heat, add a pinch of cayenne pepper!
• Festival Adaptations: Samosas are a staple during festivals like Diwali and Eid. I often make a larger batch and share them with friends and neighbours.

Serving Suggestions

Serve these hot, straight from the fryer! They’re delicious with a side of mint-coriander chutney, tamarind chutney, or even just ketchup. A cup of chai is the perfect accompaniment.

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness.

FAQs

What is the best way to get crispy samosas?

Roasting the pastry on a tawa before frying is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

Can I make the samosa filling ahead of time?

Absolutely! The filling can be made a day or two in advance and stored in the refrigerator.

What is maida flour and can I substitute it?

Maida is a finely milled all-purpose flour commonly used in Indian cooking. While you can try a gluten-free blend, the texture will be different.

How do I prevent the samosas from bursting while frying?

Ensure the edges are sealed tightly with the maida paste and that there are no air pockets inside.

Can these be baked instead of fried?

You can! Brush the samosas with oil and bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried samosas, but still delicious.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. Happy cooking!