1 kg Chicken Mince 1 tablespoon ghee (Clarified butter) 1 heaped teaspoon whole jeeru (cumin) Ground green chillies (as required) 1 teaspoon salt 1 teaspoon fine jeeru (cumin) 1 teaspoon fine dhania (coriander) 1 heaped teaspoon garlic fresh dhania (coriander) (finely chopped) 2 large onions or 4 small onions (grated and water squeezed out)
Heat ghee (Clarified butter) in pot and add whole jeeru (cumin). When jeeru (cumin) sizzles add chicken mince and close pot. As mince is cooking keep breaking up with a wooden spoon and or masher continuously until mince almost fully cooked. Then add in all spices and mix add onions and keep mashing further till mince resembles crumby texture and all water burnt out. Once cooked and cooled add chopped dhania (coriander). Fill samoosas.