Ramadan Special - Samosa Recipes | Samosa Recipe for Iftar | Chicken Samosa | Keema Samosa | Mutton Samosa | Chicken Keema Samosa | Mutton Samosa Recipe | Mutton Keema Samosa | Ramadan Recipes for Iftar | Iftar Snacks Recipes | Chicken Snacks Recipes

Chicken Samosa Recipe:

Ingredients:
- Chicken Mince (Keema)- 500 gms
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 2 tsp
- Garlic, fine chopped- 2 tsp
- Green chillies, fine chopped- 2-3
- Coriander leaves, chopped- 5-6 tbsp

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp

Other Ingredients:
- Tomato Sauce- 2 tbsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)

Preparation:
- Wash & drain the Chicken Mince.
- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.

Process:

Chicken filling-
- To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender.
- Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas. Set aside on a plate.

Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

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Mutton Keema Samosa:

Ingredients:
- Mutton Keema - 500 gms (lamb or goat meat mince)
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 3 tsp
- Garlic, fine chopped- 3 tsp
- Green chillies, fine chopped- 4
- Coriander leaves, chopped- 5-6 tbsp

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1.5 tsp

Other Ingredients:

- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)

Process:

Keema filling-
- To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Add the chopped green chillies, give a mix and continue frying for 30 secs.
- Now add the mutton mince (keema) and fry on high heat for 3-4 mins till the colour changes and the water has mostly dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 3-4 mins till oil separates.
- Now add 75 ml water, give a mix and cook on low heat for around 20 mins till meat is tender. Remove the lid and give a mix midway.
- After 20 mins, remove lid and garnish with chopped coriander leaves.
- Give a mix and fry it till absolutely dry.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.

Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of keema filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas.

Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.

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