Recipes of popular Bengali dishes fresh from the kitchen

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Ingredients For The Filling :
200 gm chicken keema/minced meat; 1 medium-sized potato cut into small pieces; 1 big-sized onion finely chopped; ½ tsp ginger paste; ½ tsp garlic paste; Whole garam masala (1 inch cinnamon stick, 2 green cardamoms, 2 cloves); A pinch of garam masala powder (cinnamon, green cardamom, clove); ½ tsp turmeric powder; 4 green chilies chopped; Salt to taste.


  1. Boil the potato pieces with a pinch of salt until it is done. Drain out the water and keep it aside.
  2. Temper some oil in a pan with whole garam masala (cinnamon, cardamom and clove).
  3. When an aroma of the spices comes out, add the chopped onion and fry until golden brown.
  4. Add ginger-garlic paste and fry until the raw smell of ginger and garlic goes away.
  5. Add the keema/minced meat along with the boiled potato pieces. Mix well.
  6. Mash the potato pieces using a ladle.
  7. Add salt, turmeric powder and chopped green chilies. Mix well.
  8. Cook on medium heat until the keema/minced meat is done and the water dries up completely.
  9. Adjust salt and sprinkle some garam masala powder.
  10. Turn off the heat and keep it aside.

Ingredients For The Dough:
250 gm all purpose flour; ½ tsp baking powder; ½ tsp nigella seeds/kalonji/kalojeera; 1 tsp salt; 1 tbsp oil; lukewarm water for making the dough.


  1. Take all the ingredients (except lukewarm water) in a bowl and mix well.
  2. Slowly pour some lukewarm water and make a dough. Knead the dough well until it becomes smooth.
  3. Massage the dough with some oil and keep it in a airtight container for at least 15 minutes.
Making The Samosas:
  1. Make some balls from the dough.
  2. Flatten each ball into a thin disk.
  3. Cut the disk into halves to get two half circles.
  4. Take one half circle and make a triangular-shaped pocket by over lapping the two straight edges across the diameter.
  5. Put some stuffing (Minced meat) in the pocket and seal the open edges by applying a few drops of water on one side of the edge. Make all the samosas and keep them at ready to fry.
  6. Heat oil in a pan.
  7. Deep fry the samosas one by one on medium heat until it is golden brown.
  8. Take it out of the pan and put it on a kitchen towel to absorb excess oil.
  9. Now the chicken samosa are ready to be served hot.

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