- In a bowl, add all-purpose flour, wheat flour, salt and mix it all together. Add oil, mix it roughly and add water little by little and knead it to a soft dough. Wrap it with a wet cloth and keep it aside for 20 minutes. Heat oil in a pan, add onion and sauté till it turns translucent. Add green chili, ginger-garlic paste, and stir it well till the raw smell goes away. Add minced chicken, saute it well and allow it to cook. Once it is almost cooked, add garam masala, pepper powder, turmeric powder, cumin powder, and salt. Stir it and allow it to cook completely. Add vinegar, ½ onion, coriander leaves, and mix it well and cook it for a minute. Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in wheat flour. Sprinkle some oil in roti maker and rolling-pin to avoid stickiness. Roll the balls lengthwise as thin as possible and cut the edges on all sides and cut it in two halves. Over medium heat, put the pastry sheet on tawa and flip it immediately and take it. In a small bowl, add 1 tsp of all-purpose flour, a little water, and make it into a paste and keep it aside. Fold the pastry sheet and fill 1 tsp of chicken keema and apply the maida paste on the edge and slide it inside. Heat oil in a pan. Deep-fry it on medium flame till it turns golden brown. Serve hot.
Chicken keema samosa
#myrecipe
By Chandana Guptha
Mar, 14th
557
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Chicken
- Onion
- Green chillies
- Ginger garlic paste
- Vinegar
- Garam masala
- Pepper powder
- Turmeric
- Cumin
- Corinader
- Salt
- Oil
- Maida
- Wheat flour
- Salt
- Water
- Oil
