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Golden crispy chicken kheema samosas on a plate with mint chutney and lemon wedges.
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Crispy Chicken Kheema Samosa
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Crispy, golden-fried samosas filled with dry-cooked spiced minced chicken, fresh mint, and aromatic spices.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: chicken keema samosa recipe, Chicken Kheema Samosa, crispy chicken samosa, street style chicken samosa
Servings: 14 Samosas
Calories: 160 kcal
Author: Uppada Lakshmi
Ingredients
  • 300 g minced chicken kheema, thoroughly drained
  • 1.5 tbsp cooking oil
  • 1/2 tsp cumin seeds
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies finely minced
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 3/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 1 tsp salt to taste
  • 1 tsp lemon juice
  • 2 tbsp fresh mint leaves finely chopped
  • 3 tbsp fresh coriander leaves finely chopped
  • 12 to 14 readymade samosa patti sheets
  • 2 tbsp all-purpose flour maida mixed with 2.5 tbsp water (sealing slurry)
  • Oil for deep frying approx. 500–750 ml
Instructions
  1. Heat 1.5 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
  2. Add chopped onions and green chilies. Sauté for 4 minutes until onions turn soft and translucent. Add ginger-garlic paste and cook for 1 minute.
  3. Lower the heat. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook for 30 seconds.
  4. Add minced chicken. Cook over medium-high heat for 5 to 7 minutes, breaking up clumps, until all released liquid completely evaporates and the pan is dry.
  5. Stir in garam masala, chaat masala, lemon juice, mint, and fresh coriander. Turn off the heat and let the filling cool completely to room temperature.
  6. In a small cup, stir all-purpose flour and water into a smooth, thick paste.
  7. Take a samosa patti strip. Fold one corner diagonally to form a triangle, then fold again along the straight edge to create an open pocket (cone).
  8. Spoon 1 to 1.5 tablespoons of cooled filling into the pocket. Apply flour paste to the remaining edges, fold the flap securely over, and press firmly to seal all three corners.
  9. Heat oil in a kadai to 170°C (340°F). Slide 3 to 4 samosas gently into the oil.
  10. Fry over medium-low heat for 3 to 4 minutes, flipping regularly, until pale golden. Increase heat to medium for the final 30 seconds until deep golden and crisp.
  11. Remove with a slotted spoon and drain on a wire cooling rack. Serve hot with green mint chutney.
Recipe Notes

  • Never stuff hot filling into samosa sheets; steam will soften the pastry and cause tears during frying.

  • Inspect all 3 corners before frying. Patch any visible holes with a drop of flour paste.

  • Air-fry alternative: Brush with oil and cook at 180°C (360°F) for 10 to 12 minutes, turning halfway.

Storage

  • Keep fried leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 170°C (340°F) for 4 minutes to restore crunch. Freeze raw samosas on a flat tray, bag them when hard, and freeze for up to 2 months. Fry directly from frozen.