If you're an Indian food lover, then you can't miss one of India's most popular appetizer : the samosa. It generally consists of a deep fried triangular shaped pastry shell with a savoury vegetable or meat filling.
Today I decided to make chicken samosas as a snack during tea-time and it was a huge success in my house. Follow these simple steps to make a crispy samosa with a delicious and spicy chicken mince stuffing.
Preparation Time : 40 minutes
Makes : 15 Samosas
for the dough:
2 cups all purpose flour
salt to taste
2 tbsp ghee
11/2 cups water
15 ready pastry sheets (this is what I used for the recipe)
1 egg white beaten lightly
for the stuffing:
500 gms ground chicken
1/2 cup fresh or frozen peas
1 medium onion finely chopped
2 tbsp tomato puree or (1 tomato finely chopped)
2 green chillies finely chopped
1 tbsp ginger garlic paste
5 tbsp fresh coriander leaves finely chopped
1 tbsp patak's curry paste 0r (1 tsp cumin powder & 1 tsp coriander powder)
1 tsp red chilli powder
1 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
3 tbsp oil
for cooking the samosas:
Plenty of oil to deep fry the samosas
For making the stuffing:
- Heat oil in a pan. Add onions and salt and fry till they they are lightly brown.
- Then add ginger garlic paste, green chillies and cook for 2 minutes
- Now add the spices (turmeric powder, chilli powder, curry paste, garam masal powder) and stir nicely. Make sure the onions are well coated with the spice mixture.
- Now add the fresh coriander chopped and the tomato puree and mix well
- To this add peas and let it cook for a minute or so.
- If the mixture sticks to the bottom of the pan, then add a little more oil to it.
- Now add the ground chicken and mix it well with the peas and spice mixture.
- Leave it to cook on medium heat for about 20 minutes. But, give it a stir after every 5-10 minutes. Spread the meat in the pan, so that it cooks evenly.
- After 20 minutes, you will see the mince has become slightly brown. Take it away from the heat and let it cool for about 5 minutes.
For the samosa triangles:
- Look at the video above to make the samosa triangles using pastry sheets
- Brush 1 beaten egg white over the pastry to seal the edges.
- Repeat the same procedure with the remaining pastry sheets and stuffing
- Deep fry the samosa in plenty of oil till they are golden brown on both sides
- Serve hot with tomato ketchup
If using dough then:
- In a bowl, sieve the flour and salt together
- Add the ghee and mix with fingers
- Knead into a soft dough using water
- Divide the dough into 8 equal portions
- Roll in each round into 150 mm (6") diameter chapattis.
- Divide each chapatti into 2 halves
- Make a cone from each part and stuff with samosa filling
- Seal the edges carefully using a little water
- Repeat with the remaining chapattis and stuffing
- Deep fry in hot oil till golden brown in color
- Serve hot with tomato ketchup.