Go Back
–+ servings
Chicken keema samosas served with green chutney and tomato ketchup.
Print Recipe

Chicken Keema Samosa

Chicken Keema Samosa is a crispy snack made with spiced minced chicken filling wrapped in thin samosa sheets and deep-fried. This easy chicken samosa recipe comes together in under an hour. I've shared tips for beginners, including how to freeze samosas and keep them crispy after frying. Perfect as a snack, appetizer, or Iftar snack during Ramadan.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Indian
Servings: 32 samosa
Author: Preeti Nayak

Equipment

  • 1 A deep bottom pan

Ingredients

For Chicken Keema Filling

  • 350 g chicken mince (chicken keema)
  • 1 teaspoon oil
  • 3 teaspoon ginger-garlic paste
  • 1 teaspoon green chilli paste (optional)
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon black pepper powder
  • ½ teaspoon garam masala powder
  • 1 tablespoon tomato ketchup
  • 1 packet Maggi Masala (optional)
  • salt as needed
  • 2 small onions finely chopped
  • A handful of coriander leaves finely chopped

For Samosa Cover

  • 64 sheets Store-bought samosa patti (I used 2 sheets per samosa)
  • Oil for frying

For Sealing

  • 2 tablespoon all-purpose flour (maida)
  • 3 tablespoon water

Instructions

Preparation

  • Finely chop the onions and coriander leaves. Keep them aside.
  • Mix 2 tablespoons of flour with 3 tablespoons of water to make a thick paste. Keep aside.
  • Remove the samosa patti from the packet and immediately cover the remaining sheets with a slightly damp cloth. This prevents them from drying out and cracking while folding.

Make the Chicken Keema Filling

  • Heat 1 teaspoon of oil in a pan over medium-high heat. Add the chicken mince and cook until the raw moisture has evaporated and the chicken changes color, breaking up the lumps with a spatula. This gives the chicken keema filling a danedar (crumbly) texture.
  • Add ginger-garlic paste, green chilli paste, red chilli powder, turmeric powder, black pepper powder, tomato ketchup, Maggi masala (optional), and garam masala powder. Mix well.
  • Cook until the chicken is completely cooked and the keema filling is dry.
  • Remove from heat and let the chicken keema cool completely to room temperature.
  • Once the keema has cooled, add the finely chopped onions and coriander leaves. Mix well.

Fill and Fold the Chicken Samosas

  • Take one samosa patti and fold one end of the patti diagonally to form a triangle. Continue folding the triangle over itself to create a cone. Now hold the cone gently with your thumb and add the filling. You can watch the video.
  • If your samosa patti is thin and breaks while you fold it, use two sheets together. If the patti is sturdy, one sheet is enough.
  • Add about 1½ small steel spoonfuls of the chicken keema filling. Place the filled samosa cone carefully on a plate. Gently press and spread the filling upwards so it sits evenly inside the cone.
  • Apply the flour paste along the edge and fold to seal the samosa. Repeat with the remaining patti and filling. Keep the shaped samosas covered while you finish making the rest. This prevents the patti from drying out and cracking.

Fry the Chicken Keema Samosas

  • Heat the oil over medium heat until hot but not smoking. To check the oil temperature, drop a small piece of unused samosa patti into the oil. It should gently bubble around it.
  • Lower the heat and carefully add 5-6 samosas. Do not overcrowd the pan.
  • Do not flip the samosas immediately. Let them cook until the edges turn light golden.
  • Gently flip and fry the chicken samosas on low heat until golden and crisp. Remove and place on a plate. It takes about 8-10 minutes to fry each batch. Fry the remaining samosas in batches.
  • Serve these crispy chicken keema samosas hot with green chutney or tomato ketchup.

Freeze Chicken Samosas (optional)

  • Arrange the uncooked chicken samosas in a single layer on a parchment-lined tray, making sure they do not touch.
  • Freeze the chicken samosas for 15-20 minutes, or until firm. Transfer to an airtight freezer bag or container and label with the date.
  • When ready to fry, fry the frozen chicken samosas straight from the freezer. Do not thaw. Fry on low heat so the samosa patti cooks through and becomes crisp without browning too quickly. For the best taste and texture, use within 1 month.

Video

Notes

  1. Cook the keema until completely dry before using it as a filling.
  2. Let the keema cool before adding onions to avoid extra moisture.
  3. Keep samosa patti covered while working so it doesn't dry out.
  4. Use two pattis if your sheets are very thin or keep breaking.
  5. Don't overfill the samosas.
  6. Fry on low heat for evenly crisp samosas. The oil should be hot enough that it keeps gently bubbling around the samosas.