Name: Crispy Chicken Samosa Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Pakistani
Ingredients: Ingredients for chicken mince filling:; 400g chicken, minced; 50g oil; 1 tbsp ginger garlic paste; 1 tsp cumin powder; 1 tsp red chili powder; 1 tsp c crushed coriander; 1/4 tsp turmeric powder; 1/2 tsp garam masala; Salt to taste; 4-5 pcs green chilies; 1/3 cup chopped onion; 1 large size, fresh juice; 1 tsp crushed black pepper; For Samosa Dough:; 2 cups all-purpose flour; 1/4 tsp. ajwain; 1/2 tsp salt; 1 tbsp melted ghee; Other ingredients:; Oil for frying; 150g shortening/butter/margarine

Crispy Chicken Samosa Recipe ( Keema Samosa )

crispy chicken samosa recipe with step by step photos and video

Crispy Chicken Samosa | Chicken Keema Samosa | Keema Samosa with Step-by-Step Photos and Video. Chicken samosas are an irresistible deep-fried snack that has garnered immense popularity among food lovers. In this recipe, I’ll guide you through preparing chicken samosas in a delightful street style.

These particular samosas are crafted in dainty, bite-sized portions, known as one-bite samosas, boasting more layers and an incredible crunch that will leave you yearning for more. It wouldn’t be an exaggeration to claim that samosas hold a special place in my heart as my favorite Pakistani snack. The dough alone is bursting with flavor, and regardless of the filling you choose, the end result is a tantalizing treat that pleases the palate. Today, I’m excited to share another variation of this classic recipe that youare sure to enjoy.

My Latest Video: Crispy Chicken Samosa:

To elevate these samosas, I employ a unique method where I roll out two roti-like sheets of equal size and overlap them, applying a thin layer of shortening in between. This technique not only enhances the crispiness but also introduces delightful layers, reminiscent of the small, layered samosas found in traditional sweet shops. For those who crave an even more layered experience, feel free to overlap additional rotis. The more layers you add, the more flaky and textured your samosas will be. Although this approach requires a bit more time, the resulting explosion of flavor and crunch is worth every minute spent!

Recipe Notes:

Dough: To achieve the perfect samosa, start by kneading a dough that is firm, tight, and elastic. A loose dough could compromise the shape of your samosas, rendering them oily and unattractive. If you make the dough too hard

Rolling it out may be challenging, and a lack of moisture can cause it to dry out too quickly. Achieving the right balance is key to success.

Fillings: For the filling, I use chicken mince, but feel free to get creative! You can substitute it with beef, mutton, or even fish mince. If you prefer a vegetarian option,

Consider using a flavorful blend of pulses and vegetables. Just remember, the fillings must be well-drained and not overly moist; a soggy filling will lead to sad, tasteless samosas. Shaping: To give these samosas their iconic shape, I utilize a samosa maker, which simplifies the process and ensures they are perfectly formed. I opted for a charming half-moon shape, but you can choose any shape that tickles your fancy. Your hands can work wonders, too! Remember, using a samosa maker is optional.

Frying:

The frying stage is where the magic truly happens! This crucial step requires careful attention to achieve a beautiful, uniform golden color on each samosa. Avoid cooking on high heat, as this can lead to overly brown exteriors while leaving the insides undercooked. Conversely,

Low heat will result in greasy, soggy samosas that lack the desired crispness. Finding that sweet spot between the two is essential for perfecting this beloved snack.

With these tips in hand, you’re all set to create an exquisite batch of crispy chicken samosas that promise to be the highlight of any gathering or a satisfying treat for yourself! Enjoy the delightful experience of making—and tasting—these beloved snacks.

You Might Like These:

Veggie samosa

chicken macaroni samosa

Egg Samosa

Aloo Samosa

Ring Samosa

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Ingredients for chicken mince filling: 400g chicken, minced 50g oil 1 tbsp ginger garlic paste 1 tsp cumin powder 1 tsp red chili powder 1 tsp c crushed coriander 1/4 tsp turmeric powder 1/2 tsp garam masala Salt to taste 4-5 pcs green chilies 1/3 cup chopped onion 1 large size, fresh juice 1 tsp crushed black pepper For Samosa Dough: 2 cups all-purpose flour 1/4 tsp. ajwain 1/2 tsp salt 1 tbsp melted ghee Other ingredients: Oil for frying 150g shortening/butter/margarine

How to Make Chicken Samosas: Preparing the Chicken Mince:

Begin by heating oil in a pan over medium heat. Add the ginger garlic paste to the hot oil and sauté for about 1 minute, until fragrant.

Incorporate chicken mince (keema) into the pan. Cook it, stirring frequently, until it changes color and turns white.

Once the chicken is cooked, add a blend of spices including cumin powder, red chili powder, crushed coriander powder, turmeric powder, garam masala powder, and salt.

Mix thoroughly to ensure even distribution of the spices.

Next, add chopped green chilies and finely chopped onions. Stir to combine evenly, then squeeze fresh lemon juice into the mixture.

Adjust the spice level according to your preference, adding freshly crushed black pepper as desired.

Filling is ready. Place a lid on the pan and let the cooked filling cool completely.

Kneading the Samosa Dough:

In a separate bowl, mix all-purpose flour, carom seeds (ajwain), salt, and melted ghee.

Begin mixing until the flour starts to clump together when pressed. Gradually add water until a firm, tight dough forms. The texture should be neither too loose nor too hard; it should be elastic and slightly soft.

Wrap the kneaded dough with cling wrap to prevent it from drying out. Allow it to rest for 10 to 15 minutes.

Dividing and Rolling the Dough:

After resting, divide the dough into two portions. Work with one portion at a time.

Create small, equal-sized portions and shape each into a ball.

Roll each dough ball into thin circles, applying shortening or ghee on each rolled surface.

Overlap two rolled doughs if preferred. Once joined, roll them together to flatten further.

Use a knife or pizza cutter to slice the dough into medium-sized strips.

Apply shortening again over each strip, leaving the top one without. Gather the strips, roll them together, and apply shortening once more before reforming into a dough ball.

Flatten each ball to prepare for filling.

This process outlines two methods for creating dough balls, allowing you to choose the approach that is easiest for you. Enjoy making delicious chicken samosas!

How to Roll and Shape Samosas:

To begin, prepare your dough balls, then cut each ball from the center. Stack the layers on top of each other.

Roll out each ball of dough. Using a samosa maker can make this task easier, but you can also shape the samosas by hand according to your preference.

A half-moon shape can be easily made with the samosa maker.

Lay the rolled dough over the samosa maker and place approximately 1 tablespoon of your filling in the center. Moisten the edges with water,

Then close the samosa maker to shape the samosa, while removing any excess dough around its edges.

Repeat this method until all the samosas are shaped and ready.

Storing Raw Prepared Samosas:

At this stage, the prepared raw samosas can be stored in a ziplock bag or an airtight container for up to a month. When you're ready to fry them,

Remove the samosas from the refrigerator about 10 minutes beforehand to allow them to come to room temperature.

Frying Chicken Samosas:

To fry the chicken samosas, heat oil in a wok over medium heat. Carefully drop the samosas into the oil, being mindful not to overcrowd the pan, as this can affect the cooking time.

It's important to maintain a moderate oil temperature throughout the frying process to ensure the samosas cook evenly without burning or remaining undercooked.

Allow the samosas to fry for 2-3 minutes. As they begin to float, gently flip them over to ensure even cooking.

Continue flipping them consistently until they reach a nice golden brown color.

Once fried, remove the samosas and place them on a wire rack set over a kitchen towel to absorb any excess oil.

Serving Suggestions:

Serve the crispy chicken samosas hot, accompanied by ketchup or samosa chutney, and pair them with masala tea or Pink tea for an enjoyable treat.

Chicken Ring Samosa Recipe

Chicken Ring Samosa | Chicken Samosa || How to make ring chicken samosa with step-by-step photos

Chicken Ring Samosa is a crispy, flaky, and appetizer deep-fried snack_ prepared with maida dough and filling from potatoes, onions, meat, peas, or lentils. Many shapes can be found in the preparation of samosa based on the region, and this ring samosa recipe is also one of the most popularly prepared in Pakistan. It is circular in shape and filled with potato, chicken, or lentil filling and fried.

The most popular snack among all age groups people in Pakistan_samosa is also known as a food street snack_ This item is available at sellers throughout the year_ Various kind of fillings is prepared for stuffing in samosas such as potato, mince, vegetables, or egg- In my journey to find the perfect flaky and delicious samosa recipe to share with you, I found aloo samosa, mince samosa, veggie samosa, egg samosa, and macaroni samosa.

Commonly samosa’s shape is a triangle. Certainly, this is the creativity of someone's mind to give it new looks and style. The rest of the stuffing may depend on individual choice. It is seen that people make rings samosa with a filling of spiced aloo.

Here I prepared chicken mince filling for stuffing samosa,s whereas you can use fillings of your choice. To make this ring samosa have to prepare separate samosa dough; a samosa sheet can’t work in this recipe.e

I won’t be exaggerating if I say that samosa is my number one Pakistani snack. The samosa dough alone is full of flavor, and no matter what you fill the samosas with, the outcome is always an amazing snack. Today, I am sharing another samosa recipe that you will for sure like.

Homemade chicken samosa is far better tasting than store-bought samosas. In my opinion, some samosas sold in stores or even served in restaurants are full of overcooked spices, and the pastry is either tasteless or soggy, which can make anyone refrain from trying this appetizing snack again.

Although this chicken samosa recipe is easy to make, it does not mean that the flavor is compromised. I’ve used freshly chopped ginger or garlic and other spices in powder. Additionally, I am trying my level best that I could upload videos with each recipe along with photos, constantly struggling with uploading videos on the blog.

Recipe Tips:

Dough: To make this samosa, a firstly, we will need a dough that should be tight and a bit hard but smooth. No need to knead the dough in this recipe because kneading dough creates gluten in flour that makes the dough elastic and stretchy, and a samosa doesn’t require such a dough
Filling: Whether you are preparing the filling of veggies, chicken, mince, or egg, the stuffing should be dry, as the moist mixture will turn your samosa soggy. Keep the mixture a bit spicy, as you will keep a less spicy mixture, which won’t give you a taste, but if you avoid eating spicy meals or snacks, then ignore this tip
Frying: In samosa, the frying oil temperature must be adjusted to moderate because too hot oil will quickly burn your samosa crust, and less hot oil turns your samosa soggy by absorbing oil
Shape: giving a samosa shape depends on your choice. If you don’t want to make the ring shape of a samosa, make it simply in a traditional samosa shape
Roll out: Don’t use flour dust during rolling the roti, as the perfect dough of samosa never needs flour. If your roti is sticking from the bottom, it means your dough isn’t perfect for samosa_ You won’t get the accurate result you wish

Can I make the samosa dough a day ahead?

To save time, you can make the samosa dough and then wrap it in plastic wrap and refrigerate it until the next day. Make sure that the dough comes to room temperature before rolling it out.

For more Frying Recipes:

Chicken cheese bread roll

Achri kachori with aloo tarkari

Mince meatballs

Macadoland-style French fries

Cabbage vada

Box patties

Pancake rolls

Chicken spring roll

Stuffed bread roll

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Take all the veggies and prepare them all.

Rinse the chicken mince in the running water.

Collect all the spices on the plate.

Make the thick flour batter for binding the samosas.

In a deep bowl, combine maida, oil, salt, and ajwain together.

Mix the flour with the ingredients until the maida turns to crumble. Start kneading the dough by adding water little by little.

Once the dough is formed onto the working slab, now smooth the dough with the help of a palm for 1-2 minutes. Cover the bowl with the lid, and leave it to rest for around 30 minutes.

In the meantime, heat the oil in the pan.

Add chopped ginger-garlic to the oil, Sauté them on medium flame. Put chicken mince into the pot and fry them until it changes color.

Once the mince changes its color and the water dries out

Add powder spices, red chili powder, and turmeric powder. salt, cumin powder,garam masala powder, chicken powder, and black pepper, along with chopped green chilies

Stir to combine well on the medium flame for 2-3 minutes.

Constantly keep on stirring the mince with chopped onion.

Until all moisture is removed from the mixture

once-the-moisture-is-removed-from-the-mince

Towards the end, add chopped coriander along with squeezed fresh lemon juice.

Once mix them up very well, turn off theflame. Let it cool down completely, and set side.

Divide the dough into equal portions. Give each a ball shape.

Before rolling the dough ball, we will need dough strips for binding the ring samosa, so take the small dough ball and roll it out into a round shape, and make thin strips from this roti as required.

Take one ball and roll it with the rolling pin into a medium-thickness circle of around 6 inches. Place the filling close to the edges of the rolled roti. Might take two tablespoons or a little less. Start rolling it tightly up to half. Use a knife and make cuts all over.

Roll it and join the ends. Apply some flour batter to both edges of the ring, and seal it with the help of a strip.

Either you apply flour batter on the edges of the ring or strip.

Prepare all ring samosas this way.

Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. At this stage, you can freeze them for up to 2 weeks or more by keeping them in layers in an airtight container.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting a tiny dough ball. If it comes up quickly, put your oil too hot and samosrequirered just medium hot oil while frying. Lower the flame and wait for the oil to be medium hot.