Whole Wheat Chicken Kheema Samosa


chicken kheema samosa - noorsrecipes

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

Ramdan Special | Kheema Recipes for Iftar


Ramadan, the holy month is here β€” A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories πŸ™‚

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

 

Paneer Burji Samosa


Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever πŸ™‚

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea πŸ™‚

paneer burji noorsrecipespaneer burji

Ingredients:

  • Paneer crumbled Β – 1 cup
  • Finely chopped onion – 1 medium
  • Finely chopped tomato – 1 medium
  • Finely chopped green chilies – 2
  • Finely chopped green pepper/ capsicum – 1 small
  • Green peas – 1/4 cup
  • Finely chopped Methi/ fenugreek leaves – 1/2 cup
  • Finely chopped coriander leaves / cilantro – 1/4 cup
  • Ginger garlic paste- 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Black Pepper powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
  • Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
  • Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
  • Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
  • In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

 

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
  • The dough should not be too soft

 

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a 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 with paneer Burji. 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 low heat
  • Serve the hot crispy samosas with pudina chutney

Mutton Kheema Samosa


Samosas! The yummiest Indian snack!

Mum would make crispy Samosas with amazing fillings – Mutton Kheema, Potato, Egg, and many more!

Do try the Mutton Kheema Samosa πŸ™‚

Mutton Kheema Samosa

Mutton Kheema Samosa
Image: Noor’s Recipes

Ingredients :

Mutton Kheem Stuffing:

  • Mutton Kheema / minced meat – 1 cup
  • Fresh green peas – 1/3 cup
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 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:

Mutton Kheema Stuffing:

  • Heat a little oil in a Kadai. Add the finely chopped onions and fry till golden brown
  • Add the ginger garlic paste and fry till raw smell goes
  • Add the tomatoes and cook until soft
  • Add the green chillies and all the powders including salt
  • Add the kheema and fry for sometime. Add the green peas
  • Cook on medium flame and stirring occasionally until the kheema and peas are done. (Kheema cooks faster. Add a little water if required)
  • Add the thinly sliced onions and coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside

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
  • The dough should not be too soft

How to make the samosas

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a 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 low heat
  • Serve the hot crispy samosas with pudina chutney

Note:Β If you want to, add a little dill leaves Β (After adding the peas). This is purely optional. This will definitely give Β a different and unique Β taste.