Samosa | Mutton Samosa Recipe | Mutton Keema Samosa | Ramadan Recipes for Iftar | Iftar Snacks Recipes | Chicken Snacks Recipesbr br Chicken Samosa Recipe:br br Ingredients:br - Chicken Mince (Keema)- 500 gmsbr - Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)br - Onion, fine chopped- 2 medium (150 gms)br - Ginger, fine chopped- 2 tspbr - Garlic, fine chopped- 2 tspbr - Green chillies, fine chopped- 2-3 br - Coriander leaves, chopped- 5-6 tbspbr br Spice Powders:br - Turmeric Powder- 12 tspbr - Red Chilli Powder- 1 tspbr - Black Pepper Powder- 1 tspbr - Garam Masala Powder- 12 tspbr br Other Ingredients:br - Tomato Sauce- 2 tbspbr - Refined Oil- 3 tbspbr - Salt- 1 tspbr - 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 pankadai 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.