Kheema Samosa

Kheema Samosa


  • Kheema filling : Chicken kheema - 200 gm
  • Onion (chopped) - 1
  • Ginger garlic paste - 1/2 tsp
  • Turmeric powder - 1/4 th tsp
  • Chilly powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 1/4 th tsp
  • Tomatoes (chopped) - 1
  • Coriander leaves (chopped) - 1 tbsp
  • Refined oil - 2 tsp
  • Salt - 1/2 tsp
  • Samosa dough : Maida - 1.5 cups
  • Oil for kneading - 3 tbsp
  • Salt - 1/4 th tsp
  • Water (as required)


Heat a pan with some oil. Add chopped onion and saute.Once almost golden brown, add the ginger garlic paste and saute. Add the powdered masalas and the chopped tomatoes.

Once the tomatoes are cooked and mushy enough, add the kheema, salt and mix.

Lower the heat and let the mixture cook well and dry. Add the chopped coriander leaves.

Cook enough until the mixture is dry enough and let that get cooled.

Knead a dough with the above ingredients. The dough should not be soft but stiff enough that can be rolled.

Roll out small round rotis out of the dough. Take one of them rolled roti, cut it into half.

Take one of the halve, apply little water on the cut edge, bring one end to join the other. This way, it makes a pocket.

Take little of the kheema mixture, and put it into the pocket. Apply little water on the open part, and bring it to the closed end to form the samosa. Fry them in medium heated oil.


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