Recipes
Chicken Samosa Recipe
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Passive Time | 50 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For cooking chicken
- 2 breasts chicken breasts chopped small
- 1 1/2 tablespoon chili powder
- 1/8 tablespoon Turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon fennel powder
- 2 tablespoon coriander powder
- 1/2 tablespoon ground pepper
- Salt to taste
While cooking
- 2 tablespoon Oil
- 3 number onion chopped small
- 1 tablespoon ginger garlic paste
- 1-2 numbers Green chilies chopped
- 1/4 cup Cilantro chopped
- Salt to taste
For making dough
- 2 cups maida or all purpose flour
- 2 pinches Salt
- Water enough to make a soft dough (add little by little while kneading)
Other ingredients
- egg beaten (optional)
- 1 tbsp mixed with 1½ tbsp water all purpose flour or maida
- Oil to deep fry samosas
Ingredients
For cooking chicken
While cooking
For making dough
Other ingredients
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Instructions
- In a saucepan, combine the chicken with all the above mentioned ingredients "for cooking chicken". Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly mash the cooked chicken. Keep aside.
- Heat a non-stick pan, add oil, let it turn hot.
- Add, onions chopped small, a few pinches of salt, saute till translucent.
- Add ginger-garlic paste and green chili, saute till onions turn brown in color.
- Add the cooked chicken to the onions, stir fry for a few minutes.
- Have a taste, add more salt or chili powder/ground pepper for spice if needed.
- Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
- In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
- Make 8 balls out of the kneaded dough.
- Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
- Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don't let it cook. This is not to cook the dough it's just to warm it up. Remove from the pan.
- Make a paste using 1 tbsp flour and with 1½ tbsp water.
- Using a knife, cut the warmed up rolled dough into 2 halves.
- Make a cone shape out of one of the halves, spread the flour paste along the edges of the cone and seal it.
- Add the chicken filling into the cone, don't over stuff it.
- To close the cone, spread the flour paste on the edges and glue it together.
- In a small bowl, beat an egg well.
- Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
- Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
- Fry till the samosas turn golden brown in color.
- Transfer to a kitchen paper towel.
- Seve warm along with tomato ketchup or chili sauce.
Notes
- Instead of adding all the spices, you could even cook the chicken using store bought meat masala.
- The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.
Recipe Notes
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