Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!

Ingredients:

Chicken Kheema Stuffing:

• Chicken Kheema / Ground chicken – 250 gms
• Finely chopped onion – 1 medium sized
• Finely chopped tomato – 1 small
• Finely chopped green chillies – 2
• Finely chopped coriander leaves – 2tbsp
• Finely chopped dill leaves – 1 cup
• Thinly sliced onion – 2 tbsp
• Ginger garlic paste – 1tsp
• Red chilli powder – 1 tsp
• Coriander seeds crushed – 1 tsp
• Cumin seeds crushed -1/2 tsp
• Garam masala powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Salt – as required

Dough:

• Maida / All-purpose flour – 2cups
• Salt and water as required

Method:

Chicken Kheema Stuffing:

• Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
• Add the ginger-garlic paste and fry till the raw smell goes
• Add tomatoes and cook until soft
• Add green chillies, all the powders, crushed coriander and cumin seeds and salt
• Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
• Now add the kheema and fry for some time
• Cook on medium flame, stirring occasionally until the kheema is done
• Add coriander leaves and fry for a few seconds
• Remove from fire and keep it aside
• You can add potatoes, peas or fenugreek leaves to the kheema as well if you like

Dough:

• Add the flour and salt in a bowl
• Mix water needed to make a stiff dough
• Grease your hands with a little oil and knead the dough
• Keep covered aside for 15 mins.

How to make the samosas:

• Make small even sized balls from the dough
• Roll it with a rolling pin into a thin circle
• Cut the circle into 2 halves
• Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
• Bring both the ends of the semi-circle to form a cone
• Hold the cone upside down and fill it. Then seal it completely
• Continue the same with the remaining dough
• Refrigerate for half an hour. This makes the samosas crispy
• Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on medium heat
• Serve the hot crispy samosas with pudina chutney