Amongst Indian street food, samosas are my favourite. And if they have a chicken stuffing, then there wouldn’t be anything else I’d want. And with the erratic London weather, I often crave for the spicy chicken keema or minced chicken samosas, that old bakeries, in Mumbai, sell. So, when our last weekend plans got canned, because of the incessant rains, you know exactly what I whipped up. While the bakeries sell the fried version, I made baked chicken keema samosa. It took me less than an hour to dish out these delicious and spicy gems. The baked chicken keema samosa is easy to make but quick to finish! Team these up with steaming cups of masala chai along side a green chutney dip.
The chicken stuffing, is utterly delectable. Cooked in onions, flavoured with herbs and masalas, this filling a truly a treat. In fact, I love it so much that, I always make some extra keema, so that I can have some with breads as well. And you could do that as well. The filling works amazingly well when stuffed in flatbreads – keema parathas – too. Or like me, you could devour it with some rotis or pav. So, with one recipe, you can make multiple food items. Sounds like amazing, right? You could use minced mutton or lamb too, instead of chicken.
Also check:
Chicken thoran – stir fried chicken with coconut
Quick and easy recipe
The baked chicken keema samosa is as easy to make, as it is delicious. Also, since minced chicken doesn’t take much time to cook, this is a quick recipe too. Additionally, I have used spring roll wrappers for the samosas, thereby reducing the process time even more. In fact, in Mumbai, samosas with these kind of wrappers are called patti samosa. where patti stands for the thin sheets of the covering. Now, while I like it spicy, I have used chilis and chili powder in the recipe. But you could leave them out if you wish to. So, then this is also a toddler friendly recipe.
This is a great party snack and makes for yummy appetisers too. You could also make the samosas for your weekend brunch or as a snack with your evening chai. No matter what occasion you make it for, it is going to really appreciated. How can someone say no to samosas, that too when it has got chicken? And also, not fried but baked! On another note, don’t wait for an occasion – just bake them! 🙂
So, do let me know whenever you try my baked chicken keema samosa recipe. I hope you enjoy them as much as I do!
And here follows the recipe. Until the next recipe post, eat hearty!
Also see,
Baked chicken keema samosa
Equipment
- Oven
Ingredients
For the stuffing
- 150 g chicken thighs keema or minced
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 1½ inch ginger finely chopped
- 3 stalks spring onion greens finely chopped
- 4 tbsp coriander leaves finely chopped
- 4 tbsp mint leaves finely chopped
- 3-4 fresh chilis finely chopped
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp chili powder
- 2 tsp coriander powder
- 2 tsp garam masala
- 2 tbsp oil
- salt to taste
For the samosa wrapper
- 4 spring roll wrappers
- 2 tbsp plain flour (maida)
- 4 tbsp water
Others
- 2 tsp black sesame seeds
- 2 tbsp oil
Instructions
- Mix the flour and water and keep it aside. This will act as the glue to stick the samosa wrappers
- Heat the oil in a wok and add the cumin seeds
- When they turn fragrant, add the chopped ginger and garlic
- Do not brown the garlic, once they turn fragrant add the onions
- Saute´e until they become soft and translucent. Over medium flame add the chilis and the chicken keema
- Cook for 3-4 minutes and add the spice powders, salt and spring greens
- When the chicken keema is completely cooked, add the chopped mint and coriander and mix well. Switch off the flame off and set this aside to cool completely
- In the meanwhile, prepare the samosa wrappers (pattis) by cutting the spring roll sheets, lengthwise, 2 inches wide*
- Fold and stick (using the flour paste) one end of the patti, to form a cone. Hold the cone as shown in the picture
- Fill it with a spoonful of the prepared and cooled keema. Do not over stuff it
- Fold along the shape of the cone, and stick the edge on the body of the samosa with the flour paste. Line the prepared ones on a parchment lined baking tray. Cover with a cloth
- Brush some oil over the chicken keema samosas and sprinkle some sesame seeds over them. Bake these in a pre-heated oven at 200°C, for 5 minutes on each side
- Serve the baked chicken keema samosas fresh and hot, with a dip of your choice. Enjoy!
Notes
- You can also make these samosas with minced mutton and/or lamb meat
- I was able to make 12, assorted sized, chicken samosas with these measurements
- *Keep the wrappers covered at all times when not in use. Otherwise they will dry out, making it difficult to fold
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
Wah Wah! Love this. I will be trying this once I go home this time 🙂
Thanks so much sathis 🙂 so happy to hear that!