Keema Samosas are a gluten free version of your favorite Indian snack. Baked, not fried, they're also a much healthier option!
I am sure at some point in our lives, we have all been advocates of the 30 second rule when food hit the floor. Or, maybe, in your case it was the 60 second rule? Or the 3-minute rule? Either way, I am not here to judge – but I do have a story for y’all.
Back during my middle school years, my classmates and I would frequent our school café during lunch time. Now, this was different to the lunch room, as in here you got to purchase several Indian snack foods for just a few Dirhams (I spent my middle school years at an Indian School in Abu Dhabi – hence the currency).
Well, this café had some of the very best samosas we had ever eaten. They were so good that if you didn’t pick up a morsel in 30 seconds – someone else would! They were so good that once when a friend found a cockroach in her samosa, instead of throwing the whole thing, she ate around it! No lie! These samosas were legendary – and are the highlight of the menu at every reunion party!
I experimented with a phyllo crust, and while the flaky phyllo was a textural delight to the chicken keema, it wasn’t exactly as thick as I wanted the crust to be. So, I opted to use some gluten-free crescent rolls I stumbled on – and they were the perfect balance of crust to filling.
It was a bit tricky figuring out the best folding option, and the end result doesn’t look as appealing as the phyllo samosas were, but, y’all, these tasted so good – y’all would just have to try them to believe me. So prep a tall jar of cold lemonade and get to baking!
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