Samosa | Mutton Samosa Recipe | Mutton Keema Samosa | Ramadan Recipes for Iftar | Iftar Snacks Recipes | Chicken Snacks Recipes<br /><br />Chicken Samosa Recipe:<br /><br />Ingredients:<br />- Chicken Mince (Keema)- 500 gms<br />- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)<br />- Onion, fine chopped- 2 medium (150 gms)<br />- Ginger, fine chopped- 2 tsp<br />- Garlic, fine chopped- 2 tsp<br />- Green chillies, fine chopped- 2-3 <br />- Coriander leaves, chopped- 5-6 tbsp<br /><br />Spice Powders:<br />- Turmeric Powder- 1/2 tsp<br />- Red Chilli Powder- 1 tsp<br />- Black Pepper Powder- 1 tsp<br />- Garam Masala Powder- 1/2 tsp<br /><br />Other Ingredients:<br />- Tomato Sauce- 2 tbsp<br />- Refined Oil- 3 tbsp<br />- Salt- 1 tsp<br />- Flour paste (2 tbsp flour + 3 tbsp water) <br /><br />Preparation:<br />- Wash & drain the Chicken Mince.<br />- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves. <br />- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.<br />- Make the flour paste used for sealing, just before making the samosas. <br /><br />Process:<br /><br />Chicken filling-<br />- To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions.<br />- Fry on medium heat for 5 mins till light brown.<br />- Add the chopped ginger and garlic and give a mix.<br />- Fry for 1-2 mins on medium heat.<br />- Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.<br />- Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender.<br />- Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves.<br />- 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.<br /><br />Filling the Samosas:<br />- 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.<br />- Repeat for all the samosas. Set aside on a plate.<br /><br />Frying the Samosas:<br />- Heat oil in a flat pan/kadai or skillet till medium hot.<br />- Drop the samosas one by one (around 5-6) to not crowd the pan. <br />- Keep turning the samosas to uniformly fry them.<br />- Fry on medium heat for 8-10 mins till golden in colour. <br />- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches. <br /><br />=============================================================================<br /><br />Mutton Keema Samosa:<br /><br />Ingredients:<br />- Mutton Keema - 500 gms (lamb or goat meat mince)<br />- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)<br />- Onion, fine chopped- 2 medium (150 gms)<br />- Ginger, fine chopped- 3 tsp<br />- Garlic, fine chopped- 3 tsp<br />- Green chillies, fine chopped- 4<br />- Coriander leaves, chopped- 5-6 tbsp<br /><br />Spice Powders:<br />- Turmeric Powder- 1/2 tsp<br />- Red Chilli Powder- 2 tsp<br />-
