Meaty Kheema Samosa & Yummy Chicken Cheese Corn Samosa
Samosa is a fried or baked dish with a savoury filling. It is usually served as an appetiser with a green mint chutney or as a meal for breakfast. There are many varieties of samosa made across India, most of which are vegetarian. It is known as Shingara in Bengali, Singoda in Urdu and Sing-ra in Assamese.
Serves: 12 - 15 Samosas | Preparation Time: 60 minutes | Cooking Time: 20 minutes
Making Easy Samosa Strips
- Refined Wheat Flour (Maida) - 2 cups
- Oil - 2 tbsp
- Salt - 1 tsp or to taste
- Water as required
Method to Make the Samosa Strips
- First we’ll start by making the dough for the strips. This is made in many different ways but the method we recommend starts with a simple dough.
- Add your maida to a mixing bowl along with the salt and the oil and work them into the flour with your fingers. You want to break the oil into smaller bits that get incorporated into the flour.
- Then start adding in the water a little at a time while working it through the flour. The dough should be firm and malleable.
- If you add too much water then don’t fret. Just add some more flour in to compensate.
- Knead the dough properly until it is soft and all the flour has been absorbed.
- Then let this dough rest for 30 minutes under a damp cloth or a muslin cloth to let the gluten in the dough do its thing and become more elastic.
- Now pinch out a small lime sized ball from the dough and start rolling it out on your rolling surface.
- Roll it as thin as you can in a vaguely round or even rectangular shape. The dough will pull back slightly as you roll.
- Once you think you’ve rolled it as thin as you can, take a knife and cut your circle in half. Then take one-half and work just on that. Stretch it out a little by rolling it so it can get wider along its breadth.
- When you have a nice even strip you’re ready to form your cone.
- Hold the strip in both hands. With your right hand roll the top corner of the strip down. Now fold the left side of the strip onto the fold on the right side and turn it upright. Ideally, you’ll have formed a cone shape. For a more visual guide watch the video above.
- Now you can use this cone pocket to stuff your filling. Don’t put too much as you need some room for filling to move about.
- Make sure you avoid any having any holes in the edges from which the filling will leak.
Mutton Kheema Samosa
- Mutton minced - 500 gms
- Onions - 4 medium or 3 large
- Spring Onions - 6 Finely chopped greens
- Salt - 1.5 Tbsp or to taste
- Red Chilli Powder - 1 - 1.5 tbsp
- Turmeric Powder - 1/2 tbsp
- Garam Masala Powder - 1 tbsp
- Ginger - 1 chopped
- Garlic - 7-8 cloves chopped
- Green Chillies - 6-7 chopped
- Samosa Patti/ Samosa Strips
Method to Make the Kheema Filling
- Start by heating some oil in a pan. When hot, add in your chopped onions and sauté on medium heat for two to three minutes or till light pink.
- Then add the chopped ginger, chopped garlic and chopped green chillies and continue to sauté for half a minute. You may grind the above into a paste if you prefer. If ground to a paste, it takes lesser time to cook. You may add more or less chillies depending on the amount of spice you can handle.
- Next, add in the minced mutton and salt. Sauté your mixture for about two minutes before adding in your red chilli powder, garam masala powder and turmeric powder. You may add your garam masala powder right at the end. Vary your quantity depending upon the strength of your garam masala powder. Turmeric powder has a bitter and pungent flavour, so be careful not to add too much as it will change the look and flavour of your masala.
- Finally, add a little water to help cook your mutton. You may cover your pan using a lid or even use a pressure cooker to help your meat cook faster. Ensure that you cook on low heat to prevent your meat from getting burnt. If cooking in a pressure cooker, add enough water to avoid the meat from getting stuck to the bottom of the cooker. However, if you are sealing the pan with a lid, stir your mixture at regular intervals.
- Continue cooking till the mince is cooked and your mixture is completely dry. It should be dry to prevent your samosa from leaking.
- When your masala is ready, remove from heat and set it aside to cool.
- Once cool, chop up some spring onions for that extra crunch. Use both the green and white stems.
Corn & Cheese Chicken Samosa
- Chicken (Boiled & Shredded) - 500 gms
- Corn - 200 gms
- Cheese - 1 cup
- Red Chilli Powder - 1.5 Tbsp
- Green Chillies - 6-7 chopped
- Red Chilli Flakes
- Salt - 1.5 tbsp or to taste
- Turmeric Powder - 1 Tsp
- Ginger - 1 inch chopped
- Garlic - 7-8 chopped
- Onions - 3 Large or 4 medium
- Green Capsicum - 2 chopped
- Cumin Seeds - 1 tsp
- Samosa Strips/Samosa Patti
Method to Make the Chicken Filling
- Start by adding water to the pan. Then add some salt and oil. Once the water is hot, add in the chicken pieces 1 at a time.
- Bring the water to a boil.
- Then cover the pan with a lid, reduce the heat to medium and let the chicken boil for about 30 minutes.*
- Once the chicken is cooked, drain the water using a strainer and keep it aside to cool. This should take about 15 minutes (whatever)
- Now, shred the chicken into small pieces with your hands.
- Heat some oil in a pan.
- Using a mortar and pestle, lightly crush some cumin seeds and then add them to the pan. Crushing them will help release their flavours. These seeds help add some depth and exciting edge to the masala. Roast these spices on a medium flame until they are brown.
- Then add in the chopped onions and sauté on medium heat for two to three minutes or till light pink. Then add the chopped ginger, chopped garlic and chopped green chillies and continue to sauté for half a minute.
- Now add some turmeric powder to the pan. Then add in the red chilli powder for some spice. You may add some red chilli flakes too if you like your food spicy.
- Season with Salt, but ensure that you do not add too much, as you have already added salt to the chicken. Remember, you can always add more salt to the mixture if it’s less, but you cannot remove any from the mixture if it’s more.
- Now, it’s time to add in your corn. You may use either frozen corn or fresh corn, they both taste amazing! Continue cooking on a medium flame for approx. 10 minutes or until the corn is cooked.
- Then add in the shredded chicken, and stir the mixture well. Once the chicken is coated evenly, add in the chopped capsicum pieces, stir, and cook on medium heat for about 1 minute. We don’t cook these for long as we want to have a slight crunch with every bite of the samosa!
- Taste and adjust for salt and spice. It should be slightly less salty as we still have to add in the cheese.
- Lastly, grate some cheese and add it to your mixture. If you use Pizza cheese or any other salty cheese, add less salt as the cheese already contains a lot of salt. However if you use Mozzarella cheese or any other less salty cheese, you may adjust the amount of salt as per your liking.
- Finally, mix the mixture well to combine all the flavours and the ingredients.
Assembling the Samosas
- Take the samosa strips, dampen it slightly using some water and then fill it up with the filling. You may use both the strips you made, or readymade frozen samosa strips which are available at any store.
- In case you use the frozen strips, ensure that you defrost them before using them as they will break.
- Then bring the edges of the samosa together as mentioned above and seal them using a little water. You may also use eggwash, or a mix of flour and water to seal the edges. Eggwash works best, however if you’re vegetarian, the others work just as well too.
- Refrigerate the samosa for about 30 minutes before frying to prevent them from opening up in the oil. You may even freeze these for a maximum of a week for maximum crispiness.
Frying the Samosa:
Heat some oil in a pan.
- Once the oil is hot, drop in a samosa to check if the oil is hot.
- If the oil is hot, add in a few more samosas and cook until they’re crisp and golden brown. If the oil is hot, the samosa should take about 10-15 minutes to turn a beautiful golden brown.
- If your samosa hasn’t been folded in properly, the cheese may leak out through the holes, and your cheese samosa may be empty from the inside when they’re done.
- Once cooked, place the samosas on a paper towel to drain the excess oil. If your oil isn’t hot, your samosas will soak in more oil than it would if the oil was hot.
- Serve with your favourite green chutney, tomato ketchup and some lime!
Note: You may also bake your samosas in the oven or use an air fryer if you’re looking for a healthier option.
Note: When buying mince meat be careful to check the cuts being used for your mince. The worse cuts affect the flavour adversely, so you should ideally try to get freshly minced meat.